Lilac Wedding Cake

This wedding cake consisted of two square tiers of vanilla sponge with vanilla butter cream filling.

I began by making the flowers for the cake so that they would have time to harden. I did make some of them nearer the time so that they could go straight onto the cake and be tweaked into place.

My client had given me a sample of the colours of the invitations so I got the closest match I could from them.

I covered both tiers with marzipan and white fondant icing.

Once the icing had firmed up I placed the bottom tier on the cake board and cut some supporting dowels to the same size as the depth of the cake.

These dowels are inserted to provide support for any tiers sitting on top of another tier.

They sit vertically in the cake and the tier on top is placed on a cake card before being placed onto the lower tier.

Once the top tier was in place I could start applying the flowers. My client wanted a cascade of flowers down the side of the cake starting with very pale lilac flowers and changing to purple as they went down the cake.

I attached the two shades of lilac and purple ribbon before applying the flowers to the cake.

I made various different sizes and styles of flowers. I attached the flowers using clear piping gel. Having previously used dots of royal icing this is a new discovery.

I really like the piping gel. It is very sticky so is good for attaching flowers to the side of the cake.

It is just the right consistency for both re positioning flowers and ensuring they do not slide down the cake. It also has the advantage of being clear and therefore invisible.

So I guess that’s my top tip of the day - piping gel instead of royal icing for attaching flowers to cakes.

The graduation of colour down the tiers was lovely and the cake looked beautiful.

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Tags: Fondant, Lilac, Purple, Sugar Flowers, Vanilla Sponge