Cascading Sugar Roses and Petal Ruffles

Todays Sugar Flower Sunday is all about sugar roses. I love the simplicity and elegance of a wedding cake with only sugar roses. It has a really modern yet timeless look. The sugar roses on this cake were made to match the roses in bride, Beverley's fresh flower bouquet. A gorgeous colour palette of pinks, purples and ivory sugar roses cascaded down the top two tiers of the cake.

The pretty ruffles on the bottom tier were created using one of my favourite techniques- Petal Ruffles. I have a tutorial for this technique in my dove grey wedding cake tutorial in my online shop here Don't forget to sign up for out mailing list while you are over there, I'll be sending out some discount codes very soon.

Here is a closer look at the different colours of the sugar roses in some close up shots. Which is your favourite? I loved the deeper pink shade!

Comments

Mothers Day Cupcakes

Mothers Day Cupcakes Mothers Day Handbag Gift Boxes Mothers Day Gift Box Individual Mothers Day Cupcakes

Nude pink wedding cake

A nude pink wedding cake featuring cake lace, petal ruffles and sugar flowers. I made the sugar flowers to tie in with the brides bouquet with quicksand roses, blush lisianthus and greenery including eucalyptus. Here is the cake all set up at The Grange Hotel, Grange over sands. I received such a lovely email from the happy couple with some very kind words!

Jubilee Baking

Viennese Whirls Viennese whirls make a lovely Jubilee treat. I made half of mine with strawberry jam and half with raspberry jam. Delicious! Viennese Whirls (Adapted from a recipe by The Hairy Bikers ) Ingredients 250g soft butter 50g icing sugar 250g flour 50g cornflour ½ tsp vanilla bean paste Filling 100g butter 100g icing sugar plus ½ tsp for dusting ½ tsp vanilla bean paste 75g seedless raspberry or strawberry jam Method Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper. T ake a circular cutter and trace 16 circles onto the greaseproof paper. Flip the paper over so that the ink is on the bottom. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in an electric mixer and mix until smooth. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe whirls of dough onto the greaseproof paper using the circles as a guide...

Sugar Ruffles

Search This Blog