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Cake Craft World
Cake Craft World
Rainbow Flower R
R
(we used Sugarflair’s Baby Pink paste colouring)
Cake board
Greaseproof paper or PME Release-a-Cake
Cake
R
R Cake leveller or large sharp knife
R Cling-film
R Sugarpaste
R Blossom Art cutter & mould sets
R Cornflour
R Paint palette or flower formers
R Buttercream
R Palette knife, Small rolling pin
Getting Started
This pretty cake is perfect for any romantic or girl’s celebration and great fun to eat as when
you cut into it a whole rainbow of colour appears. You can choose your own colour theme
and be as delicate or bold as you like.
Using good quality sponge tins makes a real difference when baking lots of layers as
the cakes will rise level and be baked evenly all the way through (we used the loose base
sponge tins from Delia’s range). It’s best to bake the cake layers and make all the flowers
the day before you want to decorate it.
Step 1 / Day1
To make the coloured flowers divide some sugarpaste into We used 3 different designs of Blossom Art cutter & mould
four and colour each piece so that it matches all the different sets which are really simple to use and create beautiful
layers of the cake. embossed flowers. Before you start, dust the flower mould
with cornflour to stop the sugarpaste sticking and tap off
the excess.
Step 4 Step 5
Roll out the sugarpaste to 3mm thick and cut out a flower. Continue in this way until you have enough flowers in
Place it into the mould, fold the top of the mould over and graduating colours to cover the cake completely. Don’t worry
gently press down (be careful not to press too hard). Gently if you only have one paint palette or flower former as they
lift the embossed/shaped flower from the mould and place in only need to sit in there for about five minutes after which you
a paint palette or flower former to dry. can take them out and leave to dry overnight on some paper.
Place the sponge cakes on top of each other starting with Starting with the darkest at the bottom, press the flowers
the darkest layer on the bottom, layering each one with gently into the soft buttercream trying to squeeze the flowers
buttercream. Cover the top and sides of the cake evenly as close together as possible so there are no large gaps.
using a palette knife.
Alternative Idea
If you are wish to keep the cake fresher for
longer or want to make a tiered cake, cover the
cake or cakes in a layer of sugarpaste before
When you have covered the sides of the cake finish off by
decorating with flowers.
decorating the top with the palest shade of flowers. When
finished, stand back and admire!