Baking | Tea Rose Fondant Cake … and a floral giveaway #serenataflowers

“Just living is not enough. One must have sunshine, freedom, and a little flower.”
Hans Christian Andersen

 Tea Rose Fondant CakeA Tea Rose Fondant Cake … inspired completely by Peggy Porschens ‘Pretty Party Cakes’. I have had this stunning book by this very talented sugar craft artisit for years. It sits by my bedside and provides infinite hours of eye candy. I didn’t once think I could attempt her beautiful work; until yesterday …

Tea Rose Fondant Cake 2I have long delayed making sugar paste at home. LONG! The one day I saw a fondant cake at The Great Cookaroo, sometime late last year, and I knew she had beaten me to it. Bah humbug! It still seemed pretty formidable to me, even though Ruchira convinced me it was quite easy. She made her fondant out of marshmallows.

Sugar Paste icing is a very sweet edible sugar dough usually made from sugar and glucose. It is sometimes referred to as fondant or sugar gum or gum paste. It can be used to cover cakes, mould features and create decorations for cakes and many other uses.

Tea Rose Fondant Cake Then a few days ago I met a very talented Amrita at I Bake who commercially does cakes with fondant. She convinced me it was really easy to make at home. The sweet girl even offered to send a batch home for me to work with. Enough! It was time to give fondant from scratch a shot, and was promptly entered as a new year resolution; rather an update of one which has been long postponed.

Tea Rose Fondant Cake

Seems like flowers are ‘in season’!! A few days ago, I was asked if I’d like to host a floral giveaway for readers of PAB from the beautiful Serenata Flowers in the UK. Serenata Flowers is a gift shop where other then flowers, you can find chocolates and wine too. They are hosting a giveaway well in time for Valentines day.


The prize is a £30 voucher at Serenata Flowers, that should give the winner the chance to choose a nice gift. Delivery would only be to an address in mainland UK , the winner may live outside UK though. All you need to do is visit the site and leave a comment saying which bouquet you like best. The contest is on until the 31st of Jan, 2013, and the winner will be announced thereafter.

Tea Rose Fondant CakeIt was time to pair real flowers with edible ones, and also time to ‘fondant or sugar paste’! This was my first attempt at working with fondant and I have to say I loved it! The end result wasn’t perfect, creases that peeped through, yet it took me back many years. Back to those play dough times, flowers, leaves, roses …

Tea Rose Fondant Cake I loved using the leftover bits to cut out ribbons etc. Later thought I could have done bees and butterflies too. Maybe the next time I feel so inspired, now that I can ‘do it’!! Fondant is therapeutic; makes you rediscover the inner child in you!

Tea Rose Fondant Cake  8See the ‘cake’ platter? I have to confess that it’s actually a salad plate from Urban Dazzle. It’s a classic white, round platter. The interesting bit is the offset centre which gives you a slight forward tilt. It’s a great aesthetic platter to have, and happily one that doubled up as a cake plate as in this case.

Tea Rose Fondant Cake Cookies, finger foods, cupcakes, fruit, candy seem like some other fun uses. Until I do salads in it, I’m enjoying its versatility! This Tea Rose Fondant Cake was the best baking beginning to my new year. I love you fondant!!

Tea Rose Fondant Cake I learnt something else. Kids never grow up! You should have seen their eyes light up when they saw all that sugary sweet prettiness! I thought they were both way beyond it. Pictures of the cake furiously ‘WhatsApped‘, the urgency to have dinner done, the impatience to cut a slice, the happiness at devouring the cake {the vanilla buttermilk pound  cake is wonderful on it’s own}… so worth the effort!

Tea Rose Fondant Cake If you don’t want too much sugar overload you could always just do a 1 egg mini cake. The little one came away neatly and looked sweet on it’s own. The fondant recipe is minimally adapted from ‘Essential Guide to Cake Decorating’ by Alex Barker, which the kids gave me us on our anniversary 4 years ago. This was my first foray into the book … and I loved it!Tea Rose Fondant Cake

Tea Rose Fondant Cake So go on guys. Spread out some fondant if you are so inclined. Otherwise send someone you love a beautiful bunch of flowers from Serenata Flowers. Share some joy!!

