Magnolia Cake

This is a stunning cake to make with a beautiful magnolia flower that's sure to wow!

This is a stunning cake to make with a beautiful magnolia flower that's sure to wow!     Preparation time: 30 mins Baking time: 25-30mins Ingredients | Serves 25 token portions, 10-15 large For the cake:
  • 250g butter, softened
  • 250g caster sugar
  • 4 eggs, lightly beaten
  • 250g self raising flour
For the buttercream filling:
  • 125g butter, softened
  • 250g icing sugar, sifted
For the decoration:
  • 750g white sugarpaste
  • White sugar florist paste 200g
  • Smoother
  • 22 gauge white florist wires
  • Wire cutters
  • Tweezers
  • Green, pink, brown, yellow edible dusting powders
  • White pearl lustre edible dusting powder
  • Edible glue and brush
  • Dusting brushes
  • Small sharp pointed scissors
  • PME daisy Marguerite plunger cutter, medium
  • Foam pad
  • Ball tool
  • PME Flower/leaf shaping tool
  • Small non-stick grooved rolling board
  • PME set of 2 medium lily plunger cutters
  • Brown half width floral tape
  • JEM Petal base
  • Small dusting bag with corn flour
  1. Pre-heat the oven to 190˚C/170˚C fan /gas mark 5 then grease and line two 20cm round cake tins. For the cake, mix the butter and sugar together until light and fluffy. Gradually add the eggs, a little at a time, beating well after each addition. Gently fold in the flour.
  2. Divide the mixture equally between the two prepared cake tins and bake for approx 25-30 mins until firm to the touch. Remove from the tins and leave to cool completely on a wire rack.
  3. For the filling, mix the butter and icing sugar together until smooth. Level the cooled cakes by cutting off any domes in the centre with a large knife. Place one cake on a 25.5cm round cake board with the bottom of the cake face down. Spread some of buttercream filling on top of the cake keeping enough back to cover the top and sides of the cake. Place the other cake on top of the buttercream layer with the bottom of the cake face up so the top of the cake is smooth and even. Cover the sides of the cake with a thin layer of buttercream then add a thin layer of buttercream to the top of the cake. Smooth the top and sides with a palette knife.
  4. For the decoration, knead the sugarpaste until soft and pliable. Lightly dust your work surface with icing sugar then roll out the sugarpaste to a thickness of approx 5mm, into a large circle (approx 40cm) big enough to cover the top and sides of the cake as well as the cake board.
  5. Carefully lift the sugarpaste and place over the cake. Polish the top of the cake with a smoother then gently smooth around the top edge of the sugarpaste with the smoother gradually working you way down the sides of the cake. To remove any pleats, gently pull the edges of the paste around the bottom of the cake. Smooth the sugarpaste around the bottom edge of the cake and onto the cake board. Trim off the excess sugarpaste using a sharp knife then use a smoother to give the cake a final polish. Decorate the edge of the cake board with ribbon and also wrap ribbon around the middle of the cake. If you would like to add an extra trim to the base of your cake, you will need a small amount of royal icing in a piping bag fitted with a number 2 writing nozzle. For the finished trim design, pipe a small dot at bottom edge of the cake and drag dot to one side to create a tail. Repeat this design all around to complete the cake.
  6. To make the Magnolia flower centre, cut one piece of florist wire into two using wire cutters then make a small hook in one end of one of the wire pieces using tweezers. Knead a little green edible dusting powder into a small piece of flower paste and roll into a small ball. Brush the hooked end of the wire with edible glue so it is lightly coated then push the hook into the ball of flower paste. Lightly press the flower paste around the wire to secure. Make small cuts in the ball of paste using scissors to create a spiked effect. Leave to harden for a minute and when firm brush with yellow dusting powder.
  7. Grease your board with a little JEM petal base to prevent the sugarpaste from sticking. Colour a small amount of flower paste with yellow dusting powder and roll out to paper thin, approx 2 mm. Cut out three medium sized daisy shapes from the yellow flower paste then cut each petal in half so you double the number of petals on each daisy. Place the petals on a foam pad lightly dusted with the corn flour and use a ball tool to thin them out by running it along the outer edge. Glue the three daisies together, placing them on top of each other with the petals slightly offset. Push the three daisies onto the wire with the flower centre attached to it and move them up to the spiky yellow shape, gently lift up the daisy petals so they start to envelope the flower centre. Secure with a little edible glue and leave to harden for a couple of mins.
  8. To make the buds, make a small hook on the end of the other half of the wire you cut in step 6. Brush the hook with glue. Roll a tiny amount of white flower paste into a ball, push onto the hook and press around the wire to secure. Push the flower shaper tool around the ball of flower paste to shape it into a teardrop then leave to harden for 1-2 mins.
  9. Repeat Step 8 five more times so you have a total of six buds. Add shading to the buds by dusting each one with green, brown and yellow edible dusting powders.
  10. To make the flower petals, knead a small amount of white flower paste into a sausage shape and place over one of the grooves in the small grooved rolling board. Roll over the flower paste with a rolling pin to flatten it then gently lift up the paste and remove form the board. Turn the flower paste over so the groove is face up, line up the centre of a lily cutter with the groove and cut out. Cut another piece of wire in half and coat one end with glue. Push the glued end of the wire into the base of the petal and push until the end of the wire is 2/3 way through the petal. Smooth the end of the petal around the wire to secure then place on a foam pad and thin the edges of the petal using a ball tool. Very gently bend the wired petal to create a slight curve then leave to dry on a piece of foam flower former or over a rolling pin.
  11. Repeat Step 10 creating six petals from each of the two lily cutters to create a total of 12 petals. When the petals are firm, this will take approx 15 mins, dust each one with pink dusting powder, starting at the wire end with a dark shade of pink then thinning the colour out to white at the other end. Colour both sides of each petal in this way. Repeat using white pearl dusting powder to add a shimmery effect.
  12. To assemble the flower, begin to wrap half width brown florist tape around the wire under the flower centre then position one of the smaller flower petals under the flower centre - you may have to bend the wire slightly at the base of each petal so the petals fit tightly against the wire that holds the flower centre. Continue to wrap the tape around the wires of both the flower centre and petal. Add two smaller petals in the same way to create a layer of three petals under the flower centre. Next add a layer of three larger petals, then another layer of three smaller petals and a final layer of three large petals, making sure you keep the tape at the same level on all of the wires.
  13. Attach three buds beneath the bottom layer of petals to create a layer of buds then gradually start to wrap the tape down the wire twisting it as you go to create a gnarled stem effect. Add in the remaining buds at different heights between the twists in the tape then continue to wrap and twist the tape around the wires until the wires are completely covered. When ready to serve gently push the base of the wire stem into a posy pick and into the cake.
TIP: * Both cakes are best wrapped in clingfilm when cold and rested for 24 hours before decorating. If you do not have this amount of time spare, you could firm the cakes in the fridge for a couple of hours. magnolia cake
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