Icing
See the cake recipe page. "Plastique" icing powder, mixed to a thick but
still runny paste, is the way to go. Ask about for relations or friends with
cake decorating experience. A flat sided (bread and butter) knife provides the
best application and seamless coverage.
Cake Base
For a large cake or multistorey effort a huge
tray, lined with foil, is the best base. For small cakes, a saucer sized cardboard piece,
wrapped with smooth foil, provides an excellent base and serving plate. Here
is a chance for your fiancé to be involved - ask him to draw around a saucer
on a flat piece of cardboard, several times, cut out the circles and wrap them
in aluminium foil. See how many he does before boredom sets in!
Decoration
Small cakes can be decorated with a small sprig
of maiden hair fern, or a single shiny leaf (camellia or rose leaves look lovely),
on the day, or icing sugar flowers (which can be purchased from bakeries and
cake supply stores and gourmet food stores, or hand made by talented relations
- ask around). If you have time, chocolate leaves are
a nice touch and can be made in rose/camellia season and stored until needed.
Another lovely touch is fresh spring flowers coated in sugar.
Link
to sugared flower recipe.
Link to chocolate
leaves recipe.