I made these for Emma's birthday.
They charge a fortune for these in specialty shops but really they are simple.
Simple butter cake cup cakes (these are baked in Robert Gordon pink spotted patty cases)
The icing is a really basic butter icing (mix different colours up from the one batch in separate bowls and seriously, only add the colour one drop at a time)
But do you want to know what the real secret is......
a couple of tabs of liquid glucose to make it lovely and flexible.
I'll tell you another secret....
the 2-tier cake plate is a 30cm plate on the bottom (this one is Foglia by Villeroy & Boch) with an old pink glass champagne saucer glass turned upside down and then a 20cm entree plate for the top ( I used a vintage pink Johnson Bros of Australia plate). If you are worried about stability, a little bit of icing will secure them.
Thank you for those great ideas!
ReplyDeleteGorgeous!!!
ReplyDeleteI didn't know about the liquid glucose. Thanks.
ReplyDeleteThey look delightful!
ReplyDeleteThanks for the tip about the glucose.
I like to colour my butter icing with a little blackberry or blueberry juice.
Grrr. Blogger comments are stuffing me round! If this gets through - thanks for the tips is all I was wanting to say.
ReplyDeletejust gorgeous!
ReplyDeleteoh wow Tanya these are absolutely gorgeous!!!! yum yum yum
ReplyDelete