A decorated cake with succulent plants inspired by nature: here is the new trend for sweet decoration.
Whip the eggs with the Sugar, add the Concentrated Paste, the salt and finally the sifted flour, the Cream of Tartar and the Baking soda. Pour the mixture into the ø 25×10 h cm Mold, place the Heat Diffuser Pin and bake at 170°C for about 40 minutes. Fill the cake with the Pistachio Spreadable Cream and coat evenly the outside with royal icing.
With the drop cookie Cutter and the Sugar Paste, shape the cactus and place them on the cake. Refine the edges with Royal Icing and place the Sugar Crystals on the top of the cake.
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Flamingo decorations and tropical fruit for a colorful, fanciful and really delicious cake.