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This beautiful pastel coloured drip wedding cake is ideal for a spring themed wedding celebration.

 

For this, we used:

Step 1:

Colour the white sugarpaste in pastel shades of green, pink and lemon. (Approx: 750g Green, 1.1kg Lemon & 1.5kg Pink) You may vary the colours on the tiers if wished.

Place the 6” & 8” cakes onto the corresponding cake cards and the 10” cake onto the 14” drum board. Cover the cakes and leave to dry. Dowel the 6” & 8” cakes flush with the top surface.

Step 2:

Melt the bright white candy melts following the instructions on the pack and add a little vegetable oil to achieve the correct ‘drip’ consistency (Should flow off your spoon and not be too runny)

Pour the candy melts onto the top of each cake and spread with a palette knife, just to the top edge of the cake, coaxing it gently over the edge to drip down the side a little way. Allow to dry completely.

Stack the cakes, fixing with a little icing.

Step 3:

Create three arrangements of roses on the cakes, fixing with icing, and add some gypsophila around them to enhance the look.

Please Note: As this is a food product we recommend not to use fresh gypsophila directly onto a cake surface.

 

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