This classic poinsettia wreath cake decoration how to guide is perfect for decorating a traditional Christmas cake!

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You Will Need
Cake Star Red Modelling Paste-100g (75013)
Cake Star Green Modelling Paste-100g (75136)
Cake Star White Modelling Paste-100g (75011)-Optional for variegated ivy
Colour Splash Food Colouring Gel-Soft Caramel (0675079)-Optional for variegated ivy.
Renshaw Ready to Use Royal Icing-White-400g (0605860)
House of Cake Edible Glitter Spray-Silver (75024)
FMM Poinsettia Cutters-7 Piece Set (86177)
Multi Purpose Leaf Veiner by Culpitt 45mm long (82609)
Culpitt Holly Leaf Plunger Cutter-Set of 3 (84792)
PME Ivy Leaf Plunger Cutter/Veiner-Set of 3 (84704)
Cake Star Push Easy Alphabet Cutters-Uppercase-Set of 26 (84794)
Cake Star Push Easy Alphabet Cutters-Lowercase-Set of 26 (84795)
Step 1

To make the poinsettia: Cut a tiny circle, approx.4cm, of red paste and allow to dry. This is the base for the poinsettia to sit on.

Step 2

Roll out sufficient paste thinly, for the green and red bracts. Cut out a few bracts in green to place at the back of the flower.  Cut out red bracts as instructed on the cutter pack – you will need a few of each size.  

Vein, shape, and leave to dry.

Step 3

Assemble, starting with the green outside bracts, fixing onto base with royal icing. Continue with red bracts until all are in place. Place a ‘blob’ of royal icing into the centre. 

Make some tiny balls of paste, red and green, and place in the centre onto the icing.  Leave to dry thoroughly.

Step 4

Make holly and ivy leaves, and tiny red berries.  We have made variegated ivy (cream with green gel colour mixed with clear edible spirit painted on). You may if you wish, make the ivy in plain green.

Step 5

Spray glitter over the top of the poinsettia and leaves. Place in a garland around top of cake, fixing with royal icing. 

Make lettering in red and finish with ribbon of your choice.

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