Browsing Tag


14th July 2016 // 3 Comments

Modern Pearl Embellished Wedding Cake!

Modern pearl studded wedding cake by Juniper Cakery

Recently we created this stunning four tiered wedding cake that was positively dripping with shimmering edible sugar pearls. Heavily embellishing the base of each tier and carefully ‘scattering’ towards the top; each pearl was added individually and consisted of a glimmering ivory and a subtle lilac shade. It’s the perfect cake for a more modern styled wedding!

Lilac and ivory pearl embellished wedding cake!

Pearl studded wedding cake by Juniper Cakery

We used two different sized pearls arranged in both dense clusters along the base and more sporadically spaced smaller pearls towards the top of each tier to create a more luxurious look. First we ‘mapped’ out the larger white sugar pearls along the bottom of each tier and slightly up halfway. Then the smaller white lustre pearls were attached in amidst the larger ones as well as being dotted up more towards the top of the tiers. We then filled in with both the lilac large and small pearls. Of course, things are never that straight forward so we added more pearls where they were needed. Don’t scrimp on the pearls if you’re attempting this design or it just won’t look as full and luxurious!

Pearl embellished wedding cake by Juniper Cakery

We love that this pearl embellished wedding cake can even be scaled down in size and colour for a pretty Breakfast at Tiffany’s themed party or engagement cake too. Swap the lilac for white or even cream and add a cute Tiffany’s bag or box on top for a little decor.

The simplicity of the sugar pearls studded along the cake also lends well to bold sugar flowers, gold leaf smothered tiers or stunning gravity-defying fondant bows! Why not even opt for white on white pearls paired with quirky bold florals and gold accents?

Modern pearl wedding cake by Juniper Cakery

Underneath the sleek white fondant and shimmering pearls were our Belgian Chocolate cake (soft Belgian milk chocolate cake filled with silky Belgian couverture milk chocolate buttercream and smothered with Belgian dark chocolate buttercream), Madagascan vanilla (Light and fluffy Madagascan vanilla cake with Fortnum & Mason Madagascan Vanilla pod infused buttercream), and our popular Snickers flavour (Belgian chocolate cake filled with our own salted caramel sauce studded with pops of Fortnum & Mason Himalayan Pink Rock Salt, whipped peanut butter buttercream and Callebaut Belgian dark chocolate with peanut butter ganache smoothed around the outer edges).

Lilac and pearl wedding cake by Juniper Cakery

Pearl wedding cake by Juniper Cakery

A simple edible pearl embellished wedding cake is a great idea if you’re not one for blossoms and blooms or if you haven’t finalised your flower arrangement with your florist. If you also haven’t decided on your wedding colour palette then a chic white on white pearl embellished cake is still going to steal the show at the reception! If you figure out your flowers and colour scheme later on then why not just dress the table around the cake with them? A pearl studded design is also perfect for fun personalised cake toppers too. We LOVE the gold on-trend cake picks and table numbers from BetterOffWed.

Ivory and lavender pearl embellished wedding cake by Juniper Cakery

Looking at those pretty sugar pearls close-up it’s easy to see why adding texture onto a cake is a great way to add subtle drama as well as make tiers look impressive! The same idea applies to a plain white cake with crisp white fondant ruffles or even sweet brushed embroidery lace work piped around every tier.

20th August 2014 // 0 Comments

Silver Vintage Lace Wedding Cake!

We know it’s not even autumn yet (due September 22nd no less), but we couldn’t help but begin to feel ever so festive and ready for winter when working on this silver vintage lace inspired wedding cake! It certainly was a delight for us to design this cake from the strands upon strands of pearlescent fondant pearls to the hand-piped royal icing lace design.

Vintage style lace wedding cake by Juniper Cakery

When creating this tiered cake we took inspiration from vintage lace, Wedgwood silverware, soft fabric corsages and strings of pearls. The main focus needed to be on the centre of the cake so we began sketching out three tiered designs that played with different cake depths and proportions before settling on a cake that utilised a deep middle tier.

Vintage Lace Wedding Cake by Juniper Cakery

To further draw attention to the centre of the cake, but not overload the overall design with too much fussy detail we looked at small repeat patterns in vintage lace and quickly sketched out a rough version of what we’d need to re-create using small blossom cutters and royal icing. Utilising tiny flower cutters is a great way to mark and plan out a lace design on a cake. 

