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Seasonal cakes

Cake ideas and recipes from Little Venice Cake Company.

Seasonal Cakes – Little Venice Lace

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Little Venice Lace

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I designed this cake with London’s Dorchester Hotel as the inspiration. The vintage hand-piped lace and pearl design is brushed with a pearlised lustre for a very special formal occasion such as an intimate wedding, wedding anniversary, engagement or civil partnership.

You wil need:

20cm square cake

600g marzipan

750g ivory sugar paste

greaseproof paper

scribe

piping bag

no. 2 nozzles

white royal icing

60cm ivory ribbon 9mm wide

topaz lustre

dipping alcohol

fine paintbrush

hand-moulded ivory roses and 8 rose leaves to decorate

Method: Cut out a 15cm heart from the square cake. Following the techniques on pages 140 and 142 of my new book ‘Fantastic Party Cakes’ published by Jacqui Small. Cover the heart with marzipan and sugar paste. Trace the lace design (page 154) on to a piece of tracing or greaseproof paper and position around the cake, ensuring the centre of one repeat is lined up with the point of the heart. Scribe the design on to the cake.

Fill a piping bag with a no. 2 nozzle and white royal icing. Fix a length of ribbon around the base of the cake with a little royal icing, then pressure pipe the design around the sides of the cake as shown. Allow to set for at least 4 hours. Suspend a small amount (1⁄2 tsp) topaz lustre in dipping alcohol.

Using a fine paintbrush, paint the lustre on to the entire design as shown. Dress the cake with lustred hand-moulded roses (page 36) and green rose leaves or a small corsage of fresh flowers tied with organza ribbon.

*** For cakes to suit your colour scheme, click here.

*** For favourite Monsoon wedding cakes, click here.

*** For money saving tips for your cake, click here.

*** For seasonal wedding menus, click here.

Check out the stunning cake feature in our new Sept/Oct issue, page 109!

Seasonal Cakes – Champagne Primroses

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Champagne primroses

This fresh design combines spring sugar primroses with delicately hand-piped champagne pearls.

You will need:

5cm round cakes

yellow petal paste – allow 20g per cake (3 primroses)

2.5cm primrose cutter

pale green dust

dipping alcohol

fine paintbrush

marzipan – allow 60g per cake

white sugar paste – allow 75g per cake

yellow ribbon 9mm wide – allow 15cm per cake

white royal icing

piping bag

no. 1.5 nozzle

Method: To make the primroses, mould a marble-sized ball of yellow petal paste into a ‘Mexican hat’ – pinching and slightly hollowing the end as shown. Place the ‘hat’ face down and fit the primrose cutter over the back and press down firmly and evenly on both sides of the cutter. Remove the excess paste. Pinch each petal carefully to thin the petals further. Dissolve a little green dust in dipping alcohol and with a fine paintbrush paint the centre of the primrose as shown.

Repeat for 3 primroses per cake and leave to dry and firm. Cover each 5cm round cake with marzipan and sugar paste as shown in the techniques, pages 141 and 143 of my new book ‘Fantastic Party Cakes’ published by Jacqui Small. Fix a length of yellow ribbon around the base of each cake with a little royal icing. Fill a piping bag with no. 1.5 nozzle and white royal icing. Pipe a cascade of pearls on to the cake at random intervals as shown. Fix the primroses on top with a dab of royal icing.

Tip: For more variation make a variety of flowers and change the ribbons to complement. Check out the stunning cake feature in our new Sept/Oct issue, page 109!

Seasonal Cakes – Chocolate Cups

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Chocolate cups

These chocolate cups are perfect served as individual puddings for a dinner party or summer occasion. Each cup is surrounded with a chocolate collar and filled with fresh berries.

