Bake and Decorate
Laura Edwards

For centuries an expression of joy and hope celebrating the start of spring. You could even cover the whole cake with a carpet of sugar flowers. I have specified the ribbons I used, but do take these instructions only as a guide.


Quantity Ingredient
1 Orange drizzle cake
1/2 quantity orange buttercream, (see note)
1m 10 mm-wide white satin ribbon
1 plastic or cardboard tube, about 15 cm long and 1 cm in diameter
1 pot glue
6 x 120cm lengths 3 mm-wide ribbon in different colours
icing sugar, to dust
1kg white sugarpaste
50g white royal icing
70cm 10 cm-wide ribbon
5 small sugar flowers


  1. To make the maypole, twist the white ribbon all around the tube tightly and glue at both ends. Next, take the 6 lengths of coloured 3 mm ribbon and, starting at one end, wind them together tightly round and round the tube. Again, the ribbons need to be fastened at the bottom of the pole (I took them inside the tube and glued firmly). At the top end, secure them inside the pole, then cascade them out.
  2. Make a tassel for the top by taking 2 x 15 cm lengths of each of the 6 coloured 3 mm ribbons, tying together very firmly and wedging into the top of the pole. Tie 6 tiny bows in different colours, using about 15 cm each of the 3 mm ribbons.
  3. Now, turn the cake upside down, split it horizontally and sandwich with some of the buttercream. Place the other half on top so the flat base is uppermost, then spread buttercream over the top and sides.
  4. Lightly dust a clean, flat surface with icing sugar (dust your rolling pin too) and roll out the sugarpaste into a circle no thinner than 5 mm and slightly larger than the diameter of the cake and sides. Lift the sugarpaste with your hands or loosely roll it around the rolling pin, place it over the cake and gently smooth around the sides, covering the cake. Cut away any excess and smooth the cake all over with your hands; any lumps or bumps can be removed now.
  5. Find the centre of the cake and push in the maypole, piping a little royal icing into the hole to secure. Take the 6 cascading ribbons from the top of the pole and, using royal icing, secure at 6 equidistant points at both the edge and base of the cake. Cut away any excess. Stick a little contrasting bow at the 6 points around the cake and attach the flowered ribbon around the base. Adhere the sugar flowers round the bottom of the maypole, again using the royal icing as ‘glue’.


  • To make the buttercream, beat 300 g soft unsalted butter in an electric mixer until really pale and fluffy. Add the zest of 2 oranges, juice of 1 orange and 400 g sifted icing sugar and beat for at least 5 minutes, until light and creamy.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again