Tinkerbell-inspired Florabunda Cake - from Kiwicakes test kitchen

A simple idea to jazz up the edges of your next edible image cake is to make a border of bright fondant flowers. This cake was inspired by Tinkerbell's surrounds in Fairy Hollow. A pinch of tylose in each colour will give strength for the flowers to hold their shape. Borrow all the cutters and silicone moulds you can from friends so you have a varied selection of flowers and leaves. Using veiners can give a realistic look. It doesn't matter if they are not botanically correct, the aim here is a random mixture of colours and sizes. These can be made in advance, just remember to keep pinky/purpley decorations covered from UV light (so they don't fade). A clean shoe box in the hot water cupboard works well. 

Once your cake is on its board you cover it in buttercream. Grape flavoured oil works nicely in this Tinkerbell icing. Applying it with a spatula gives it character and a rustic look. Alternatively you could use a buttercream smoother for a more precise finish. Peel your edible image and place directly onto the fresh buttercream so it adheres well. As well as selling hundreds of edible images for cakes, Kiwicakes can now print your own custom edible images in various sizes and styles to make a unique cake.

Simply arrange the flowers and leaves evenly around the edge of the edible image, placing the biggest ones in position first. The cut edge of the image should not be visible under the floral border. Cachous used in the centre of smaller flowers creates interest and gives them a lift. I find sugar tweezers easiest for applying these pearly type decorations.

Any additional flowers and leaves (even butterflies) can be enjoyed atop cupcakes. These are presented in straight-sided Tinkerbell cupcake papers that come with picks which add lovely height. A few drops of Apple flavoured oil is a fitting taste in green frosting.

Wafer paper flower using the new steam boss steamer

Here's a short little video I made today using the steam boss steamer we sell at Kiwicakes. You can either hold the steamer in your hand or leave sitting on the table as I have done. You can find the steamer here for 50.95, we also sell the wafer paper sheets for 5.95 each including patterned sheets and the wafer paper flower template

Gumpaste - Vintage fabric look flowers

I often get asked how I made the white flower shown here on the ruffle cake above (The cake features on our current facebook Kiwicakes page cover.) It's very quick and simple to make.

You can take any three sizes from the FMM 5 petal rose cutters (there's 6 sizes in total to choose from) and a little gumpaste.

Roll your gumpaste out thinly, place on to fondant shaping foam, or foam pad  and using an XL ball tool gently rub around the edges to slightly ruffle.

Transfer to thicker foam and press down in centre to cup.

Transfer to flower forming cups (dust the cups with cornflour so they won't stick). allow a few hours for each layer to dry, before adhering the layers together using edible glue.

The 3 layer flower on my cake had a simple pink fondant button glued in the centre, however you can create any decorative centre you wish. My last photo (above), shows how more than 3 layers of petals can be used, to create a more full looking flower. The flower can be adhered to the side of the cake using royal icing or melted chocolate. It's reasonable heavy, so you need something substantial to glue it on with. Have fun!

Tutorial Tuesday - Lavender flower spray

Tutorial Tuesday is all about lavender today, with Lisa from The Whole Cake & Caboodle. This pretty flower makes a lovely addition to any garden or floral themed cake and is quick & easy to make.

Roll a ball of fondant or gumpaste about the size of a large marble. If using plain fondant with no stiffener it can be done but will be very soft and difficult to handle

Make a long skinny sausage shape

Using #18 or 20 wire for thickness screw the sausage onto the wire all the way through. If you push it on you will cause it to change shape screw & twist as you push the wire in at least two thirds if not all the way. The thickness of the wire is only to simulate the stem, you can use thinner.

Using a small pair of scissors (embroidery or other) cut two notches in the top of the sausage like a cross

like so

the notches should only go a small way down - like above

Using the scissors cut notches starting near the top, randomly, don’t line the cuts up with the top layer

Working down the sausage 

This is the approx angle you should be holding your scissors 

Right to the end. You can now use the lavender if you want as they are

OR you can dust it for added depth. I used a mix of 2/3 rainbow dust plum, and 1/3 rainbow dust simple bright navy. Then as I didn't like the darkness I added a little cornflour/cornstarch to soften the colour. If you have mixed a 1/2 tsp approx of dust then add about the same again of cornflour/starch. Play with the mix to get a tone you are happy with. Using a soft paintbrush brush liberally using a plain piece of copy paper underneath. Any excess can then be funnelled back into a spare jar for another time

You can see the difference here. The top four have been dusted and the bottom three haven't. Again you can now use the lavender as they are

OR you can add a small flower spire from the top. Using a calyx cutter of around 1 - 1.5 cm in size cut a shape from thinly rolled icing.

Cut three petals from the calyx like so (the rest isn't needed)

Squish/roll the petals into each other to look like so

Poke a hole in the top of the lavender in the centre of the cut cross 

Use a touch of glue or water in the hole and then using a tool or toothpick poke the petals into the top. It doesn’t have to be even or overly symmetrical

Use as needed on a cake or as a display

My favourite rose maker EVER is coming to Kiwicakes

Lisa Templeton is my favourite ever icing rose maker. I mean just look at the photos. I still look at them and think "that can't be real?"

I'm super excited to announce Lisa is coming to Kiwicakes to teach these wonderful roses Tuesday March 11th 2014 12 noon-5pm. Spaces are strictly limited and will be filled on a first come first paid basis. Cost for the 5 hour class is $100 per person.

Look how huge they are (there is a hand in some of the photos) Lisa tells me she'll bring a variety of dusts with her, so we can colour the roses any colour we wish.

For those of you that don't know Lisa, she owns and runs Denheath Desserts with her husband Donald. World famous for their custard squares. Lisa will be bringing afternoon tea for us all from Denheath, so we can keep our stamina up for this 5 hour rose making class. If you want to join us. Book online at www.bookwhen.com/kiwicakes

Kiwicakes partners with Hamilworth UK

Kiwicakes is proud to announce an exclusive sole distribution agency for NZ with Hamilworth of the UK. Hamilworth supplies quality floral wires, tapes & stamens in a wide variety of colours.

In securing the NZ distribution we have brought in over 100kg of floral wire - this economy of scale means we've been able to reduce the price on metallic floral wire by 25% and regular wire starting at $5 pack

The metallic colour and range of gauges has been extended. We also now have red & black paper coloured wire. Green is now offered in two shades, the regular darker green we're all used to and a lovely fresh spring green.

Our floral tape is a great price at $4 per roll and comes in 12 colours.

Wholesale prices apply to businesses, licensed bakeries and teaching institutions. Please enquire about wholesale ordering details.