You will need:

Edibles:

Equipment:

• 15cm (6in) crumb coated cake torted into four layers on a 15cm (6in) thin cake card
• 200g of black icing
• 560g of buttercream for decoration:
  120g coloured blackberry using Squires blackberry paste colour
  120g coloured dark cranberry using Sugarflair cranberry paste colour
  120g coloured light cranberry using Sugarflair cranberry paste colour
  200g left uncoloured

• 25cm (10in) cake board
• black ribbon
• turntable
• round pastry nozzle 1.5cm
• 4 x pastry bags
• large cake scraper

1

Cover a 10 inch board in black fondant icing and add ribbon.

2

Refrigerate your crumb coated cake. When it is firm, remove from the fridge onto your turntable and spread a layer of cream coloured buttercream onto the top of the cake leaving an overhang.

3

Using a round piping pastry nozzle and pastry bag, pipe two rows of buttercream starting with the blackberry colour, then the dark cranberry, then the light cranberry and finally the cream buttercream making sure that it joins the top layer of buttercream. If you leave large gaps it will mean you won’t have a smooth finish later. 

4

With your large cake scraper very lightly smooth the sides of the cake merging the colours. Make sure that you clean your scraper after each full rotation.

5

Set aside to firm in the fridge.