How to Make a Floral Garden Cake
If you’re a more experienced cake baker looking for a beautiful but challenging bake for Easter, this floral garden cake is your next project! Featuring a stunning array of sugarpaste flowers and a sweet little spring bee, it is sure to impress.
Suitable for : Advanced
Time to make : Four to five hours, plus drying time
- 6” round cake
- Renshaw icing in pastel green, white, pastel pink, pastel yellow, lilac, duck egg blue, Lincoln green, black and yellow
- Gum tragacanth
- Wilton 6 pc LEAF double cut outs icing cutter set
- Carnation Cutter 3 pcs
- Wilton Sweet Pea Cutter Set
- PME Daisy Marguerite Plunger Cutter Set
- Leaf veining tool & ball tool
- Foam pad
- Oreo or similar chocolate biscuits x 8
- Wilton food colours in leaf green, Kelly green and yellow
- Fine, long bristled paintbrush
- Ready-made flower and carrot decorations
- 1 tbsp. royal icing in piping bag with end snipped off
- 1 length of florist wire 22 or 24 gauge
- Cover your cake with the pastel green icing. Use a cake smoother/polisher to ensure a smooth, professional finish. Take the green and yellow food colours and a small pot of clear alcohol (such as vodka).
Top Tip! . . .If you don’t want to use alcohol then you can use a colourless extract such as lemon or almond extract.
- Dip the paintbrush in the food colour and then into the vodka and mix into a ‘paint’ on a plate. You should be able to make 3 or 4 different shades of green by mixing up the colours. Paint small upwards strokes around the bottom of the cake to resemble stalks of grass.
Top Tip! . . “Vary the shades of green, and use some small brush strokes and some larger to make the grass look realistic and give it depth.
- To make the fence panels, take 200g white icing and knead in ½ teaspoon of gum tragacanth. This will give the icing strength and help it to harden quicker.
- Roll out the icing to a thickness of approximately 3mm. Use a pizza wheel to cut out strips approximately 2cm wide. Measure the height of your cake and trim the strips to various lengths to fit your cake.
Top Tip! . . .The fence panels do not need to be exactly the same length or even straight – this gives them a bit more character!
- Use a leaf veining tool so score the fence panels to resemble wood grain – alternatively, you can use a blunt knife. Leave the fence panels to dry on a flat surface overnight.
- Attach the fence panels to the sides of the cake with a little royal icing.
- Add some tiny little ready-made flowers peeping between the cracks in the fence.
- Crush up the chocolate biscuits in a bowl with the end of a rolling pin until they resemble fine crumbs with some larger lumps. Arrange this ‘soil’ around the base of the cake and add some carrot decorations.
For all flowers and leaves, mix a little gum tragacanth into the icing before you use it. Leave all flowers to dry overnight before using to decorate cake.
Roll out the Lincoln green icing and use the leaf cutters to cut out various sized leaves. Use the leaf veining tool (or a knife) to score in the veins. Put the leaves on a flat surface to dry but don’t lay them flat – curl them in different ways to give them movement.
- Sweet Pea:
Roll out lilac icing 2mm thick and cut out the 2 petal shapes using the sweet pea cutter set. Roll a long, thin teardrop shaped cone and arch the pointed end back slightly – this will be the inside of the flower.
- Put the 2 petals on a foam pad and use the ball tool to thin and ruffle the outside edges of the petals.
- Wrap the smaller petal around the base of the teardrop shape and use a little water to stick it in place.
- Brush the bottom of the larger petal (with the 3 dips) with a little water and wrap this around the back of the flower.
Roll out the pastel yellow icing 2mm thick. Cut out 2 flowers with the smallest cutter and 2 with the medium cutter. Roll a toothpick along the outside of every flower to thin and ruffle the edges.
- Use a little water to stick the centre of one medium flower on top of the other. Take the 2 smaller flowers and loosely fold each in half and half again and then stick these to the top of the flower.
Roll 8 equal sized balls of pink icing. Squash each ball into a petal shape and use your finger and thumb to thin all around the outside edge leaving the base of each petal thicker.
- To start off the rose, roll the first petal into a coil, leaving the thicker edge at the base.
- The next petal should be wrapped around, hiding the join of the coiled petal.
- The next and each subsequent petal can be wrapped around, hiding the join every time until all the petals are added.
- Gently use your fingertip to curl the petals back slightly.
- Bumble Bee:
To make the bee, take the yellow and black icing and roll 2 short, fat sausage shapes of equal size. Cut the yellow into 3 and the black into 4. Discard the 2 black rounded ends and sandwich the 2 remaining black discs between the 3 yellow pieces to make the stripy bee.
- Draw the face on with edible black pen.
- Take a piece of green florist wire and wrap the middle around a thin tool or paintbrush to make a coil, leaving one long end straight. Trim off any excess wire and bend the tip – insert this into the underneath of the bee, using a little royal icing to glue it in place.
- Cut some tiny wings from white paper or edible wafer paper and attach to the bee’s back with royal icing.
- Arrange the flowers on the top of your cake and stick in position with royal icing. I have used a combination of handmade flowers, ready-made flowers and flowers simply made with plunger cutters. Arrange the leaves in amongst the flowers and finish with the bee hovering above.