Lilac ombre wedding cake
Prep: 1 Hour
Plus chilling and firming time
- 1 x 20cm round Madeira cake
- 1 x 15cm round Madeira cake
- 6tbsp lemon curd
- 1½ quantities basic buttercream
- 25cm round cake board
- 4 cake support rods
- 1.35kg Dr. Oetker Regal Ice Ready To Roll Icing in White
- 1tbsp icing sugar, to dust while rolling out
- Dr. Oetker Gel Food Colour in Ultra Violet
- A large, fresh flower
Slice both cakes in half, horizontally. Sandwich back together with the lemon curd and half the buttercream.
Put 1tsp of the remaining buttercream on the centre of the cake board and place the 20cm cake on it. Trim the support rods to height of the cake and insert into the centre in a square. Spread the cake with a thin layer of buttercream. Place the small cake on a circle of thin card, cut to the size of the cake. Spread with buttercream. Chill both cakes for 30 mins.
Roll out 250g of the icing on a surface dusted with icing sugar. Drape over a rolling pin and lift over the small cake, smoothing to cover. Repeat with the larger cake and 600g icing. Leave to dry for 2-3 hrs. Wrap the trimmings in clingfilm
Reserve 100g of the remaining icing. Divide the rest into 3. Knead 2 drops of food colour into the first piece, 4 into the second and 6 into the third, so you get 3 different shades of lilac.
Roll out the white icing, trim, and cut into 26cm x 4cm strips. Cover these with clingfilm. Use the back of a teaspoon to thin out the top edge of each strip for a frilled effect. Attach to the cake, starting at the top, then tease into waves with your fingers. Overlap the strips slightly at the join and continue adding all the way around and down the cake.
Once the white has run out, repeat with the palest icing and moving onto the darker shades. Once the small cake is covered with frills, carefully place in the centre of the larger cake. Continue sticking frills to the larger cake.
Wrap the base of the flower in clingfilm and place on top of the cake.