[print_this]Recipe: Sugar Paste / Fondant

Summary: A simple fondant recipe that was silky smooth and fun to use. minimally adapted from ‘Essential Guide to Cake Decorating’ by Alex Barker

Prep Time: 5 minutes
Total Time: 30 minutes

  • 3 tbsp liquid glucose, warmed {I used Solar, an Indian brand}
  • 1 egg white {or 20g egg white powder reconstituted according to maunfacturer instructions}
  • 400g icing sugar


  1. Place egg white in a large bowl, whip lightly with fork and then then stir in the liquid glucose. {It tends to harden very fast in winter}
  2. Add the icing sugar bit by bit and gradually work in with a wooden spoon until it begins to form a paste. Gently knead into a ball.
  3. On a very clean surface, knead it until smooth and pliable. Wrap with cling-wrap if not using immediately.
  4. To colour, take small portions, or as required, ans knead in a few drops of the colour as desired. Keep the remaining fondant wrapped in clingwrap at all times.
  5. On a very clean surface dusted with icing sugar, roll out the fondant quite thin. Then cut into shapes with plunger cutters or hand make roses.
  6. I fastened the flowers etc with egg white, though the book says to use royal icing.

Recipe: Vanilla Bean Buttermilk Pound Cake with Vanilla Buttercream

your picture

: A lighter version of the classic pound cake, the Tea Rose Fondant Cake is  sandwiched with a light confetti buttercream, and makes a delicious base for the fondant art.

Prep Time: 15 minutes
Total Time: 2 hours, 30 minutes {including cooling time, and time to make fondant decorations etc} 

  • Vanilla Pound Cake
  • 240g plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 150g unsalted butter, room temperature
  • 275g vanilla sugar
  • 3 eggs
  • 130ml buttermilk {or substitute recipe below}
  • 1/2 vanilla bean, scraped
  • 1 tsp pure vanilla extract
  • To make buttermilk substitute 
  • Take 130ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it’s ready.
  • Vanilla buttercream
  • 100g unsalted butter, room temperature
  • 225g icing sugar
  • 50g low fat cream
  • 1/2 vanilla bean, scraped
  • 2 tbsp rainbow confetti {optional}
  • Royal icing or egg white to secure fondant flowers etc onto cake.


  1. Vanilla Buttermilk Pound Cake
  2. Grease and flour the sides of a 7″ ring tin, or a 4″ round tin. Line the bottoms and sides with parchment paper.
  3. Preheat the oven to 170C.
  4. Sift the flour with the baking powder, baking soda and salt. Reserve.
  5. Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract and scraped vanilla bean.
  6. With beater on low add the flour and buttermilk alternately in three lots.
  7. Divide the batter between the two tins.
  8. Bake for 50-60 minutes till golden brown on top, and the tester comes out clean. {The smaller cake will get baked in 35-40 minutes}
  9. Cool completely, then slice into two horizontally.
  10. Vanilla butter-cream
  11. Beat the butter, vanilla bean and icing sugar until smooth and fluffy.
  12. Gradually add the low fat cream and whip to desired consistency.
  13. You can add more {or less} depending on how stiff you want the butter-cream.
  14. Assembling
  15. Sandwich the cakes with a light spread of butter-cream with the confetti stirred in.
  16. Give both cakes a thin coat of butter-cream to provide a base for the fondant.
  17. Note: Use squeaky clean hands, counter, rolling pin etc when handling sugar paste/fondant as it is white and shows impurities very easily. 
  18. Take about 1/3rd of the fondant {If it is too hard, then briefly, heat it in the microwave wrapped in cling-wrap  for 10 seconds. {Keep the remaining fondant well wrapped else it will dry out.}
  19. Sprinkle the work surface with icing sugar, and roll the fondant out thin. {I kept it quite thin to keep the sugar intake a little lower}.
  20. Gently transfer it onto the 7″ cake and press into place. I got a few creases but covered most up with flowers and leaves. Handle gently or it will tear. Trim the edges around the base.
  21. Take 1/2 the remaining fondant and repeat with the smaller cake.
  22. Place the smaller cake on top of the bigger one.
  23. Take bits of fondant, one bit at a time, and colour them with liquid colour as desired. Using plunger cutters or your hands, make flowers, leaves, roses etc as desired.
  24. Roll any remaining scraps and using a fluted or plain pastry cutter cut out ribbons to cover up the bottoms edges.
  25. Use either royal icing or egg white to stick the sugar paste flowers, leaves or ribbons onto the cake.
  26. Note: I used the microwave {10 seconds, high} quite often as the fondant kept getting hard as the weather was freezing cold at 6C. 


