Have a go at this stunning vintage inspired wedding cake By Lisa Elliott of Lisa Jayne Cakes! For more information about Lisa and her cakes, visit her Facebook page !

Lisa is based in the North West of the UK where she lives with her husband and two young sons. She started baking three and a half years ago so that she could make her eldest son’s christening cake She found she had a knack for baking and decorating, and it soon became a passion that has taken over all of her spare time. She particularly enjoys children’s cakes; having a large circle of friends with children the same age as her own, she is always kept busy! She is inspired by almost everything she comes across, seeing how it could be achieved in cake, from artwork to fashion, to children’s TV. Everything she sees starts her thinking about a new cake design. Lisa learnt how to make a topsy-turvy whimsical cake at a cake class with Marina Sousa at Cake Camp UK. This is her take on the technique.

Equipment Required:

• 10”, 7” and 4” round cakes


• 10”, 7” and 4” 2mm round thin cake cards


• Food safe skewers


• Dowels


• 14” round cake drum


• 2kg cream or white sugarpaste


• 1kg flower paste


• Sugarflair gel colours: Dusky Pink, Baby Pink, Rose)


• CMC or Tylose


• Light gold lustre dust


• 4mm pearl dragees


• Cameo mould (Alphabet Moulds)


• Button mould


• Classic Pearl Border Mould (Marvellous Molds)


• Rose mould (Karen Davies)


• Circle and scalloped circle cutters, various sizes


• 5 petal rose cutter, various sizes


• Ribbon cutter


• Bulb cone tool


• Sharp knife/scalpel


• Craft mat


• Rolling pin


• Edible glue


• Royal icing (I used Renshaw ready made)


• Ribbon for the board


• 3” polystyrene separator tube


• Double sided tape

Difficulty Rating: 1 out of 4

Before starting:

Place your cakes on the 2mm cake cards, use some ganache or buttercream to secure to the board. Cover your cakes with ivory sugarpaste and set aside. Cover your board with ivory sugarpaste. Finish it with a ribbon, I have used dusky pink here and have secured with double sided tape.

Prepare your flower paste: I have used a mix of 50/50 sugarpaste and flower paste mix, both white, make sure to mix them well. If you do not have flower paste, you can use sugarpaste and add Tylose or CMC. TIP: add a level teaspoon per 250g of sugarpaste, make sure it’s thoroughly kneaded in.

For this cake, I have chosen a theme of pinks. Split the sugarpaste/flower paste mix into six equal portions. Colour one portion ivory to match the base cake covering. The remaining five, you want a dark dusky pink, a lighter dusky pink, one rose pink, one lighter rose pink and one baby pink. Colour them well and wrap tightly in cling film and then in a freezer bag.

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