Wedding Cake Decorating Idea
Artistry In Cake Of Kentucky Phone: (502) 268-5975
Grease the tin and line with greaseproof paper. Pre-heat the oven to gas mark 1, 275 F (140 C)
Three days before you make your cake soak the dried fruit in brandy, now no moaning here and no skimping, the expression "in your own sweet time" is applicable here. The end product will be well worth it.
Sieve the flour, salt and spices into a large mixing bowl, and in a separate bowl cream the butter and sugar together until the mixture’s light and fluffy. This is a crucial step so don’t proceed until it is light and fluffy. Lightly beat the eggs and add them a tablespoon at a time, beating thoroughly after each addition. If it looks as if it might start to curdle, you can prevent this happening by adding a little of the flour.
When all the egg has been added, fold in the flour and spices (fold, don’t beat). Now stir in the fruit and peel that has been soaking, the nuts, the treacle and the grated lemon and orange rinds.
Spoon the mixture into the prepared cake tin, and spread it out evenly with the back of a spoon. Tie a band of brown paper around the outside of the tin, and cover the top of the cake with a double square of greaseproof paper with an inch hole in the middle. Bake the cake on the lower shelf of the oven, look at the table above for baking times, and don’t open the door to peek at it until at least 4 hours (3 hours if making the 6 in (15 cm) round cake) have passed. If you do you stand a good chance of getting a cake that flops.
When the cake is cooling make several holes with a long metal skewer and our cherry brandy down the holes to moisten the cake. Repeat this at intervals for a week or two.
500g (1lb) almonds
250g (8oz) icing sugar
250g (8oz) caster sugar
2 eggs or 4 yolks
2.5 ml (½ teaspoon) almond essence
5ml lemon Juice
Mix both of the sugars and the almonds together. Beat the eggs or the egg yolks with the lemon juice and the almond essence and add to the almonds and mix to a smooth paste. Makes 2lb of almond paste sufficient to cover an eight-inch cake
How to make violets with royal icing
This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together
3 Tablespoons Wilton Meringue Powder
1 lb. (4 cups) confectioners' sugar (about 1lb)
6 Tablespoons warm water
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.
Note: Keep all utensils completely grease-free for proper icing consistency.
Cake companies sell flower nails, and they help you shape each individual flower. Unfortunately unless you know what you are looking at the instructions tend to read rather like Mandarin Chinese. A flower nail is like a nail, it is metal and has a long stem similar to a nail, and on the top it is shaped metal. Each one is a different shape and design.
They are sold with templates of the flowers and instructions. I have made a template below which will look very similar to the one sold to make violets. Hopefully by looking at the template the instructions will become clearer.
Prepare two decorating bags, one with violet icing for the petals using tip 59s/59 (tip 101s for left handers), one with yellow icing using tip 1 for center. Fill bags half full with medium consistency royal icing. Attach template to the flower nail.
Using violet icing and the #103 petal tip, pipe two large, basic petals side by side, on the top two petals on the template, on the flower nail. Hold the bag at a 45-degree angle, ensuring the tip's wide end is down and the narrow end pointed away from you and slightly to the left.
Move the tip forward for an 1/8 inch and back again while you pivot the narrow end of the petal to the right, which means turning the nail in your hand. Then make two smaller petals, one on top of each of the first ones by using the same technique; apply less pressure on the bag and make a smaller arc than you did for the larger petals.
Turn the flower nail and change to lavender frosting, make three petals and close the circle with the final petal. To finish the flower neatly, pull the bag towards the center of the flower as you are releasing the pressure. Pipe a yellow circle in the center of each violet with a # 2 tip. Pipe leaves with the # 67 leaf tip, allowing the icing to ruffle slightly, making each leaf a different size.
How to make the violet leaves
Fit decorating bag with tip 103 and half fill with green medium consistency royal icing.
Attach wax paper square onto flower nail. Put the nail in your left hand and spin it to the tip of your finger. Hold the bag at a 45° angle at 15.00 or 9 O’clock. Have the wide end of the tip lightly touching the surface. Squeeze using a medium pressure whilst at the same time execute a jiggling movement, slide the tip out for about a quarter of an inch as you turn the nail. Relax the pressure and move backwards towards the starting point. Stop the pressure and pull away the icing bag.
The molds to make these violet leaves are available and they are as below when made.
1/2 lb. violet flowers 1 1/2 lbs. sugar 1/2 cup water
Crush violet flowers with a mortar. Boil sugar and water to a syrup and then add the flowers. Bring to a boil over a low heat, stirring it down with a wooden spoon until the volume. Seal in clean sterile jars whilst still hot.
