I recently did a cake for one of our favorite coworkers who was leaving the office, and since she’s a foodie, I thought what better way to say farewell than with a decorated cake…and a flower bouquet 😉
My coworker said she liked cakes with fruit, so I made a lemon cake with raspberry chambord (a black raspberry liqueur) mousse filling and sliced strawberries.
I had also never made icing roses before, so that was a fun, if a slightly intense, challenge.
The cakes are two 6″ for the base, and one 5″ for the top. The surrounding icing is an Italian meringue buttercream, which is a very light icing that goes well with just about everything. The recipe can be found here at Wedding Cakes for You, one of the best sites for cake decorating and recipes. The lemon cake recipe can be found on this page and the raspberry mousse on this page (*note-I always have to double the amount of heavy cream listed in this recipe, then refrigerate for 20 min. before using).
The icing flowers, while typically made with royal icing made from meringue powder, are done with jars of Wilton’s Ready-to-Use Decorator Icing, which you can find online or at cake decorating supply stores. I tinted the icing the colors you see here using Americolor soft gel paste (great for coloring icings, since the colors won’t run after hours and hours).
Vanilla Pirouette cookies surround the cake, and the white bow was made from pre-made Satin Ice gum paste and edible candy pearls.
Please let me know if you have any questions!