Cake! magazine by Australian Cake Decorating Network Februrary 2019 Cake! Magazine - Page 11

Step 9 - 11: Dowel and assemble the 3 tiers on to the base board. To help with the positioning of the main flowers, you can trace the templates For the 4” tier, I used onto some paper, cut them out, and pin them on to the cake. Or, you can just do a smaller stencil that everything freehand if you are confident! You can even trace around the design matched the large one as with a scribe or pencil if you find freehand a little difficult. it’s much easier to handle. You can either remove the templates all at once (if you want to mark out each If you don’t have a smaller flower shape) or one at a time, as I have done here. I used each template I version, you can just removed as a reference for the shape of each flower as I piped it. mask off a smaller section Place a 102 piping tip in bag. Fill the bag with three tablespoons of stiff-peak royal of the larger one instead. icing. Step 8: Step 12: Step 13: Step 14: Position the piping bag so the thinnest point of the piping tip is facing upwards and slightly outwards from the side of the cake. Pipe out a small curve/petal of icing and drag it inwards, towards the centre of the flower. Keep the petals tight/thin and fairly long. It doesn’t matter if the icing doesn’t reach the centre though. After piping put a few petals, use a damp paintbrush to brush down the icing and bring it into the centre of the flower, like the brush embroidery technique. Work on the next section of the flower. The quicker and more confident you get, the more petals you can pipe and brush at one time. Work all the way around the flower. You can turn the bag and even reverse pipe (work in the opposite direction) if you like. You can vary the size and length of the petals if you wish to vary the shape of each flower.