Rose's Cake  on Cake Central

Rose's Cake

My mum's cake, Peggy Porschen style. I did it in brown and pink as I thought it was a 'mature' color combo. Thinking back, I shoud've done the white in pink as well. I was gonna pipe a royal icing rose, but didn't want to make a batch of royal icing just for one rose. ;) Did a simple fondant ribbon rose instead (I still have to learn how to make a proper one). Anyway, mum loved it. It's a 6 inch choc mud cake. All in fondant.

Comments (49)

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Incredible! Such clean lines! I have to disagree though. I think the ribbon rose is the EXACT rose for this cake and you DON'T need to 'learn' to make one!

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This is a amazing!! Everything is perfection!! The rose was the perfect rose for this! Your writing is perfect as well. OMG, I love this!!

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Incredibly lovely cake! So sophisticated and elegant in its simplicity. You have really showed that a cake doesn't need tons of stuff on it to look great. Love the colors, and I think the white looks gread under the pink and brown. A nice little contrast.

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How on earth did you get your lines so perfectly straight & spaced .... it's absolutely beautiful. And I agree, you don't need any lessons, you ought to be giving them!! Well done!

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Thank you so much, for all your comments! I really appreciate it :) ellers - I rolled my 'lines' with the fondant smoother, and attached a line from one end to the other. Started by halving the cake, then quarters, then eigths..and so on. I actually didn't have Peggy Porschen book to copy instructions from. I just saw the picture on her website, really liked it, and just figured out in my head how to make it. To my surprise, it turned out alright :)

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That is beautiful and your rose is perfect!! Much too pretty to cut! I like the white icing, makes the stripes stand out more!

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beautiful cake! so elegant! I might have to borrow your idea :oops: for my grandma's cake that I'm doing pretty soon..

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Thanks again, for the compliments. nannie - yes, that's fondant on the board. Just roll out your fondant and lay it on the board, as you would on a cake, and smooth it with your smoother or your hands. KERIC - I rolled the lines with my fondant smoother to get it even and smooth.

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just lovely. the lines are perfect I do have a question about your cake board. Is that fondant? I tried that once and it was a mess. If it is fondant, how did you get it so perfect and smooth. thanks

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8O Absolutely stunning. I love the simplicity of it. Your application of lines is flawless and i think the ribbon rose suits the cake perfect. Love love love it.

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can i ask another question. do you then tuck the fondant under the cake board to cut it to the precise bottom edge (if that makes sense) that is where mine went all wrong. thanks

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Thanks for your comment, superstar. nannie - i just cut the excess icing that overhangs the cake board. Use a sharp knife and go around the edge of the cake board to cut the excess, then smooth the edge with your hands.

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Thanks for the comments. Kentuckyjode - first I rolled a small piece of fondant into a sausage shape, then using my fondant smoother I rolled the shape back and forth until the fondant starts to elongate. When I have the desired size I want, I stick it onto the cake. I did this with all the lines. Hope this helps :)

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ABSOLUTELY FREAKING BRILLIANTLY EYE CATCHING STUNNING WORK !!!! no question about it into my FAVZ 4SURR !!! Thank you so very much for your tips & sharing.  xx


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