Pretty lace wedding cake by Juniper Cakery

To finish we decided to add a little softness to the top with a ruffled fantasy flower created using thinned flower paste circles gently ‘balled’ and teased in delicate white frills. Due to the tiny blossom lace design that features as the main design aspect of this cake we kept the flower topper simple and unassuming.

Antique inspired lace wedding cake by Juniper Cakery

As the months have gradually gotten colder this cake has only added to our excitement for winter; one of our favourite seasons. We love how the shimmering pearls mimic expertly rolled snowballs and that from a distance the royal icing piped lace could be frosty snowflakes!

8th July 2014 // 2 Comments

Tutorial: Intro to Royal Icing… Piping Pearl Borders!

After a rather hectic couple of months full of magazine work, large cake orders and a pile of admin work our Tutorial Tuesday segment is back with a vengeance! Though we still have a myriad of responsibilities plus some fabulous plans for the next few months (why not sign up to our monthy newsletter to stay in the know) we’ve streamlined our work-plan somewhat to help maintain certain aspects of the blog; including our weekly tutorials! Without further ado here is this week’s tutorial… how to pipe pearl borders with royal icing! This handy technique is perfect for finished cakes, adding detail or creating delicate edgings on cupcakes or cookies!

How to pipe pearl borders with royal icing by Juniper Cakery

When it comes to working with royal icing you can be forgiven for being a little stand offish if faced with a piping bag of that seemingly tempestuous mix, however, all it takes is one good recipe that you feel comfortable working with and whipping up. That’s why with this week’s tutorial for piping dainty pearl borders we’re sharing our simple recipe for royal icing. Before we tried this recipe we would sadly waste large amounts of icing sugar just to pipe a small pearl or shell border. We often lamented over why so many royal icing recipes listed their ingredients in large volumes and, worse yet, with measurements too odd to scale down. This recipe is possibly the most straightforward we’ve come across, creates the least amount of waste, and it has always yielded what we find the best consistency for piping.

Our royal icing recipe

  • Whites from 1 medium egg
  • 188g icing/confectioner’s sugar
  • 1 teaspoon lemon juice (and extra to wipe down your bowl and whisk attachment)
  • Kitchen scales
  • Stand-up mixer with whisk attachment and metal bowl
  • Small round writing piping tip
  • Disposable piping bag

Step 1: Wipe down the bowl of your stand up mixer with lemon juice along with your whisk attachment.

Step 2: Add the whites of 1 medium egg to the bowl and whisk on high speed until white and frothy.

Step 3: Add in the icing/confectioner’s sugar and mix until incorporated.

Step 4: Finally add in the lemon juice. You need your royal icing to be the consistency of runny honey so add a little more lemon juice if you find your icing too thick.

Tutorial on how to pipe with royal icing by Juniper Cakery

Be aware that royal icing never lasts too long. It’s best to always make and use it fresh as the sugar soon begins to crystallize making it hard to work with. If you are, however, going back to using the icing in a few hours we’d recommend covering the icing with cling film/saran wrap directly on the icing’s surface in a bowl and then double covering over the bowl itself. If you also have some royal icing in a piping bag cling film the nozzle of your piping tip to stop the tip from getting clogged with crystallized sugar.

If you find the consistency of the royal icing too thin or thick don’t panic. It’s easy to adjust the consistency by either adding icing sugar gradually if it is too thin or adding a little bit of water if you think it is too thick.

As well as the royal icing you’ll also need a good seamless plain round piping tip (we used a 2.5 writer tip by PME for a small yet dainty pearl size and shape) and a disposable piping bag. As this is the beginner lesson we’ll save the parchment paper cornet/cone tutorial for next week and instead concentrate on the recipe and border piping method!

How to pipe Royal Icing Pearl Borders!

Piping pearl borders with royal icing looks relatively simple and straightforward… that is until you actually physically have to do them! Our top tip to get even, delicate and elegant piped pearl borders is to establish a good rhythm! Even before we begin piping directly onto a cake we have a quick practice on a clean surface to quickly check the consistency of the icing, establish the appropriate pressure we need to get certain sized pearls and to make sure we get a quick rhythm.

To get a nice even rhythm we repeat these three steps in our head until we’ve finished our border work; Squeeze. Stop. Swipe.

Squeeze. Stop. Swipe.

