Mirror Glaze Lace Cake

You will need:

• 2 x 15cm (6in) deep sponge cakes

• Cake Décor Mirror Glaze
• Cake Décor White Cake Lace Kit
• Cake Décor Gold Glitter Spray
• White flower paste
• Chocolate buttercream
• Edible glue

• Palette knife
• Rolling pin
• Small flower metal cutter
• Flower shaping mould
• Rose cutter
• Foam former pad
• Ball tool
• Fine paintbrush

Method:

1. Sandwich the two sponges with chocolate buttercream and then cover your cake in a layer of buttercream. Leave to cool in the fridge for 30 minutes.
2. Preheat your oven to its lowest setting. Spread the Cake Décor White Cake Lace mix evenly onto the silicone mat with the palette knife, ensuring that the mix coats all shapes. Remove any excess by lightly scraping the silicone mat and return the unused Cake Décor Cake Lace mix to the pot for future use.
3. Place the filled mat into the oven for approximately 20-22 minutes (oven temperatures and times can vary).
4. Remove the mat from the oven and allow to cool for 5 minutes. Check your Cake Décor Cake Lace is ready by gently peeling the edge from the mat. If the lace is not peeling from the mat then place back into the oven for 2-5 minutes.
5. Gently peel the dried Cake Décor Cake Lace from the mat and place onto a clean surface.
6. Take a small, cherry-sized ball of flower paste and roll out to approximately 1-2mm thick. Use the metal cutter to cut out a flower shape.
7. Carefully lift the shape with a palette knife and place it on the bottom side of the mould. This is the side that will form the underside of the petals. Make sure the petals are lined up with the petal shape in the mould.
8. Close the mould over – this will press the shape and the markings of the flower into the flower paste.
9. Open the mould and gently lift the flower out. Set the flower aside to dry for at least 12 hours. Repeat this for the rest of the hydrangeas.
10. Take a golf ball-size of flower paste and roll it out to approximately 1-2mm thick – make sure this is wide enough for the cutter.
11. Place the cutter on the paste and press down.
12. Lift the cut shape onto a foam former pad and thin the edges with a ball tool.
13. Brush a line of edible glue along the length of the paste, just above the centre. Gently fold the shape in half, then paint another line of edible glue along the bottom edge.
14. Start rolling the paste from one end to create the centre of the rose. Continue rolling, curving the petals into shape as you go.
15. For larger roses, add another strip of petals by following steps 1-5. Set your roses aside to dry for at least 24 hours.
16. Remove the lid of the Cake Décor Mirror Glaze pot and heat in an 800W microwave on a medium heat for 30 seconds.Give it a slow stir and place back in the microwave for a further 30 seconds. Repeat as necessary until the glaze is smooth and runny. Microwave times vary so adjust heating times to suit.
17. Remove the frosted cake from the fridge and place on a wire cooling rack with a sheet of greaseproof paper underneath. You can also prop the cake up to make transferring it to a cake board easier.
18. Slowly pour the Cake Décor Mirror Glaze over the cake, ensuring that it is all evenly covered. Leave this to set for a few minutes.
19. Carefully transfer the cake to a cake board.
20. Line up the white lace collar along the bottom of the cake, and slowly press against the cake to secure. You will need three collars to cover the circumference of the cake.
21. Add the large roses to the top of the cake, and arrange the small hydrangeas along the side of the cake to create a cascading effect.
22. To finish, give the flowers a pretty sparkle with a few pumps of Cake Décor Gold Glitter Spray.