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Linda S Davies

Roses - completed

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Linda S Davies
, 15-04-2010 at 04:03 PM (567 Views)


These are the three sizes of roses that I have decided on for my design of the cake. The only thing that I have to do to them is to dust them with shiny, ivory petal dust, but I won't do this until they are very dry and hard. Now then, back to the next 3 dozen roses! LOL.

I cannot do any more to the cake as it is far too soon. Although rich fruit cake keeps for years, the marzipan colour can leach into the icing if it is done too soon. I always use the natural marzipan instead of the yellow, which helps to minimise this leaching, but I won't take any chances!
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  1. rain's Avatar
    all I can say is WOW they are so pretty!
  2. themadtatter's Avatar
    Very pretty! I by no means am an expert but I thought I heard once you can use rolled fondant as a barrier. I have no idea as I have never decorated a cake (beyond icing in a tub and precon candy letters) so correct me if I am wrong and I will shut up. :)
  3. Linda S Davies's Avatar
    I thought I heard once you can use rolled fondant as a barrier

    This is quite correct, themadtatter, but traditional wedding cakes in Britain are rich fruit cakes, not sponge, and therefore there has to be a base covering of marzipan/frangipan first, which helps to make a very smooth base for either royal icing or rolled out fondent icing.

    If you click on this link you will see a slide show on how I marzipan and ice a three tier wedding cake.