Monochrome Pearl embroidered rose cake

Monochrome Pearl Embroidered Rose Cake
By Kathy Moore
Designed to reflect the lace and embroidery work on richly textured fabrics yet offering an appealing
simplicity of design, the cake can be adapted in size, shape, colour and height to suit virtually all
needs. The colour scheme shown makes the most of a monochrome appeal and by displaying the
cake on a black glass cake stand it is sure to be a stunning centrepiece. Each tier is one and a half the
standard depth height although the design is suitable for single height tiers also. The mirrored sprigs
add a touch of opulence and co-ordinate with special occasion fabrics. Use all the designs or select
one or two to suit.
Remember, very light sponge cakes may not be able to support the weight of the sugarpaste on extra
deep cakes as shown in the design and a firmer sponge base is recommended. For rich fruit cakes
cover with marzipan before sugarpasting.
The cakes shown here were inspired by a deliciously moist and scrumptious white rich fruit cake,
bursting with glace pineapple, cherries, crystallised ginger and white raisins all soaked with the zest
and juice of fresh oranges and lemons together with a generous drop of brandy. The use of white
sugar and the omission of any spices, gives the cake its delightfully pale cake crumb, contrasting
superbly with the colours of the fruit. With the addition of almonds and walnuts the cake is baked
slowly to capture the myriad of flavours and seal in the juices.
The 1½ depth tiers can be created using two deep sandwich tins for baking the mixture or by adding 2
cake drums to the base of the baked cake.
Page 1 Monochrome Pearl Embroidered Rose Cake
By Kathy Moore
Equipment and Materials
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6” (15cm) deep cake (4½” depth) base.
15cm round cake card
8” (20cm) deep cake base.
20cm round cake card
10” (25cm) deep cake base.
25cm round cake card
(Or use your own favourite recipe!)
33cm (13”) round cake drum
4kg Renshaws Regalice – White
Cake smoothers
4kg Marzipan
Dusting brushes, scissors and small palette knife.
(For Madeira/sponge type cakes use
FMM rose cutters sizes 35,40 and 45
buttercream/ganache* for filling and attaching the
White florist tape cut to ¼ or ½ width (Optional)
sugarpaste).
Dusting powder - light silver
Small flower pics x6
Small amount of white petal paste
Dowels x 6 (it is possible one dowel can be cut into
Cooled boiled water
two depending on the length).
Dusting powder, Silver, antique silver
Culpitt sugar roses– black and white and pewter
Snow white sparkles
tipped Culpitt silver leaves
Edible silver paint
Mirrored sprigs
Dragees, pearl
Jewelled sprigs
Small amount of white fat
Small amount of white royal icing
Optional; Jem daisy centres
Piping tube/tips no. 0, 1 and 2
Piping/jelly bags
*Ganache - a rich filling generally using a blend of
cream and chocolate often used to fill chocolate
cakes.
It is worthwhile reading through all the instructions to be certain you have everything you need.
1. Preparing the cakes
Place the 25cm cake centrally onto the cake drum.
Place the 20cm cake on top of the cake card.
Place the 15cm cake on top of the cake card.
Marzipan each of the three rich fruit cakes (or split and fill sponge type cakes with buttercream or
ganache, cover with a thin layer of buttercream/ganache and then cover with sugarpaste).
Cover one cake at a time with the white sugarpaste so the paste is still soft when using the rose
cutters to indent the shapes.
Indent the sugarpaste using the FMM cutters as in the image. Make a further indent in the centre of
the rose cutter shape to allow a flower centre to sit neatly.
When each cake has been covered in sugarpaste and indented, dowel the bottom and middle tier
as in the diagram.
15cm 20cm 25cm cake 15cm 20cm 25cm cake 2. Cake drum - base tier
To cover the cake drum, roll a strip of sugarpaste wide enough and long enough to be placed on
the cake drum around the cake base. Lightly moisten the cake drum with cooled boiled water. Trim
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Monochrome Pearl Embroidered Rose Cake
By Kathy Moore
one long edge of the sugarpaste and, starting and finishing at the back of the cake, lay the paste
on the cake drum. Trim outer edge neatly.
3. Decoration
Colour the royal icing with a little of the silver dusting powder.
Brush embroidery work - Pipe a line of icing around the edge of one of the indented rose shapes.
Gently brush the icing towards the centre of the rose using a small brush moistened very lightly
with cooled boiled water. For the larger roses use a number 2 tube/tip and for smaller roses,
smaller tube/tips.
When the icing is dry and each of the cakes completed, mix a little of the silver dusting powder with
water to form a paste. Carefully brush the outer edges with the silver paint. You can also use an
edible silver metallic paint.
Assemble the three tiers.
Place some silver dusting powder into a small container. Smear the palm of your hand with the
white fat. Put some dragees into the palm of your hand and place the other hand over the top of the
dragees and roll these between your hands.
Toss dragees into the dusting powder and the fat will absorb the dusting powder creating a lustered
pewter effect.
Attach the pewter dragees to the base of each tier using a dab of royal icing.
Pipe small trails from the embroidered roses, adding a tiny bud to each trail – see image. Paint
each of the buds with the edible silver paint.
4. Rose centres
Crush some of the sparkles to a fine dust. This is done easily with your fingertips.
Using the petal paste, roll a tiny ball in the palm of your hand. Use the Jem daisy shapes to form
the centres. (Alternatively, make a small balls without the moulds)
Moisten the centre with edible glue and roll in the fine sparkle dust. Leave to become firm then
attach to the cake with a dab of royal icing or by moistening the back of the rose centre with a little
cooled boiled water. Repeat for all the rose centres.
5. Leaves
Dust some of the silver leaves with the darker silver dusting powder.
6. Finishing touches
For each of the roses/rose sprays, place the stem into a cake pic. Gently push the cake pic into the
cake ensuring it is clearly visible above the level of the cake by 2 – 3 mm.
Place a larger spray to the top of the cake.
For larger sprays or to add on more leaves to existing sprays, use the white florist tape.
Other ideas
Change your colour scheme to suit!
Please remember, if there are any items on your cake which are not edible, they must be
removed prior to cutting. If you are not cutting the cake personally, this information should be
passed to the person who will be undertaking this for you.
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