A two tier cake entered for the Scottish Baking Awards in September 2014. The top tier (6") was toffee sponge with an apple and caramel filling. The bottom tier (10") was death by chocolate cake with a peppermint cream filling. Both tiers were covered with ivory Satinice icing and the dropped linework was piped using Royal icing with PME tube sizes 1.5, 1 and 0. The shell pipe around the base of each cake was royal icing again with PME tube No 8.
The flowers took around 25 hours to make – 4 Asiatic lilies, lily leaves, ruscus leaves, Cotoneaster berries and leaves, acorns and oak leaves. To make the gold fronds I taped some wires with white florist tape and painted it with edible gold then curled it and added an orange bead.
The stand the top tier is on was a grey candlestick that I found in IKEA – I sprayed this a textured gold using a car paint in an aerosol. I found using the candlestick upside down worked well!