Yellow peony rose cake | Women's Weekly Food
Yellow peony rose cake recipe from Women's Weekly Food – perfect for adding a stunning touch to any special occasion.
Ingredients
- 25 centimetre deep (10-inch) square cake of choice
- 20 centimetre deep (8-inch) square cake of choice
- 15 centimetre deep (6-inch) square cake of choice
- 1 bundle small white stamens
- 100 gram (3 ounces) modelling paste
- ivory and lemon yellow food colouring
- cornflour (cornstarch)
- yellow petal dust
- 2 kilogram (4 pounds) ready-made white icing
- 1 quantity royal icing (page 220)
- 4 (m) (4 yards) wide ribbon
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