I've always wanted to attend one of Peggy Porschen's sugar flower classes, but for me, for various reasons, this wasn't practical, so, when I saw Peggy's latest book, Cakes in Bloom, I was beyond excited and pre-ordered it as soon as I could. And, as you may have noticed, things have been somewhat quiet around here since it arrived on or about 22 May 2014. The Cakes in Bloom book is full of the most stunning floral cakes complete with instructions on how to make them.
One of the best things about Peggy's books is that she includes full details, including the brands, of the cutters, veiners and colours that she used, so that you can get as close to her look as possible.
To see more about the stages of making this cake, keep reading!
This cake required the following sugar flowers
One wired full blown rose (not shown here)
Three rose buds in different stages of opening cut, made, dusted and steamed
20 hydrangeas cut, veined, wired, dusted and steamed
40 tiny white stephanotis, cut shaped and dusted with white for extra brightness
When I first started making sugar flowers I though that it would be the making of the flowers that would be the difficult part. Whilst making sugar flowers, can be tricky even these ones here that are relatively simple, it turns out that that is not the hard part. The hard part is in fact arranging the sugar flowers on a cake.
Faced with a cake and a good few handfuls of roses, hydrangeas and stephanotis is rather daunting. Where to start? I followed Peggy's instructions and start by arranging my flowers and leaves into sub-assemblies.
Groups of three hydrangeas
I took my sub-assemblies and started at the middle of the cake working my way outwards to arrange the flowers and I think that I just about got away with it. If I was making the cake again, I might try arranging all the flowers into one bouquet, before adding it to the cake, which is the way Peggy did hers and see how that works out.