Petal Retirement Cake Recipe

20 cm

45 ml

900 g

900 g

275 g

15 ml

Materials/equipment

23 cm

2 m

2 m

2 m

Petal-shaped deep light fruit cake

Apricot jam, warmed and sieved

Marzipan

Mulberry and pink food coloring

Sugarpaste icing

Petal paste

Royal icing

Petal-shaped silver cake board

Foam sponge

Large and small blossom plunger cutters

White ribbon, 2cm wide

Fuchsia ribbon, 1cm wide

Greaseproof paper piping bag

No 1 writing nozzle

Pink food coloring pen

Fresh flowers

• Brush the cake with jam and put on the board. Cover with marzipan.
• Knead mulberry coloring into the sugarpaste icing. Use to cover the cake and board. Dry overnight.
• Tint the petal paste with pink coloring. Roll and cut out a 5 x 2.5cm rectangle. Fold in half and dry over a foam sponge to make the card.
• Make holes in the top edges of the fold for the ribbon. Cut out 30 large and four small plunger blossom flowers. Leave to dry.
• Using the royal icing and a No 1 writing nozzle, secure the white and narrow fuchsia ribbons around the board and the medium ribbon around the cake base. Tie six small bows from the narrow ribbon for the base.
• Attach the large flowers to the side of the cake with icing. Secure the small flowers to the board.
• Draw a design and write a message inside the card with the pen.
• Thread ribbon through the holes and tie a bow. Place on the cake top with the fresh flowers.