Coming Up Roses
Posted by jillpryor, 26 Jun, 2014
This cake is so pretty and would make the perfect birthday cake for a lady with a love of all things vintage. Bake a cake of your choice in an 8" circular cake tin, cut in half and fill with your chosen filling. Secure onto a thick 8" cake board then cover with pale blue-purple sugarpaste. Leave the icing to dry out overnight before decorating.
1 Add either a little cool boiled water or clear alcohol to some white lustre dust and mix. Dip the tip of a dry pastry brush into the thick mixture, dab off the excess onto kitchen roll then quickly drag across the surface of the cake creating a cross-hatch effect. Use the tip of the brush to soften. Leave to dry.
2 Mix the pink paint for the roses using concentrated food colour and differing amounts of white lustre dust to achieve the different tones of pink. Use either cool boiled water or clear alcohol to thin the paint as required. Paint the outline of the large roses in pale pink around the sides of the cake.
3 Using a #3 paint brush, block paint the main colours of the roses with pale rose pink and dark rose pink. Create soft edges around your rose by smudging the outer colours with a dry brush.
4 While the block colours dry, add the rose buds using a #2 paint brush, adding dark pink on one side, mid pink on the other and finishing with a touch of light pink.
5 Using light pink, add sweeping lines inside the roses to create petals. Add dark pink strokes into the design to add definition and stipple dark pink into the centre to represent the tightly clustered petals. Use white to add highlights. Leave to dry.
6 Using mid green and dark green edible colouring, paint simple leaves and stems around the large roses and rose buds. Apply the paler green first, then add the darker green over one side of each leaf. Leave to dry.
7 Roll out white modelling paste to approximately 5mm thick then use a smoother to achieve a level finish. Press in a parenthesis nesting die. Use a knife to cut around the outside and the blade modelling tool to neaten. Remove the die, and re-cut the intricate corners with the modelling tool.
8 Antique the edges by brushing some pale pink food colouring into the recess around the edge then removing the excess paint with a piece of kitchen towel.
9 Scratch the design lightly on the surface with a cocktail stick, then use the #1 brush and dark pink paint to ‘write’ your text. Add some mini rose buds and leaves.
10 Roll five cone shapes from pink paste. Insert a cocktail stick into the thick end and press into polystyrene to dry overnight. Roll out modelling paste thinly then cut 5cm circles. Place each circle onto a modelling mat and use the flower leaf shaper tool to ‘frill’ the petals.
11 Trim the circle to create a petal shape. Apply a little sugar glue to the base of the petal.
12 Press the first petal on to one of the cones, allowing the tip of the petal to rise above the tip of the cone. Wrap the petal around so that the cone can no longer be seen, creating a pointy centre.
13 Repeat with the second petal, this time, bending the petal tip outwards. Repeat again with the next petal, applying it a little further round the bud to create the centre of the rose.
14 To create the outer petals, cut 3 – 5 circles from the same modelling paste using a 6cm circle cutter. Repeat the process as before but apply your petals in a looser manner. Leave to dry.
15 Once your roses have dried, use a dry #3 brush to apply a little dark pink rose colour around the edges of each petal. Clean your brush then smudge the colour inwards. Brush white lustre dust onto the highest section of each petal to highlight.
16 Cut rough leaf shapes from rolled green modelling paste using a knife. Place the leaves on a modelling mat and use the ball tool to roll around the edges to add dimension. Add veins with a modelling tool and paint the leaves for detail. Secure the roses and leaves on the cake using royal icing.