Celebration in Red Cake
by Beverley Clarke
(London, England, UK)
Mum's 80th Birthday Cake
I made this cake for my Mum’s 80th birthday celebration. Mum loves red, so the family chose to use red and ivory as our theme colors for the decorations. I also decided to use the same colors for the cake.
I minced dried mixed fruits and glace cherries and soaked them in rum, brandy and port for over three months. This mixture was used in the two rich fruit cakes which I made. The cakes were 10 inches and 12 inches respectively. Over two- three weeks I ‘fed’ them more brandy and port as they matured.
Before icing the cakes I coated them with very thin marzipan. I then made royal icing which I colored ivory using food paste. I used some of this to apply three coats to the cakes drums and four coats to the cakes.
Meanwhile, I made the sugar flowers using bought flower paste, which I colored red, ivory, green, etc, with food paste and edible dusting powders. Mum likes roses and carnations, so I decided to make them the central flowers. Each wired corsage was made up of a central full rose, rosebuds, half-roses, full and budding carnations, lily of the valley and fantasy flowers as fillers with ivy and eucalyptus leaves. To finish the sprays I made ribbon loops in matching colors and green.
I used a two tier cake stand that I covered with ivory ribbon threaded with green ribbon. When the final coat of royal icing was dry, I stuck the cakes to their drums using more royal icing. Then I colored some royal icing deep red to match the roses and used it with a size 2 nozzle to apply the cornelli lace to the cakes and boards. To finish the cakes I attached a wired floral corsage to each top.
Mum loved her cake and it made a beautiful center piece.
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