You will need:

5cm round cakes

white chocolate plastique – allow 125g per cake plus 75g for the collars

icing sugar, for dusting

small rolling pin

pastry brush

brandy or cooled boiled water
cream grosgrain ribbon 15mm wide – allow 20cm per cake

small quantity royal icing

seasonal berries – raspberries, redcurrants, strawberries – allow 40g per cake

Method: Cover each cake with an initial covering of white chocolate plastique, as shown in techniques page 149. Lightly dust a clean work surface with icing sugar. Roll out a 75g piece of white chocolate plastique to a rectangle measuring approximately 20 x 2.5cm. Trim the base edge with a sharp knife and feather the top edge using a small non-stick rolling pin.

Brush around the side of the cakes with brandy or cooled boiled water and wrap the collar around as shown. Use a sharp knife to trim the chocolate plastique so the two edges join.

Fix a length of cream grosgrain ribbon around the base of the cake with royal icing or melted chocolate and fill the cup with seasonal berries.

Tip: Substitute dark chocolate for the white chocolate or have a combination of the two for a larger social gathering. Check out the stunning cake feature in our new Sept/Oct issue, page 109!

Seasonal Cakes – Fondant Red Roses

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Fondant red roses

These fondant cakes look very effective en masse. They have a sugar-moulded red rose in the centre of each cake framed by three hand piped green leaves.

You will need:

5cm round cakes red sugar paste – allow 25g per rose

marzipan – allow 60g per cake

fondant icing – allow 75g per cake

6cm silver cup cake cases

ribbon or elastic bands to hold the cases in position

royal icing for the leaves

green edible food colour

piping bag

Method: Use the red sugar paste to make the sugar moulded roses (see page 36) but make a centre and 4 more petals. Cover the 5cm round cakes with marzipan and fondant icing as shown in the techniques, pages 141 and 144. Place each fondant covered cup cake in a silver case and hold in position with a tied length of plain ribbon or an elastic band until set.

Colour the royal icing with green food colouring. Fill a piping bag with the green royal icing and snip the end diagonally in both directions to form a ‘V’ as shown. Holding the piping bag at the centre of the cup cake, pressure pipe leaves tapering out towards the edge of the cake. Carefully position a sugar-moulded red rose into the centre and allow to set. Remove the ribbon or elastic band prior to serving.

Check out the stunning cake feature in our new Sept/Oct issue, page 109!

Seasonal Cakes – White Chocolate Pearls

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White chocolate pearls

These white-chocolate covered decorated cakes are charmingly chic for a wedding buffet. They look good presented on a large cake stand and served, one per guest, for dessert. They also make perfect take-home wedding favours presented in clear plastic boxes.

You will need:

5cm square cakes white chocolate plastique – allow 165g per cake for 2 coats and a fan

icing sugar, for dusting

small rolling pin

piping bag

tempered white chocolate for the pearls

cream grosgrain ribbon 15mm wide – allow 20cm per cake

Method: Lightly knead the white chocolate plastique on a work surface dusted with icing sugar. Roll out a 6cm square very thinly and gently mould it into a fan shape as shown; pinch the base and trim it with a sharp knife. Make one for each cake (the picture on the right shows two fans on the cake).Cover each 5cm square cake with an initial covering of white chocolate plastique followed by a top coat as shown in the techniques on page 149.

Fill a piping bag with a small amount of cooled tempered white chocolate. Snip the end of the piping bag. Fix a length of cream grosgrain ribbon around the base of each cake and pipe random ‘pearls’ over the top and sides. Fix the fans into position on the top of each cake.

Check out the stunning cake feature in our new Sept/Oct issue, page 109!

Seasonal Cakes – Metallic Painted Irises

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Metallic painted irises

Metallic lustres paint well on to smooth, dark chocolate. The effect is quite Art Nouveau and here I have painted a collection of iris flowers and butterflies using copper, dark bronze and gold lustres.

