a white cake

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Orchids have always been a favorite flower to reproduce in sugar. I’m in love with not only their unique textures but also the intricacy of the details in the shapes they create. This cake is something extra dreamy: Using a combination of different sugar orchid species in a monotone color and layering them on top of each other allows the individual flowers to become an entirely different texture and shape as a whole.

Various orchid cultivars can be re-created in sugar paste using specialty orchid cutters, which you can find at cake decorating stores (or see page 332 for online resources). This is one instance where it’s helpful to use specific cutters because the parts of an orchid are so intricate and unique. It’s also a good idea to familiarize yourself with working with sugar paste by making simpler flowers on wires before attempting orchids.

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TO CREATE a sugar paste orchid, you will need to make seven main parts: a center column, a main lip petal, and then two petals and three sepals to surround the lip. In addition, for this cake, you’ll need a few pointed leaves to place around the orchids.

Make the center column first by sculpting a small, oblong shape on the end of a hooked wire. Allow this piece to dry for 48 hours to 1 week before using. Once it’s dry, wrap the lip petal around the column, adhering it with a mixture of equal parts water and corn syrup. Let dry in a fruit carton for support and to keep the lip petal open. Make the 5 additional petals and sepals on wires, following the instructions on page 148 and using orchid cutters. Create varying sized leaves using the leaf technique on page 152, using orchid leaf cutters or cutting out the shapes by hand. Allow the lip petal, petals, sepals, and leaves to dry in fruit cartons for 48 hours to 1 week before assembling the orchids.

To assemble, place the petals and sepals around the lip petal and wrap the wires with floral tape. After arranging the orchids on the cake, place the leaves around the flowers as an accent.