CREAM CHEESE BUTTER ICING

125g baking margarine

3 cups (750ml) icing sugar,

sifted

1 tbsp (15ml) granadilla juice

4 tbsp (60ml) plain cream

cheese

Using an electric beater, cream the margarine well. Gradually start adding the icing sugar, and as the mixture starts to thicken, alternate adding some of the juice with the icing sugar until the mixture is smooth. Add the cream cheese and mix well.

DECORATING YOUR CAKE

Once your sponge cake has cooled completely it’s time to assemble the flower pot.

I used two contrasting shades of butter cream for the flower pot. The base of the pot was mixed with brown gel food colouring and smoothed onto the cake using a palette knife to create some texture on the pot – this can be as rough or smooth as you like.

For the greenery or top half of the pot, I coloured the butter cream with a grass green gel food colouring. Fill a piping bag, attach a star-shaped nozzle and pipe the entire top of the cake.

Decorate the green layer of cake with a variety of edible sugar flowers.

For an extra touch I covered a silver cake board with some coloured fondant icing before placing the cake on the stand. Use a stencil or roller cutter (available from baking stores) to form the embossed patterns in the fondant icing.

#creamcheese #butter #icing #frosting