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A cake covered in white icing and decorated with pink and lilac flowers Tried & Tested

Blooming lovely celebration cake

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4 stars based on 3 ratings

This simple but chic celebration cake can be personalised with their name, age or special message.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:20
  • Skill level:medium

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Ingredients

  • 1 1 Madeira cake
  • 3tbsp 3tbsp Apricot jam
  • Icing sugar (we like Silver Spoon)
  • 750g 26½ oz Marzipan
  • 2tbsp 2tbsp Water boiled
  • 1kg 2¼ lb Sugar paste icing
  • Food colouring pink and lilac

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the cake on the cake board, and brush all over with apricot jam.

    Ingredients for this step

    • 1 1 Madeira cake
    • 3tbsp 3tbsp Apricot jam
  2. Classic mode Step 2

    Dust the work surface with a little icing sugar and roll out the marzipan until it a circle large enough to generously cover the top and sides.

    Ingredients for this step

    • Icing sugar (we like Silver Spoon)
    • 750g 26½ oz Marzipan
  3. Classic mode Step 3

    Lift and support the marzipan with the rolling pin, then drape it over the cake. Using the palm of your hands, smooth the icing on the top and sides, easing out any pleats of marzipan. Trim the edges.

  4. Classic mode Step 4

    Brush the surface of the marzipan with a pastry brush dipped in a tiny bit of boiled water, gin or vodka- this allows the icing to stick, without making the marzipan wet.

    Ingredients for this step

    • 2tbsp 2tbsp Water boiled
  5. Classic mode Step 5

    Dust the work surface with a little icing sugar and roll out three quarters of the icing until it is a circle large enough to generously cover the top and sides of the cake.

    Ingredients for this step

    • 1kg 2¼ lb Sugar paste icing
  6. Classic mode Step 6

    Lift and support the icing with the rolling pin, then drape it over the cake. Using the palm of your hands, smooth the icing on the top and sides, easing out any pleats of icing. Trim the edges. If possible use an icing smoother to flatten the sides and top to give a really smooth finish.

  7. Classic mode Step 7

    Roll the sugar paste trimmings and colour the sugar paste with your chosen colours. Dust the work surface with icing sugar and roll out one colour at a time.

    Ingredients for this step

    • Food colouring pink and lilac
  8. Classic mode Step 8

    Cut out the flowers and place them on the cake, brushing underneath each one with a damp paint brush. Layer the flowers and add a couple of butterflies too. If liked, fold the butterfly wings up and leave to dry on cling film so they keep their shape.

  9. Classic mode Step 9

    Decorate the edge of the cake and board with tiny blossoms. Keep sugar paste covered when not using to avoid it drying out. Keep any remaining sugar paste tightly wrapped in an airtight container.