PUDSEY’S HONEY BEES – AINSLEY HARRIOTT
Colour white ready-to-roll icing blue, black, yellow,
green and orange with paste food colourings (leave
some white). Half-knead white icing into blue to look like
sky. Roll out and cut circles to fit cakes. Brush cakes with
honey; lay circles on top. Make a template and cut bees from rolledout
black icing. Cut stripes and use a cutter to make flowers from
rolled yellow icing, and wings from white. Shape antennae, flower
stalks and centres from coloured icing. Attach with honey.
TOFFEE APPLES - GARY RHODES
Melt a knob of butter, add 3 eating apples, peeled and
cut into 1cm dice, and cook until soft, then drain any
juices. Briefly bubble 3 heaped tbsp golden syrup and
1 scant tbsp black treacle together to thicken slightly.
Mix half with apples. Cool and stir in 50-75g soft fudge, chopped into
small dice. Spoon onto cakes and drizzle with the rest of the syrup.
FLOWERY ITALIAN FLAG – ANGELA HARTNETT
Colour white ready-to-roll icing red, green and yellow
with paste food colours (leave some white). Use a
cutter to make flowers from rolled-out white, red and
green icing. Roll small balls from yellow icing and press
into flower centres. Mix 3-4 tbsp water into 300g fondant icing sugar,
spread over cakes, then leave to set slightly. Lay flowers in lines on top.
SHARE YOUR GOOD FORTUNE – ANJUM ANAND
Colour some white ready-to-roll icing brown with
paste food colour, then use to shape boxes. Damp edges
and brush with edible gold glitter and leave to dry. Cut
circles from rolled-out white icing to fit cake tops. Brush cake tops
with honey, lay a circle and box on top of each, then fill and spill with
small colourful sweets, jumbo edible confetti, sugar ‘diamonds’,
gold dragees and edible gold sparkles.