This five tier stripe cake is from my new book ‘Bellissimo Wedding cakes’ due for release on 17th April 2015. Visitors to the Squires Kitchen exhibition last weekend might recognise it as I had on display in the main hall. The stripes were made using a modelling paste made from one part sugarpaste and one part sugar flower paste. I assembled the stripes on a strip of greased cellophane before attaching to the cake.