Vintage Cake


A step by step guide to this stunning 4 tier vintage themed cake along with everything you'll need to reproduce it at home

Ready Made Royal Icing - 200g

Ready Made Royal Icing - 200g

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£2.35
Out of stock
Plain Beads Mould

Plain Beads Mould

£10.99
Out of stock
Claire Bowman Cake Lace - 200g

Claire Bowman Cake Lace - 200g

£8.99
Available
Baby Pink Roll 'n' Cover Sugarpaste - 1kg

Baby Pink Roll 'n' Cover Sugarpaste - 1kg

Easy to use, Baby Pink roll-out sugarpaste. Ideal for covering cakes and model making, with a delicious vanilla flavour.

£5.25
Available
Baby Blue Roll 'n' Cover Sugarpaste - 1kg

Baby Blue Roll 'n' Cover Sugarpaste - 1kg

£5.25
Available
Lemon ProGel Paste Colour - 25g

Lemon ProGel Paste Colour - 25g

£2.35
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Lime Green ProGel Paste Colour - 25g

Lime Green ProGel Paste Colour - 25g

£2.50
Available
Bunting Alphabet Mould

Bunting Alphabet Mould

£10.99
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Victoria Lace Border Mould

Victoria Lace Border Mould

£10.99
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Oval Cameo & Frame - 1

Oval Cameo & Frame - 1

£10.99
Available
Pavoni Lace Mat 1- Original

Pavoni Lace Mat 1- Original

£32.99
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Press Ice Ribbon Tool - No. 1

Press Ice Ribbon Tool - No. 1

£7.75
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Triple Scallop Closed ¾" Serrated Crimper

Triple Scallop Closed ¾" Serrated Crimper

£2.25
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PME Icing Tube - Star - No.5

PME Icing Tube - Star - No.5

£2.81
Available
Pearl (White) QFC Dust Colour

Pearl (White) QFC Dust Colour

A brilliant high-quality dust food colour suitable for use as an everyday food colouring. This handy dust food colour is ideal for colouring dry sugar work, such as marzipan, royal icing, pastillage, sugarpaste and sugar flowers, and can also be used to colour white chocolate.

£2.75
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Double sided sticky tape - 6mm

Double Sided Sticky Tape - 6mm

£2.25
Available
5 Petal Rose Cutter - 90mm

5 Petal Rose Cutter - 90mm

£3.25
Available
Straight Frill Set 2 - 4pc (5-8)

Straight Frill Set 2 - 4pc (5-8)

£4.30
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Deep Throated Veining Tool

Deep Throated Veining Tool

£3.45
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Pearl Edible Spray Lustre

Pearl Edible Spray Lustre

Cannot be sent via Royal Mail or internationally.

£6.49
Available
Quilting Embosser

Quilting Embosser Patchwork Cutter

£3.75
Available
Ready Made Parchment Icing Bag - Small - 10pk

Ready Made Parchment Icing Bag - Small - 10pk

£1.85
Available
Pale Yellow Flower Paste - 200g

Pale Yellow Flower Paste - 200g

£4.45
Available
PME Icing Tube - Writer - No.2

PME Icing Tube - Writer - No.2

£2.81
Available
15mm White Double Sided Satin Ribbon - 25m Roll

15mm White Double Sided Satin Ribbon - 25m Roll

£3.45
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Instructions:

To begin, cover a 15" square cake drum with white sugarpaste, trim off the excess and soften the edge with the fleshy part of your finger tips. Now, using a veining tool and starting at the corners working into the middle press the tool into the paste about 2" in all the way, giving the covered drum a textured effect like pleated fabric and leave to dry, preferably over night. There is no need to go over all the drum as when the base cake is in place only the edges will be visible. Apply a 15mm white ribbon to the edge of your cake drum with double sided tape to finish the look.

 

Make your large roses with pale yellow flower paste and a 90mm cutter, when they are dry dust with a lustre colour and steam to fix in place.
Alternatively you can make simple roses from Lemon sugar paste as shown in this video.

 

While the flowers are drying you can prepare your sugarpaste, you will need to colour about 1.5kg of white with mint green paste/gel colour to cover the 10" round, 4" deep 2nd tier of your vintage cake. Add a small amount to the paste and knead it together until it is evenly mixed, leave for a short while to check the colour doesn't develop any further, if it gets a little darker just add some more white sugarpaste to achieve the required shade. You will also need to colour about 1kg of white sugarpaste with lemon paste/gel colour for the 6" round, 4" deep top tier, mix as before to achieve an even colour.