You will need:

7.5cm and 10cm square cakes cut from 1 x 20cm square cake

600g white chocolate plastique

850g dark chocolate plastique covering

15cm square cake board

1 metre dark brown grosgrain ribbon 15mm wide

greaseproof paper

scribe

bronze, copper and gold metallic lustres

dipping alcohol

Method: Following the technique on page 149, cover the 7.5cm and 10cm square cakes with an initial coat of white chocolate plastique with a top coat of dark chocolate plastique covering, and stack offset on a 15cm square cake board lined with dark chocolate plastique. Fix a length of grosgrain ribbon around each cake and the base board.

Trace the flower and butterfly designs from page 156 on to greaseproof or tracing paper. Use a scribe to transfer the design on to the cake, decorating the sides and the top of the cake. Suspend the separate coloured metallic lustres in dipping alcohol and paint the iris design and butterflies. Build up the layers to create depth of colour.

Tip: This technique would also work well on individual chocolate-covered cakes.

Check out the stunning cake feature in our new Sept/Oct issue, page 109!

Seasonal Cakes – Christmas Canape Collection

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Christmas canapé collection

Hand decorated with seasonal designs and brushed with gold. You will need:

5cm square cakes

white chocolate plastique – allow 70g per cake

dark chocolate plastique – allow 85g per cake

petal paste coloured with old gold – allow 5g for 3 holly leaves for 1 cake

small rolling pin

small holly veiner/plunger-cutter (2cm)

new kitchen sponge

1 quantity royal icing

old gold edible food colour

gold ribbon 15mm wide – allow 20cm per cake

greaseproof paper

scribe

piping bag

no. 1.5 nozzle

gold lustre

dipping alcohol

fine paintbrush

Method: Cover each 5cm square cake with an initial covering of white chocolate plastique followed by a top coat of dark chocolate plastique as shown in the techniques on page 149. Roll out the coloured petal paste (page 141) very finely and vein and cut out holly leaves. Allow to dry on a soft sponge to create interesting shapes.

Colour the royal icing with old gold colouring. Fix a length of gold ribbon around the base of each cake with a little royal icing. Trace the snowflake design on page 154 on to greaseproof paper and scribe the design through on to the top of one cake. Repeat with one third the total number of cakes.

Fill a piping bag with a no. 1.5 nozzle and old gold royal icing. Hand pipe the snowflake design following the template. Hand pipe random Christmas trees on the sides of another third of the cakes as shown. Place 3 holly leaves on top of each of the remaining cakes and hand pipe berries in the centre.

Suspend a small amount of gold lustre in dipping alcohol in a small bowl. Brush the gold lustre liquid carefully over the designs ensuring the holly leaves are well covered and painting in stars at the top of some of the Christmas trees. Present on a gold plate or Christmas platter or in clear boxes tied with gold ribbon.

Check out the stunning cake feature in our new Sept/Oct issue, page 109!

Seasonal Cakes – Marbled Chocolate Truffles

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Marbled chocolate truffles

Use a combination of cake flavours such as banana butterscotch, chocolate almond or chocca mocca pecan with marbled chocolates for a special canapé party.

You will need:

4cm round cakes

chocolate scrolls and fans decoration

white chocolate plastique (first coat) – allow 40g per cake

white, milk or dark chocolate (top coat) – allow 60g per cake

fork

Method:

Make the chocolate decorations following the technique on page 147. Cover the 4cm round cakes with an initial coat of white chocolate plastique as shown in the techniques on page 149.

In 3 separate bowls, temper white, milk and dark chocolate. Set the cakes on a wire rack with a sheet of non-stick greaseproof paper underneath. Using a large metal spoon or small ladle, spoon tempered chocolate over the cakes until fully covered as shown. Gently tap the rack to settle the chocolate.

Before the chocolate sets, dip a fork in a contrasting chocolate and marble over the cake creating interesting swirls as shown. Once the chocolate begins to set, decorate the top of each truffle with a chocolate decoration. Allow the cakes to set before using a palette knife to transfer the cakes to a serving plate.

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Check out the stunning cake feature in our new Sept/Oct issue, page 109!