Source:
2001 Yearbook
Tools:
Ingredients:
Makes: Cake serves 21.
instructions
*Brand confectionery coating.
At least 4 days in advance, make 2 recipes of candy clay.
After clay has rested for an hour, blot any oily residue with paper towel. Let
set at room temperature for 3 hours and then place in sealed plastic bag overnight.
The next day, knead clay until smooth, then roll out on work surface dusted with
confectioners' sugar. Roll clay thin and use perimeter cutter to cut 25 circles.
Press top half edge of circle with finger to soften and thin edge. Shape into
petal by pinching bottom to taper end. Dust ball pan with cornstarch and set petals
in pan to dry.
For center area of flower, lay 3 petals together, overlapping ends
(couple will stand inside). Shape and let dry.
Make 6 full-bloom (7-petal) candy clay roses and 12 medium-bloom (5-petal) candy
clay roses. Let dry on board covered with waxed paper.
Make 9 candy leaves by painting backs of washed lemon leaves with melted green
Candy Melts®. Set leaves into Ball Pan and freeze 5 minutes until set. Peel
leaf from candy. Make extras to allow for breakage and set aside.
Ice 1-layer cakes smooth and prepare for stacked construction. Pipe tip 2 cornelli
lace on 12 in. tier. Pipe tip 5 bead bottom borders on both cakes. Attach petals
and leaves to cake top with icing. Attach roses to cake base with icing. Position
ornament.