Crusting Butter Cream Icing
Ideal for icing cakes, making cake borders and flowers like roses, sweet peas, and drop flowers. Butter cream is not recommended for making flowers with very thin delicate
2 pounds sifted confectioners’ (powdered) sugar
1/2 cup or 1 stick of softened butter
1 1/2 cups solid vegetable shortening
2 tablespoons clear vanilla extract
1/3 cup water for icing the cake -or- 1/4 cup water for stiff consistency
1/4 teaspoon imitation almond extract
1-2 tablespoons of meringue powder (this is optional but it will help to stabilize the icing if conditions are humid.
Cream together the butter, shortening and extracts. Gradually add confectioners’ sugar and water. Mix thoroughly on medium speed (hand mixer), or low speed (stand mixer) until smooth and creamy. Do not over mix or mix on high speed. A whiter icing can be achieved by buying butter without the additives and dyes from a local farm shop or health store.
If you want a very smooth, iced cake, let the cake sit for 15 minutes after icing. Then smooth with the non-printed side of a Viva paper towel, or another make of towel without a pattern. This icing will take the imprint of a pattern on a paper towel. The effect of smocking can be achieved by pressing a paper towel such as bounty with a diamond pattern into the icing.
Icing can be refrigerated in an airtight container for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.
Crystallized Flowers, leaves and fruit Small spring flowers, heathers, roses, violets, lily of the valley fuchsia and freesia, leaves of herbs and apples pears grapes and plums are best for frosting.
5 doz. violets with stems
1 egg white
1/2 teaspoon water
½ cup superfine sugar
Wash flowers, pat dry on paper towels. Brush each flower with the egg white mixture, making sure that that they are evenly but not thickly coated. If necessary use a toothpick to separate the petals to make sure that all the surface area has been coated.
Sprinkle both sides with sugar. Place on a baking sheet and let dry in a cool dry place until sugar has dried and hardened. Snip off stems, store layered with waxed paper in an airtight container in the refrigerator.
This exquisite cake can be decorated with real violets either fresh violets encrusted with sugar, or with individually made violets made with royal icing. The smaller flowers are molded individually on a flower nail. Flower nails are metal tips with a paper template for the flowers.
A real violet looks like the image below. For this cake I personally would use small individual icing flowers for the bottom, but crystallized violets for the other layers, though you can make them from royal icing. In the diagram the center of the flowers is a small edible pearl ball, but the center can also be made from edible icing.
Assembling The Layers And Decorating The Cake
11 Inch Fruit Cake
7 inch fruit cake
5 inch fruit cake
violet marmalade glaze
Crusting Butter cream Icing
Edible seed pearls
Violet flowers made from crusting butter cream icing. Color with silver and gray for a graduated color effect. You need about five dozen
Transparent cake stand
Fresh violet flowers or crystallized flowersReal Violet Ribbon or violet ribbon made from icing.
As with most cakes there are more than one ways to go about decorating it, and as this icing is slightly ivory it is not royal icing but is Crusting Butter cream Icing, The violets can be made from this, as can the moldings for the top tier as well as the ribbons. One of the reasons that crusted butter cream icing is chosen is that the violets do not become too hard to cut and therefore go flying off the cake when it is cut. Equally the whole thing can be made with royal icing.
First of all make the flowers but use a graduated violet color for the flowers so some are darker and some are more silver. Glaze the cake with the violet marmalade glaze, or use the apricot glaze. Cover all three cakes with the almond paste and leave overnight. Cover the cakes with the crusting butter cream or the royal icing, when doing the middle tier take into account the markings. Roll out the icing on the grid board and score the lines in a diamond pattern with the back of a table knife.
The indents need to be deep enough to show but not deep enough to go through the icing. If using the butter cream this can be done with a paper towel that has a diamond pattern on it. Before placing the icing on the cake place the towel over the icing and press down with a rolling pin. Let them stand for at least twenty fours to make sure that they are dry.
Place the lower tier on the cake board and pipe little pearl balls around the base. Place the second tier on the first. Adhere the violets individually using a little royal icing. Place them in a half diamond shape, cascading around the side of the cake as well. Use the different colors in a random pattern. Place seed pearls on the four corners of the diamond pattern and stick with royal icing.
Place the transparent cake stand on top of the second tier and anchor in the icing. Arrange the fresh crystallized violets under the tier and add the sugar leaves. Arrange the small cake on the top. Mold the curved shape with the butter cream icing and attach the real ribbon or the icing ribbon with pieces of icing. Arrange the fresh crystallized icing on the top. Pipe the little seed pearls to cover the base of the cake.