Special Occasion Cakes Recipes - Rose Blossom Wedding Cake

Ingredients

• 23cm square rich fruit cake

• 15cm square rich fruit cake

• 75ml apricot jam, warmed and sieved

• 1.5kg marzipan

• 1.5kg royal icing, to coat

• 675g royal icing, to pipe

• pink and green food coloring

• 28cm square cake board

• 20cm square cake board

• No 1 writing and No 42 nozzles

• greaseproof paper piping bags

• thin pink ribbon

• 8  pink bows

• 3-4 cake pillars

• 12 miniature roses

• few fern sprigs

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Method:

1. Brush the cakes with the jam and cover with marzipan. Leave to dry overnight, then secure to their boards with icing. Flat-ice the cakes with three or four layers, allowing each to dry overnight. Dry for several days.

2. For the sugar pieces, use the No 1 writing nozzle to pipe the double-triangle design in white icing on greaseproof paper. You will need 40 pieces, but make extra. Tint some icing pale pink and some very pale green. Using No 1 writing nozzles, pipe pink dots on the corners of the top triangles and green on the corners of the lower triangles. Leave to dry.

3. Use a pin to mark out the triangles on the tops and sides of each cake. Using a No 1 writing nozzle, pipe double white lines over the pin marks, then pipe Cornell inside all the triangles. With a No 42 nozzle, pipe white shells around the top and base edges of each cake, between the triangles.

4. Using No 1 writing nozzles, pipe pink and green dots on the cake corners. Secure the sugar pieces to the cakes and boards with icing. Attach the ribbons and bows. Assemble the cake with the pillars and decorate with roses and fern sprigs.