This elegant multi-tiered Paisley Cake by Alison Young Evans from Centre Stage Cakes jazzes up simple grey with pretty white lace and flowers.
You will need:For the cake:
4 polystyrene dummies or cakes of your choice
dark brown and liquorice colours
sugarpaste (I used Massa)
platinum flower paste
bridal white lustre dust
two large brushes
cake lace mat
gold sparkly tape
small blossom cutters
small leaf cutter
large and medium petal cutters
Mix a small amount of dark brown and a tiny amount of black colouring with sugarpaste to achieve your desired grey colour.
Cover four polystyrene dummies in sugarpaste – or you can of course use cakes!
Using a large brush, cover the bottom tier with a bridal white lustre dust wash mixed with lemon extract, then dry off with a
clean, dry brush.
Assemble the bottom three tiers
Cut out circles using a cutter, then cut them in half and arrange around the top of the three largest tiers, as shown in the photo. Use tweezers and sugar glue to add a pearl dragee to the join of each scallop.
Mix up cake lace and use to make four trims, then add around the thinnest tier using sugar glue.
Mix up some royal icing. Attach your chosen stencil to the top tier. Add a layer of fine mesh over the top, then spread royal icing over the stencil and scrape off any surplus with a palette knife. Repeat the process until it's covered. Once dry, place on top of the cake.
Cut out small blossom flowers, then soften the edges with a ball tool and apply ad-hoc to the stencilled tier using sugar glue. Add a dragee to the centre of each blossom
Cut out two medium petal flowers and two large petal flowers using sugarpaste mixed with tylo for strength. Roll out white flower paste. Glue taupe flowers to the flower paste and cut around them using a sharp knife, leaving a few mm clearance. Soften the edges of one set of flowers, then leave to dry on a piece of crumpled tin foil.
Once dry, join the two flowers together and secure to the third tier using royal icing. Roll out grey sugarpaste and cut out a small circle using a cutter. Stick to the centre of the flower using sugar glue, then paint on a gold design with a paintbrush. Add small white dots around the centre and on the petals as shown.
Cover four thick wires in gold sparkly tape. Cut out several small leaves and attach to thin gauge wire. Leave to dry. Once dry, secure to sparkly tape and arrange on the cake, one above the flower and one below the flower.
Attach a cake lace strip to sugarpaste and arrange in a bow shape around the flower on the cake.
Steam the cake lightly to remove any dust marks, then step back and admire