lilac shimmer and primrose sparkle powdered
Round cake board
Purple ribbon with gold stars
Florist's wire, cut into short lengths
Cut the cake into three layers.
Sandwich together with three-quarters of the butter icing. Spread the
rest thinly over the top and sides of the cake.
Tint 500g cups of the sugar paste
icing purple with the grape violet and mulberry food coloring. Roll out
and use to cover the cake. Leave to dry overnight.
Place the cake on a sheet of
greaseproof paper. Water down some gold and lilac food coloring. Use a
paintbrush to flick each color in turn over the cake. Leave to dry.
For the stars, divide the remaining
sugar paste icing into three pieces. Tint one portion purple with the
grape violet food coloring. one with the lilac shimmer and one with the
primrose sparkle. Roll out each color to 3mm thick. Cut out ten stars in
each color and highlight the stars by flicking on the watered-down gold
and lilac colors.
While the icing is soft, push the
florist's wire through the middle of 15 of the stars. Leave to dry
overnight. Put the cake on the board. Arrange the stars on top of the
cake . Secure the unwired ones with water. Secure the ribbon around the