How to pipe with royal icing by Juniper Cakery

Squeeze the royal icing out at a 45 degree angle between the cake board (or stand) and cake (for cupcakes do this at a 90 degree angle). Squeeze with a nice even pressure. Don’t squeeze too hard or you’ll have royal icing flooding out everywhere. Also, don’t squeeze too fast or you’ll never have control over your border.

Pipe with royal icing tutorial by Juniper Cakery

Stop when you’ve squeezed enough royal icing to create a lovely glistening pearl. A lot of beginners just keep going when attempting pearl or shell borders as they can look a little like cursive hand-writing and seem unbroken, but these borders are broken. You need to stop to establish a nice rounded pearl shape and not a continuous line of undefined royal icing squiggles!

Piping with royal icing how to by Juniper Cakery

Swipe the piping bag away in the direction you wish your border to continue with no pressure pushing out more royal icing. This creates a nice tapered or tear drop tail to your pearl which not only creates a good looking border, but helps mark out where your next pearl should be placed. You should then begin your next piped pearl on the tail of your last. When you squeeze once again the royal icing will fill the gap a little, but should still create a lovely defined shape!

Intro to royal icing by Juniper Cakery

Keep practising! Working with royal icing and even piping borders with buttercream takes a little practise to get just right, but you will get there if you keep at it. The brilliant thing about the ‘squeeze. swipe. stop’ method is that it can be used to make almost any border look even and professional. We use this technique to pipe out shell borders and buttercream borders too! 

Learn how to pipe with royal icing by Juniper Cakery

Next week we’ll be showing you the next step at getting used to working with royal icing; piping polka dots plus how to create a parchment paper cornet/cone to use as a piping bag! Royal icing polka dots is a fabulous way to add texture or a pretty yet subtle detail to cakes!

3rd March 2014 // 0 Comments

Roses, Cosmetics and Jewels Birthday Cake!

Here’s a lovely and bright cosmetics bag cake with a vintage twist that we created for a friend’s daughter! We were asked to design and make a polka dot make-up bag cake fit for an 18th birthday with a slight vintage feel, a tassel and a fresh colour palette. We were, otherwise, given creative license so with the previous requests we settled upon a cream, turquoise, gold and coral pink colour scheme paired with hand made roses, pearl jewellery, a quilted and sugar pearl studded board and vintage inspired cosmetic pieces. 

Cosmetics and Jewels Cake by Juniper Cakery

Cosmetics and Jewels Cake by Juniper Cakery

Above is a close-up of some of the details of the cake including the gold fondant tassel, pearl necklace (complete with an ornate clasp), nail polish bottle, pearl ring, brooch, small parfum bottle and a lipstick inspired by the Estée Lauder Signature lip-colour in ‘Portofino Coral’.

Cosmetics and Jewels Cake by Juniper Cakery

The cake itself is a lovely soft and moist chocolate fudge cake with silky smooth chocolate fudge buttercream frosting. It’s then smothered with a milk chocolate ganache before being iced with fondant and decorated.

Cosmetics and Jewels Cake by Juniper Cakery

We loved creating the vintage inspired jewels, make-up items and sugar roses as well as hand-painting aspects of the cake in gold! They all help to lend a more grown-up and elegant feel to the cake whilst combined with a bright and fun colour palette.

Cosmetics and Jewels Cake by Juniper Cakery

Cosmetics and Jewels Cake by Juniper Cakery

Above is a photograph of the side of the cake capturing the gold fondant tassel and pearl necklace. We added stitching detail, a lovely pearlescent sheen to the fondant pearls, and a  glowing hand-painted gold shimmer, 

Cosmetics and Jewels Cake by Juniper Cakery

Cosmetics and Jewels Cake by Juniper Cakery

This cake was such fun to create! We loved adding the sweet yet fun little touches of jewellery, old fashioned style cosmetics, a personalised name plaque, etc. 

1st July 2013 // 0 Comments

CAKE101: How to get evenly sized fondant pearls!

Fondant / sugarpaste pearls and beads are a simple way to add a border to cakes, but if you make all your pearls individually by hand getting them even can be a long and exhausting job. This weeks CAKE101 decorating / baking tip gives you a good way to ensure that every bead is as evenly sized as possible!
CAKE101: How to get evenly sized pearls

“To get even fondant / sugarpaste pearls and beads cut multiple rolled out fondant circles with your choosen circle cutter. Then roll each circle up into even pearls!”