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Broderie anglaise wedding cake

Soft pinks are in order for this dainty cake. Add the colouring to the icing a drop at a time to ensure subtle pastel colours. The broderie anglaise design adds colour and texture and requires an experienced hand with the piping bag.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 20 cm (8 inch) and 15 cm (6 inch) round cakes
  • 1.75 kg (3½ lb) marzipan
  • 1.25 kg (2½ lb) sugarpaste
  • 500 g (1 lb) pink-tinted sugarpaste
  • 60 g (2 oz) soft-peak royal icing
  • 250 g (8 oz) pink-tinted modelling paste
  • edible glue
  • claret food colouring

Equipment

  • 28 cm (11 inch) and 23 cm (9 inch) round cake boards
  • plaque cutter
  • plunger blossom cutters
  • small leaf cutter
  • numbers 0, 1, 2 and 3 piping tubes celpin
  • 4 wooden cake dowels
  • 4 clear perspex pillars
  • 10 large pale pink silk roses
  • about 12 sugar or silk leaves
  • 8 pink net ribbon loops
  • gypsophila
  • posy holder
  • narrow white ribbon

Method

Cover the cakes with marzipan and leave to dry. Cover the cakes with white sugarpaste and leave to dry for three days. Cover the cake boards with pink sugarpaste and leave to dry. Attach the cakes to the boards with a little royal icing.

Broderie anglaise

Roll out a golf ball size piece of pink modelling paste and, using the plaque cutter, cut one shaped piece. Cut in half lengthways with a sharp knife.

Cut out a centre flower from the plaque, using the largest of the plunger blossom cutters, then cut out two small leaves on either side. Cut out tiny holes around the top edge using the number 3 piping tube or a drinking straw. Prick the paste in between these holes with the celpin. Make 16 plaques and cover with plastic wrap to prevent drying out.

Measure the circumference of the large cake and divide into quarters. Mark the quarters on the side of the cake near the base. Now mark quarters on the top of the cake, falling between the quarters marked on the side. Repeat with the smaller cake.

Brush the backs of the plaques sparingly with edible glue and attach four to the top of the larg cake, placing each plaque over a marked point. Attach four more plaques around the base of the cake over the marked points, with the flat edge touching the board. Repeat with the smaller cake, decorating with the remaining eight plaques.

Using a number 0 or 1 tube and white royal icing, pipe a flower, dot and scroll design around the edges of the plaques. Pipe the same design between the plaques on the base of the smaller cake.

Colour some royal icing pink with a touch of claret food colouring. Using the number 2 tube, pipe a snail trail around the base of the cakes between the plaques. Repeat the flower and dot design in pink icing between the plaques on top of the cakes.

Positioning the pillars

Insert four wooden dowels into the centre of the larger cake, equally spaced so they are centred below the cake above. Cut off the dowels level with the icing and place a pillar over each dowel.

Assembling the cake

Make up a posy with the roses, leaves, ribbon loops and gypsophila and attach to the top of the small cake with a posy holder. Trim the cake boards with the white ribbon, securing with double-sided tape. Arrange the cakes on their pillars.

 

Course:
Dessert

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