Rainbow Jewels add a touch of sparkle to this pretty tiered wedding cake by Rainbow Dust.
For the cake:
- 7.5cm (3in), 12.5cm (5in), 20cm (8in) round cakes
- Rainbow Dust Ruby Red Jewels (3 Packs)
- Rainbow Dust Emerald Jewels (2 Packs)
- Rainbow Dust Diamond Jewels (2 Packs)
- Renshaw white flower and modelling paste
- Silver dragees
- Renshaw white sugarpaste
- Renshaw royal icing
- Buttercream
- FMM 3.5cm (1½in) carnation cutter
- Cel stick
- Dresden tool
- Angled tweezers
- 25cm (10in) round, 12mm (½in) cake drum board
- Flower former (or you can usea pallet tray)
- 7.5cm (3in) and 12.5cm (5in) round, 1mm-thin boards
- Smoother
- Edger
- Sharp Knife
- Place each cake onto their corresponding boards using a small amount of buttercream in the centre of each to hold the cakes in place without any movement. Split each cake in turn and fill with your favourite buttercream filling.
- Apply a thin layer of buttercream aroundthe sides and top of each cake to smooth over any gaps and imperfections on the cake and to help the sugarpaste stick.
- Knead the sugarpaste until pliable, then roll out onto a dusted work surface, making sure the sugarpaste is moved each time you roll it out. Re-dust your work surface with icing sugar if needed, to prevent the sugarpaste from sticking to the surface. Cover each cake in turn using a smoother and edger to smooth the sugarpaste in place. Any marks or blemishes can be smoothed out using a piece of sugarpaste. Leave overnight to firm.
- Dowel and stack each cake, using royal icing over each dowel to secure the cakes in place.
- Next, knead and roll out a small amount of white flower and modelling paste thinly, then cut out a flower shape using the cutter. Using a cel stick, roll over the outer edges to give the flower more movement. Place into a flower former or pallet tray, to cup each of the flowers. Repeat this process for each flower cut out, approximately 135 flowers in total for this size of cake, then leave overnight to firm.
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- Using a dresden tool, carefully ease each jewel out of the mould, and lift off using a pair of angled tweezers. Pipe a small amount of royal icing into the centre of the flowers, placing the jewel on top. This helps to hold the jewel in place. Use the tweezers to help place the silver dragees neatly around the jewels. Leave to set.
- Pipe a small amount of royal icing behind each flower, starting at the bottom tier using the emerald jewels, to secure in place onto your cake. Repeat this process for each of the tiers.
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