search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
alternating between the two and stirring until just combined. Add 2-3 drops of colouring and mix well.


5. Divide the mixture equally between the lined tins and bake for 40-50 minutes, or until well risen and a skewer inserted in the middle comes out clean. Cool in the tins for 5 minutes then turn out onto a cooling rack and allow to cool completely.


6. Attach the centre rod of the cake kit to the base plate.


7. Sandwich the cooled cakes together using most of the Prosecco frosting, lower them down onto the rod then use the remaining frosting to spread a thin layer over the whole cake.


8. Roll out the icing and place over the cake and base plate. Smooth out and trim off any excess.


9. Connect the second rod to the centre rod and top off with the corner piece.


10. Melt the Candy Melts according to the pack instructions and stir in the vegetable oil. Thickly coat the rods with the melted Candy Melts then build up the pearl cascade from the bottom upwards, working quickly and using the melted mixture to hold the pearls in place.


11. To create the drips around the cake, trickle teaspoonfuls of the melted Candy Melts down the sides, adding pearls to each drip before the mixture sets.


12. Cover the top of the cake with the remaining Candy Melts mixture and scatter pearls all over the surface.


13. Arrange Gummies on top of the pearls and around the base of the cake, applying a little of either the edible silk powder or edible glitter to each one as you work.


14. To fi nish, place a small bottle on top of the rod and attach ribbon around the base plate.


Tip: To make your own edible pearls, mix some edible silk


powder or edible glitter into a little of the icing and roll into small balls, taking care not to over-handle the icing.


Cake Decorating Edible Glitter Dust Pump - Gold 10g Ref 71066 £5.29


BUY ONLINE AT


lakeland.co.uk 68 stores nationwide Or order on 015394 88100 FREE DELIVERY When you spend £39.99


Renshaw 500g Celebration Colour Icing Ref 72260 £2.49


Anti-Gravity Pour- ing Cake Kit Ref 71023 £9.99


Get the kit...


Prosecco Flavour Frosting, alcohol free, 350g tub Ref 71867 £2.49


Prosecco Gummies Jar 250g Ref 60873 £6.49


Cake Decorating Edible Silk Powder - 5g Metallic Light Gold Ref 16095 £2.69


FOODLOVERMAGAZINE.COM | 23


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68