Jessica MV, owner of Floral Cakes by Jessica MV, creates gorgeous modern texturised wedding cakes. Her bright colours and sugar flower work give her cakes a distinctive style, and here she shows you how to create this vintage Parisian cake.
BOTTOM TIER: Cut thinly rolled out gum paste in to strips of 6cm wide and texturise each one using a silk veining tool.
Gather it at one side into a dress-like ruffled piece and attach one by one on the cake with water.
Let them dry then paint them with pink petal dust diluted in lemon extract.
Cut thinly rolled out gum paste into long strips 3cm wide and frill both sides of each strip with a rolling pin or ball tool.
Gather them into frilly ruffles and apply them in double layers on a line on the top edge of the tier with water. Let them dry.
Highlight the edges of all ruffles with rose gold highlighter diluted in lemon extract.
MID TIER: Cut rolled out fondant into a vintage decorative panel using a template of your choice. Apply an edible printed picture of flowers (or any image you love) to the panel with piping gel and apply the final panel at the centre of the tier.
Press a piece of fondant into the FPC Curlicues silicone mould, trim the backs and attach them at the four corners of the tier, two together to create heart shapes. Once dry, paint them with rose gold highlighter.
FABRIC EFFECT ROSETTE: Cut thinly rolled out gum paste into 2 circles, one 13cm and one 14cm in diameter. Vein them with a silk veining tool.
Frill the edges with a small rolling pin.
Gather at the centre point of each circle to create a ruffled rosette.
Attach the two pieces with the smaller layer above. Put pieces of aluminium foil between two layers to create dimensions for the rosette and let them rest on a large forming cup.
Use gum paste and the Sugar Art Studio's Brunia Berries silicone mould to create the berries and dust with silver foliage lustre dust.
Attach isomalt gemstones in a circle at the centre of the rosette using piping gel. Insert the branch of silver Brunia Berries through the very centre of the rosette.
Once dry, dust the flowers. Apply a thin layer of piping gel to the edges of the rosette, on the berries and on the gems, then apply the glitter of your choice.
TOP TIER: Cut rolled out fondant into a square panel and emboss the four edges with a stamper of your choice. Paint the embossed area with toffee or gold lustre dust.
Cut a plaque out of a printed Paris themed edible picture using a template.
Cut out other favourite images within the theme and an oval shaped fondant panel. Apply the images in your inspired order with piping gel.
Apply the decorated panel on the top tier. Paint the edges of the plaque with dark chocolate petal dust and dark chocolate dust diluted in lemon extract in random dots inside the oval panel, and rose gold highlighter on the edges of the oval panel.