Candy's bassinette cake

by Fran Durant
(Cleveland, Australia)

I made the lace first using bought royal icing and made heart shapes on wax paper let dry for 24 hours.

Then I baked a "Greens" vanilla and coconut cake and when cool cut the top off to make it level. I layered it with rolled almond icing. I turned the cake tin over and made the canope out of rolled almond icing but found that it wouldn't dry hard so I had to make a cardboard mold the same shape but cutting a paper template first and tracing it onto cardboard, then carefully transfering the icing over the top of the cardboard. Once placed on the cake then I then proceeded to (my first attempt) do the basket weave icing with a no. 47 icing tip. I made every mistake under the sun as this was my first attempt at this kind of thing. I had made the icing too running at one point and realized that it had to be quite thick once I got that right it came out a lot better. And the basket weave was very tricky at first. Then just filled in the hollows and finished with icing all around. Added the heart lace. Painted the basket weave with shimmer. Wrapped with ribbon and added some home made cabbages..hehe my roses look more like cabbages.