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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 2h00

The Cake Parlour Sweet Tables
What better way to woo your true love than with this tower of irresistible pink macaroons piled high on a base of clustered red roses. The blooms are straightforward to create with layers of moulded petals, but they do take time.

You can use a dummy rather than a real 25cm (10in) cake, in which case you don’t need to stick the cone to a thin board.

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Step 1
Start by making the roses (http://www.cutoutandkeep.net/projects/sugarpaste-roses). You will need about 125 in total, two-thirds large (about 83) and one-third small (about 42) (or simply make the base shallower to reduce the amount). Once you have kneaded together the red sugarpaste, flower paste and CMC, keep it in a plastic bag to prevent it from drying out.

To create the macaroon cone, start by mounting the first row of macaroons onto the cone. To do this, first push the blunt cut end of a cocktail stick into the cone. Melt some chocolate and place in a small paper piping bag (without a piping tube/tip). Use a minimal amount of the melted chocolate to secure the stick in place on the cone, then push the macaroon onto the pointed end of the stick. Alternatively, you could use ganache.
Step 2
Stick the 25cm (10in) cake onto the iced board with royal icing. Dowel the cake (if using a real cake) and assemble the cone on top, securing it in place with royal icing.
Step 3
(a) Continue sticking the macaroons onto the cone, working your way up row by row. Your macaroons will probably vary slightly in size, so try to arrange them around the cake neatly, avoiding creating any gaps.
Step 4
(b) Dust the roses with the fuchsia edible dust.
Step 5
(c) Cut off the base of each rose with a small, sharp knife so that it sits flat. Colour some royal icing deep red with the red food colouring and fill a small paper piping bag with it (without a piping tube/tip). Starting at the base, stick the roses onto the 25cm (10in) cake with the icing, placing them close together. Continue until the cake is completely covered, adding roses right up under the macaroons to hide the gap between the cone and the cake.
Step 6
To finish, secure the burgundy ribbon around the edge of the cake base. Tie a length of the chocolate brown double-faced satin ribbon in a bow. Stick the bow onto the cone near the top with a small amount of royal icing, or secure in place with a cocktail stick.