Daisy Wedding Cake
 Step-by-Step Cake Decorating Instructions
with Guest Chef Jane Dunwell

Daisy, a leafy-stemmed perennial herb (Chrysanthemum leucanthemum) with long white ray flowers and a yellow disk that was introduced into the U.S. from Europe, also called oxeye daisy.
PastryWiz - Wedding - Wedding Cake Basics
wedding cake step-by-step instructions icing and frostings cover a cake in royal icing cover a cake in sugarpaste How to assemble a cake stand How to cut a wedding cake servings per cake & tier more cake decorating

You will need:

  • Your choice of cakes covered with chocolate or chocolate colored sugarpaste on thin boards suitably doweled and stacked.
  • White sugarpaste with added gum tragacanth
  • Green sugarpaste with added gum tragacanth
  • Daisy cutter medium or large
  • Medium ivy leaf cutter
  • Rolling pin
  • Cornstarch for dusting the work surface
  • Bone modeling tool
  • Small paint brush
  • A small container of water
  • Dimpled sponge or something else suitably cupped for drying the flowers in
  • A sieve or similar for marking the center of the flowers
  • A small amount of royal icing
  • A small icing bag
  • A number 1 or 2 icing tube

Next: Creating Daisies


select any of these wedding links:

Introduction - Icing and Frostings - Cake decorating example - Fillings and Flavors

How to select your cake - Secrets to a good Cake - PastryWiz

Wedding Links - Wedding & Cake books - Bridal Guide - Modern Bride

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