Sawsen Ali is a cake decorator from the West Midlands, UK. She has been an avid baker for over a decade, and a cake decorator since May 2013. Sawsen has always had a creative side with an interest in photography and art, which she has been able to express in new ways through the medium of cake.
Sawsen believes there are few things as special, or as satisfying, as having a beautiful little cake all to yourself. These elegant mini cakes feature intricate Juliet roses, faceted jewels and shimmering leaves, adorning a pure white individual 2″ tier. All of the decor is fully edible, using no wires or supports – making them the perfect little treat for an afternoon tea.
- 6 ganache coated mini cakes (2″ wide by 2.5″ high)
- 350-450g white sugarpaste/fondant to cover
- 150g coloured gum paste in tan, green and floral pinks
- Faceted jewel moulds, or gemstone moulds of choice
- Artists palette knife or sharp knife for cutting
- 5 petal cutter
- Rose leaf cutter
- Rose petal and leaf veiners of choice
- Ball tool
- Foam pad
- Water brush pen
- Gold lustre dust
- Mixing container with a little dipping solution or extract
- Flexible smoothers, cut to size if preferred
- Rolling pin
Rest your mini cake on a non-slip surface to start and lightly brush the surface with water.
Roll and cut a 3mm thick rectangle of sugarpaste large enough to cover the circumference. Carefully wrap around the cake.
Cut away the overlap, then use a smooth to apply pressure to the sugarpaste and smooth out the surface. Lightly pressing down on the bare top of the cake can help reduce movement as you do this.
Carefully run your cutting implement along the top edge of the cake to trim away the excess.
Apply a disc of sugarpaste similarly to cover the top, gently smoothing to adhere and flatten.
Use your cutting implement to gently pare away the overlap to leave your mini cake covered.
A gathered fabric effect can also be achieved by omitting Steps 4-6 and carefully pleating and folding the overlap as shown. Cover all cakes using your preferred method or some in each type.
Dust your jewel moulds, or moulds of choice, well with cornflour. Carefully press in and flatten small balls of tan coloured gum paste to form faceted jewels of varying size and shape.
Roll out your green gum paste and cut out several rose leaves. Use the veiner to detail the leaf and thin out the edges by applying increased pressure around the leaf perimeter. Pinch the base to shape further.
Roll and cut out 12 of the 5 petal shapes in pink gum paste, and thin the petal edges using the ball tool and foam pad.
Fold the petals over to create an overlapping stack as shown, adhering near the petal base with a little water. Repeat for all cut out petal shapes.
Form a small disc of gum paste the size you would like the centre of your flower to be. Use water to arrange the folded petals vertically on this disc as shown. You may wish to cut or pinch away part of the petal stack to fit.
Repeat for all petal stacks to build up the rose centre. Allow to dry until easier to handle without crushing the shape. Repeat this process to form centres for all flowers required.
Once the centre is sufficiently dry, roll out and vein thin discs of gum paste to form the outer petals. Pressing firmly along the periphery while veining to thin the edges, without the use of the ball tool, for a faster result.
Carefully begin to layer the outer petals on the rose, adhering each with water. Carefully build up several layers of outer petals like this along the flower edge.
Be mindful of the overall shape as you go along to give the rose the appearance your desire. Choose how open or closed your roses are through how you attach these outer petals, and how tightly or loosely they wrap around the bloom.
Mix some gold lustre dust into a paint with your thinner of choice and paint over the surface of the jewels. Use a little dry and dust the leaves and blooms to add a little dimension and sparkle.
Carefully adhere your embellishments on to the mini cakes using a little leftover sugarpaste mixed with water to form a glue. Decorate your cakes as desired, cleaning up any stray gold marks with a clean, damp paintbrush.