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1
Trim cakes. Secure 20cm cake to largest board; secure small cake to remaining board. Prepare cakes for covering with ready-made icing.
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2
Knead ready-made icing on surface dusted with a little cornflour until icing loses its stickiness. Roll 400g of icing on cornfloured surface until large enough to cover small cake. Using rolling pin, lift icing onto cake; smooth with hands then smoothing tools. Trim icing neatly around base of cake.
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3
Use 550g of the icing to cover large cake in the same way. Dry cakes overnight.
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4
Push trimmed skewers into centre of large cake to support the top tier. Secure small cake to large cake. Dry cakes overnight.
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5
Use paint brush to lightly brush water around sides of cakes to cover where the pink bands of icing will be positioned.
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6
Tint remaining icing pink, reserve one-third of the icing in plastic wrap.
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7
Measure around large cake. Roll icing into a strip long enough to wrap around cake and wide enough to almost cover sides of cake. Using a ruler and knife, or pizza cutter, cut icing into a neat strip, almost as wide as the side of the cake. Lift into position around cake. Repeat with small cake.
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8
Gently press frill cutter, at an angle, into top of pink icing to scallop edge; remove excess icing. Using eyelet and flower cutters, and picture as a guide, cut out or mark random shapes on the cakes. Use a pin to remove some of the cut pieces.
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9
To make royal icing, sift the icing sugar through a fine sieve. Lightly beat the egg white in a small bowl with an electric mixer until mixture is just broken up; do not whip into peaks. Beat in the icing sugar, a tablespoon at a time, to get the required consistency. When icing reaches the right consistency, mix in the lemon juice using a wooden spoon.
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10
Tint royal icing pink. Fit piping bag with tube. Half-fill bag with icing; pipe around scallop edges and some of the cut outs.
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11
Using tweezers, attach cachous to cakes with a little royal icing.
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12
Re-roll scraps of pink icing, cut out several flower shapes; insert pieces of floral wire into shapes, stand on baking-paper-covered tray to dry overnight. Position wired flowers on day of serving.
