Decorating of Cakes

Iced Butterfly Cake

Ingredients :

- Vanilla sponge cake

- 100 grams royal icing

- 400 grams fondant icing

- purple edible glitter gel

- edible copper shimmer dust

- edible icing pen

Cover a four inch sponge in purple fondant and allow it to harden. Using an icing pen, draw a butterfly design on a piece of baking parchment.

Gently place the parchment onto the cake and using a scribing needle, mark a series of small holes along the pattern.

Remove the parchment and pipe royal icing along the dotted lines and allow to set.

Using a soft small brush, gently apply the shimmer dust inside the piped butterflies.

Then carefully pipe on the glitter gel.

Using a scriber needle pull the gel out to the corners to match the butterfly design. To finish the cake, secure a ribbon around the base of the cake using adhesive tape.