An opulent glow created with just the right combination of bronze and gold, makes this cake a gorgeous gift for someone who appreciates the finer things in life. It is simplicity itself to create but makes a sublime statement, almost appearing to shine on its own.
1. In advance, pre-pipe around 30 to 35 small roses (see Piping Flowers) using untinted buttercream, and freeze them. If you want the roses to look lighter, you can tint the buttercream white using Sugarflair Super White powder.
2. Carve your cake referring to the Toile de Jouy cake for instructions on how to prepare the octagonal shape. Crumb coat, then cover the cake with a smooth coat of plain buttercream (see Buttercream Basics). Use the cocktail stick (toothpick) to divide the cake into sections, making the lines slightly wavy rather than straight.
3. Choose the sections where you want the textured airbrushing to go. Begin with these by applying a thin layer of dark yellow buttercream. Use the tip of a narrow round-tip palette knife and sweep in a round motion in both clockwise and counter-clockwise directions.
4. Use edible gold airbrush paint and spray over the textured section until it is evenly coated. Do not bring the spray gun too close to the surface or the colours may pool or drip.
5. Choose the sections you want to cover with edible gold leaf. If the surface of the cake is still fresh, the gold leaf will easily adhere to the surface. If not, brush the surface with a thin layer of piping gel. Cut the gold leaf according to each section’s shape then pull back one side of the backing paper and stick the gold leaf to the surface.
6. As the gold leaf sticks to the surface, gently slide your hand away and pull the rest of the backing paper out. You can use the backing paper to rub the gold leaf gently to help it to stick more, instead of using your fingers as it will easily stick to them.
7. Choose the sections you want to paint with metallic colours. Use the edible bronze paint to apply the first layer of colour. Let it dry slightly for about 10 to 15 minutes then paint over with edible gold paint and lightly blend the two colours together.
8. The remaining sections will be filled with gold sugar sprinkles (non-pareils). Apply a thin layer of piping gel on the surface using a paint brush.
9. Use your fingers to sprinkle the gold sugar sprinkles on the sections you need to fill. You can also use a cocktail stick or a dry paint brush to spread out the tiny balls.
10 Prepare the gold wafer paper leaves by painting both sides with bronze paint first then smear it with gold (see the techniques section for information on using wafer paper). Let it dry completely.
11. Cut small leaf shapes from the dried gold wafer paper using a pair of scissors.
12. Place the frozen roses all around the bottom of the cake. Pipe small blobs of buttercream behind each one so it sticks and is slightly angled.
13. Insert the cut-out wafer paper leaves in between the roses.