 

Edible lace will need to be made in advance so that it too can dry over night.
Mix your lace as per instructions and spread into the mould being careful to remove all the excess mixture from the pattern.

 

Using a mixture of 50% Sugarpaste and 50% flower paste fill your cameo frame mould after a light dusting of icing sugar, trimming off any excess paste, using the same technique, place a small amount of pink sugar paste in the bottom of the cameo mould to form the head and some more 50/50 paste on top trimming off neatly, turn on to a clean surface and leave to dry. You will need 3 of these, one for each alternate face of the blue hexagonal cake.
When these are dry you will need to fix the cameo into the frame with some royal icing and let it dry before attaching to your cake.

 

You are now ready to cover your cakes.

All of your cakes will need to be covered on to boards which are the same size as the cake so that they can be stacked on top of each other without the boards showing.
Attach your cake to it's board with some buttercream and place it on top of some greaseproof paper and cover your cake down to the paper, when the paste has set you will be able to move your cake without damaging it.

 

Cover a 12" x 4" deep square sponge cake with Baby Pink Roll 'n' cover sugarpaste.
Now before the sugarpaste has time to dry, emboss the sides with a Quilting embosser by pressing into the icing evenly all the way round being careful to match up the joins so they are not visible and leave to dry. Next cover the 10" round, 4" deep sponge with the mint green sugarpaste, followed by the 8"x 4" deep Hexagonal.

 

When you have covered the 6" x 4" deep round sponge with your pastel yellow sugarpaste you will need to emboss the sides with the ribbon tool being careful to match up the dots as you work your way around. Then with your crimper, nip the paste together all the way round the top edge of your cake. In order to get this even you can place a 6" round cake card on top and use it as a guide.

 

You will then need to dowel your cakes to make the structure sturdy and prevent it from collapsing. Sponge cakes require hollow plastic dowels, these can be cut to size with a serrated knife. Push the dowel into the cake and mark with an edible pen where the dowel is level with the top of your cake and cut 4 the same height. Insert into your cakes making sure they will not be seen when the next cake is placed on top. Do the same for the pink, mint and blue cakes, then leave to dry preferably over night.

 

When your cakes and the covered drum are dry it is time for you to assemble it.

Apply some royal icing to the centre of the cake drum and place the Pink square cake
on top making sure it is in the centre, when this dries it will hold your cakes in place.
Attach the mint cake on top of the pink one in the same way, followed by the Blue and finally the Lemon one. Make sure that the blue cake has a flat side facing forward for the front of your cake.

 

Now you are ready to finish the cake.

Fill the lace boarder mould With a mixture of 50% Sugarpaste and 50% flower paste after lightly dusting with icing sugar, trim off the excess paste and turn out onto a clean surface, you'll need about 8 pieces to go all the way around your base cake.
Carefully join the pieces together while attaching to the base of the cake using some royal icing which you can pipe out of a no 2 nozzle. Try to avoid pressing too hard so as to maintain all the beautiful lace design.

 

Remove the edible lace gently from the mould and attach to the mint cake using water applied with a brush. Place one pattern down the cake at the front and the back and the other design around the sides making sure it's level all around the bottom.

 

Using a star tube, pipe royal icing in small shells around the base of the blue hexagonal cake to finish the base neatly, now attach your dried assembled cameos to alternate sides making sure you have one facing the front.

 

Using the 50/50 paste again, roll into a sausage and press into your bead mould which you have dusted with a pearl lustre dust, this will help prevent sticking and produce beautiful shiny beads. Turn out of the mould by bending the mould back, the beads will be released. Before they start to dry attach them with some royal icing, draping down alternate faces of the hexagonal cake, one side has a cameo and the next draped beads and so on.

 

Roll out some 50/50 paste to quite thin, 3mm maximum, and cut out a couple of strips using your straight frill cutter, attach this to the base of you Lemon coloured cake the same way as the lace mould on the base Pink cake.

 

With a number two plain nozzle in a piping bag, pipe white royal icing in to the dots marked on your top tier, trying to keep them all uniform, this enhances the pattern. If you get any peaks, just dab with a damp brush, or make you icing a little looser.

 

You can use ordinary sugar paste in your bunting mould but it is a little easier with flower paste or 50/50 paste. Press the letter colour in to the mould first and remove the excess so only the letter is full, now press a different bunting colour into the mould and trim off the excess before lifting it free from the mould, continue this process until you have a mixture of letter colours and bunting colours to spell out your required wording. These are then attached to your cake with royal icing to form swags around the front of your cake. When in place pipe a line of icing across the top to finish your bunting.

 

Now all you need to do is secure your roses to the right side on top of your base cake with royal icing to complete the design.

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