With having such a crazy week planning and baking for Lily’s 5th birthday party, I realised at the last minute that I didn’t have a cake for her actual birthday, which was 2 days before the party. Arghh!!!!
I happened to have a small 6″ cake in the freezer and made another 6″ cake so that I could have a 3 layered cake to decorate. Another request on the facebook page was to show a cake decorated in buttercream instead of fondant, so I used this ‘shabby chic’ design that has been around the internet- something that you could make for any occasion and that honestly, only takes about 5 mins to decorate, and another 5 mins for the flower.
Cut out 3 circles (I used my largest circle, then skipped one and used the next, then skipped on and used the next), and roll up a ball of fondant.
Next, with the cake, separate into 3 layers and fill with any filling (I’ve used my Italian Meringue Buttercream), and then do a rough coat (called a crumb coat) and refrigerate for 10mins. I also refrigerate after layering my cake so that the layers don’t squish down once you start icing.
Ice your cake thickly and then using a scraper, or a ’90 degree ruler thing’ (no idea what the proper name of this is!! But I bought it from a local hardware shop for about $6), scrape around the cake so you end up with a smooth finish.
Smooth off the top and then using your spatula, hold against your cake whilst spinning the turntable – this will make a line at the top of the cake. Once you get back to the start, lower the spatula and make another line… and then repeat.
Refrigerate and then all you have to do to decorate is to push in the flower (easy when it is attached to a toothpick)