|This is the cake before the final sparkle sugar|
Step two - wash the kitchen-aid.
Step three - prepare the cake. Bake and let cool.
Step four - wash the kitchen-aid.
Step five - prepare the buttercream and set aside.
Step six - wash the kitchen-aid.
Step seven - Color gumpaste and make the pistol for the lilies, brush with gumpaste glue and roll in sugar. Set aside.
|close up of the lilies.|
Step eight - Roll and cut gumpaste for the lily body. Form over a cone. Set aside to dry.
Step nine - insert pistol into the lily body, using a little gumpaste glue at the base.
Step ten - tint, roll and cut gumpaste for the sepal, attaching to the flower with a touch of gumpaste glue.
Step eleven - accent brush the flowers with green shimmer dust.
Step twelve - trim and fill the cake layers.
Step thirteen - crumb coat with buttercream and smooth, smooth, smooth.
Step fourteen - roll out the fondant to 1/16" thickness, transfer to the cake.
Step fifteen - ease the fondant down and around the cake, avoiding creating any creases or puckers at the base. Trim excess.
Step sixteen - pipe some buttercream for a border and add some leaves on top for the lilies to set in.
Step seventeen - arrange the dried lilies on the top.
Step eighteen - add some more sparkle sugar for punch.
What I learned:
I found that trimming the sides of the cake is very important for a smooth look. Next time I'm going to use the electric knife. I did not achieve the sheer verticallity I wanted for the sides. I also think the fondant drew up as it dried, so I will trim less off the bottom in the future. Calla Lilies are a great flower to start with, they made me feel almost competent. Everything is better with sparkle sugar.
Oh, I filled the cake with raspberry fruit spread.