
Mother ‘s day Cake -Juliet cake
Mother ‘s day Cake -Juliet cake
INGREDIENTS AND TOOLS
1 | Rich’s Easy Whip |
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2 | Sponge cake or mud cake |
3 | Dark Yellow – Yellow food colouring mixed with a bit of chocolate or brown colouring |
4 | Light Yellow – Yellow food colouring |
5 | Green – Green food colouring mixed with a bit of chocolate or brown colouring |
6 | Piping tips – Rose tip & Leaf tip |
DIRECTIONS
Prepare the Base:1 | Ice and layer the cake with Rich’s Easy Whip. |
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2 | Divide Rich’s Easy Whip into three portions and colour them: light yellow, dark yellow, and green. |
1 | Fill a piping bag with dark yellow whipped topping and fit it with a medium rose tip. |
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2 | Pipe a round base, building up 4–5 layers. |
3 | Pipe five straight lines from the centre outward like a star shape. |
4 | Using the same technique, fill the gaps between each line. |
5 | Fill another piping bag with light yellow whipped topping, also fitted with a rose tip. |
6 | Starting at the bottom of the base, pipe in layers: - First round: Pipe one circle backwards to cover each set. - Second round: Pipe two overlapping backward circles between each set from the first round. - Then: Pipe a long, low circle forward. - Repeat for 3–4 layers, until the base is fully covered. |
1 | Fill a piping bag fitted with a rose tip with light yellow whipped topping. |
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2 | Hold the bag at a 45-degree angle to the cupcake, with the wider end of the tip facing the centre. Pipe curved petals, gently pressing and pulling outward. Repeat and slightly overlap the petals to form a full flower. |
3 | Cut a small hole in a piping bag filled with dark yellow topping and pipe a small pistil (centre). |
4 | Use a leaf tip with green whipped topping to pipe leaves around the flowers. | 5 | For an accent: - Cut small holes in separate piping bags filled with light and dark yellow. - Pipe a small round of light yellow, then add a small squeeze of dark yellow in the centre to create a subtle spot on top. |

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