Black Rose Engagement Cake

FOR THE CAKES

I3cm (sin) and 20cm (8in)

round cakes

l 3cm (sin) round cake card

30.5cm (l2in) round cake drum

butterc]€am and jam

TO DECORATE

1.skg (3lb 3oz) white su8arPaste

2009 (7oz) white flower paste

Rainbow Dust Co|ourc PrcGel in

Pink and Black 3

Rainbow Dust Colours Click-Twist

Brush in Metallic Light Silver

l m (3ft 3in) of Ismm (72an) black

satin ńbbon

t.5m (4ft l l in) of 25mm (l in) btack 4

satin ńbbon

a small length of silver ! Smm (Zin)

satln ribbon

Trex or any white vegetable fat

§PEclAL EQUlPMENT

dowels

multi rose mould

heart mould

scńber

edger

icing smoother

roya! icing in a piping bag fitted

withano.2tube

Black Rose engagement cake

Co|our the white sugarpaste using the

Pink ProGel. Sp|it and fill the cakes with

jam and butlercream, leaving enough

buttercream to coverthe cakes with

a thin layer:

Place the 20cm (8in) cake in the centre

ofthe 30.5cm (l2in) cake board,securing

with a litt|e buttercream underneath.

Spread a thin |ayer of buttercream all

overthe top and sides ofthe cake. Roll

out the pink sugarpaśe to approx.7mm

and coverthe cake and board a|l in one

go, Use the edger and smoother to give

a neat flnish a|| overthe cake.

Place the l 3cm (5in) cake on the cake

card, securing underneath with a little

buttercream. Cover as with the larger

cake, trimming the sugarpaśe neatly to

the base of the cake. Leave to dry

Colour all the white flower paśe using

the Black proGe| and knead in a little

Trex to make it a little more pliab|e.

Using the multi rose mould, make |5

roses using the second size mou|d and 3

roses using the |arge size mou|d. Do this

by pushing a ball of well kneaded flower

pasŁe into the mould and press down

firmly.Trim off any excess paśe so that

the back ofthe rose is flat, then using the

scriber carefu||y push into the centre of

the rose at an angle and pop the f|ower

paste out.This wil| prevent any damage

to the rose petals by pushing it out.

Using the heart mou|d, push out

6 hearts, making sure that paste is

pushed firmly and neatly around the

edges so that a|| the detail is picked out.

put to one side.

Dowe| and stackthe cakes.

Attach the 25mm ( lin) ribbon around

the base of both cakes, securing with a

little royal icing. Make two bows with

more black ribbon and use the silver

ribbon as the centre ofthe bow.Attach

to the front of each cake with royal icing.

Pipe small dots along the top of the

ribbon on both cakes using the roya|

icing and the no, 2 tube.

9 Using royal icing, attach 4 hearts to the

bottom tier and 2 to the top ( | at the

front and l at the back). Stick a rose in

the centre of each heart and a rose in

between the heańs on the bottom tier

and 2 roses in between the hearts on

the top.

l OAttach the 3 large roses around a smalI

ball ofpaśe on the top ofthe cake.

Leave to dry.

l l Using the Click-Twist Brusho, paint all the

icing dots above the ribbon and carefully

paint the detail around the edges ofthe

hearts. Brush the roses from the outer

edges inwards, this will give a defined

look to the rose. Finish by attaching the

l5mm (źin) ribbon to the board.