This classic edible decoration has become a popular choice for brides of 2018 when choosing designs for their wedding cakes.

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You Will Need
8” Round Deep Cake, thinly masked with Buttercream/Frosting
Round Silver Cake Drum Board-11” (06RWD11F)
Renshaw Vanilla Frosting (0605813) x 3
Cake Star Palette Knife (10602)
Various Nozzles (see below)
Cake Star Disposable Piping Bags (84798)
PME Plastic Adaptor (84625) - Optional
PME Flower Nail-Large (800882)
Colour Splash Food Colouring Gel-Green-25g (0675059)
Colour Splash Food Colouring Gel-Leaf-25g (0675078)
Colour Splash Food Colouring Gel-Forest Green-25g (0675070)
Colour Splash Food Colouring Gel-Pink-25g (0675131)
Colour Splash Food Colouring Gel-Coral-25g (0675082)
Colour Splash Food Colouring Gel-Burgundy-25g (0675072)
Ice the Cake

Place cake on drum board and spread a thick layer of frosting. 

Using the rounded end of a palette knife, draw through the frosting to create channels and ridges in horizontal lines around the side.

The quickest way to do this is to place the cake on a turntable, with the knife at the base of the cake, and spin the turntable, drawing the knife up through the frosting as the turntable spins.

For the Succulents

You will require a selection of piping nozzles, including: Large star (open & closed), Small star,  Petal (curved & straight), Leaf, Ruffle, Plain (small & large).

Colour the frosting with colours required. Several shades of green look very effective for a succulent arrangement, and pink, burgundy and coral shades to complement.

When piped onto the parchment paper, place into the freezer for at least one hour, to set and harden. Then quickly remove backing paper and arrange onto cake. Use a coupler/adaptor in a bag where you may want the same colour but a different nozzle.

There are various succulents and flowers that can be used on this design, so the choice is yours!

Succulent One

Use straight rose nozzle in size required. Pipe the succulent with the thicker end of the nozzle opening facing upwards.

Pipe overlapping, curved lines around a piped centre, until large enough for your design.

Succulent Two

Use curved petal in size required. Fill bag with two colours.

Start in centre with thin end upwards, and pipe petals, keeping them fairly tight, giving a closed effect.

Continue until you have size required.

Succulent Three

Use ‘U’ shaped ruffle nozzle. Make a ‘rough’ mound of icing to use as a base.

Anchor each petal into the icing, apply pressure and pull off quickly upwards to release. Work around from top to bottom.

This nozzle worked quite well used upside down to pipe round thick leaves.


Using any leaf nozzle, pipe leaves, either onto baking parchment on a nail, or directly onto the cake. Can be piped to fill in gaps in your arrangement!

After arranging all the succulents on the cake, fill in the gaps by piping large ‘stars’ in the spaces.

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