Flower Birthday Cake Recipe

Ingredients : Makes one 18cm round cake

18 cm

30 ml

675 g

1.2 kg

1 ml

2 m

25 cm

Materials/Equipment

23 cm

Round light fruit cake

Apricot jam, warmed and sieved

Marzipan

Royal icing

Yellow and orange food coloring

Petal nozzle

No 1 and 2 writing nozzles, and medium star nozzle

Greaseproof paper piping bags

White ribbon, 2cm wide

Coral ribbon, 1 cm wide

Coral ribbon, 5mm wide

Round silver cake board

Method :

Brush the cake with apricot jam and cover with marzipan. Place on the board.
Flat-ice the top and side of the cake with three layers of royal icing. Leave to dry, then ice the board. Reserve the remaining royal icing.
Tint one-third of the reserved royal icing yellow and 15ml of it orange.
Using the petal nozzle for the petals and No 1 writing nozzle for the centre, make four white narcissi with yellow centre and nine yellow narcissi with orange centre.
Make nine plain white flowers with a snipped piping bag with yellow centre. When dry, secure to the top.
Use the star nozzle to pipe shell edgings to the cake top and base. Pipe "Happy Birthday" using the No 2 writing nozzle.
Overlay in orange using the No 1 writing nozzle.
Secure the ribbons around the board and cake side.
Finish with a coral bow.