Pansy wreath

Pansy wreath

By
From
Bake and Decorate
Serves
6
Photographer
Laura Edwards

This enchanting cake is so summery with its circlet of violas and pansies. In spring it would look equally pretty decorated with crystallised primulas.

Ingredients

Quantity Ingredient
1 Very lemony crunch cake, with syrup
150g icing sugar, sifted
purple food colour
20-25 Crystallised flowers and leaves, (use small violas and pansies)
50g white royal icing, (optional)

Method

  1. Place the cake upside down on to your serving plate or cake stand.
  2. Tip the icing sugar into a small bowl and add 1 1/2–2 tablespoons water and a tiny amount of purple food colour. The icing should be thick enough to coat the back of a spoon. Spoon it over the cake and allow it to drizzle down the sides.
  3. Arrange the violas and pansies in a circle, using the royal icing to affix them, if you like, then place a few in the middle of the cake. It’s as simple as that.
Tags:
Baking
Cakes
decorating
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