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Also find me on The Rabid Baker, The Times of India


  • 4 years ago

    Wow Deeba,
    Beautifully done…loved the colorful flowers on the cake!! I have made Cakes with homemade marshmallow fondant cakes and they are quite rewarding and tasty 😉

    Lovely clicks as always! 🙂


  • 4 years ago

    Pretty, pretty, really pretty. You have convinced me that it is easy.

    I haven’t tasted this before. But heard people say it is too sweet. Is it so?

  • 4 years ago

    love love love the cake….you rock deeba!!…..its such a pretty cake 🙂

  • 4 years ago

    What a gorgeous gorgeous cake. The cake in itself seems to have some a wonderful texture, nice firm moist crumb. Got to try it. I <3 the colours. And hello! I never beat you to it, you're the inspiration!

  • 4 years ago

    Hey Deeba,

    I stumbled upon your blog the other day and i just loved it. I am a very enthusiastic home baker myself and I have always dilly-dallied on using sugar paste. I have been inspired by you and will definitely try my hand at this soon!

  • Oh my god Deeba, you seem to outdo yourself with every post of yours. What a gorgeous cake that is and what pretty flowers. Love the colors that you have used, makes them really stand out.

  • 4 years ago

    Hey, i discovered your blog a few days ago and i love it. I am an enthusiastic home baker myself and i have always dilly-dallied on using fondant/sugar paste. Now i am inspired after reading your post. WIll definitely try my hand at it one of these days!

  • I have that same book, and now you have inspired me to attempt a cake! Your cake is absolutely stunning! Beautiful photographs!

  • 4 years ago

    Wow !!! This is just amazing 🙂

  • I have great respect for people who can bake a beautiful cake. You are truly talented.

  • I have great respect for people who can bake a beautiful cake. You are truly talented 🙂

  • 4 years ago

    This cake looks nice. the colors are fantastic. i make my own sugarpaste and my recipe doesn t contain egg white. i just use icing sugar(powdered) , liquid glucose, gelatine and some water . I always use this for my cakes. if you want a more detailed recipe just tell me.

    • 4 years ago

      Pretty please. Thank you lovely lady. You do really brilliant sugar art. I would love to try your recipe.

  • natasha
    4 years ago

    Such a happy pretty cake, a burst of beautiful colors….just what we need in this cold weather! Great job!

  • Amrita Sodhi (Ibakebyamrita)
    4 years ago

    Deeba ,
    This is a really good attempt for ur first fondant cake…………………..
    My first one was horrible …………….
    n i am sure the cake must have tasted really good ………………….

    • 4 years ago

      Thankfully it tasted really nice. ’twas wonderful to meet you the other night. You are part of my inspiration in getting here! Thank you. Hugs!!

  • 4 years ago

    What a gorgeous creation… Looks pakka…

  • 4 years ago

    A beautiful cake! I love the pretty decorations and colors you have used.



  • Donna
    4 years ago

    Hey, nice cake, but actually Peggy Porschen is not British, she is German…

    • 4 years ago

      Is she…sorry. let me check and correct that.

  • 4 years ago


  • 4 years ago

    You said it! Fondant does bring out the child in you! I loved using fondant from Wilton, though making it at home has been on my mind since quite sometime..

    Pretty cake, like the idea of the cake ‘platter’ 🙂

  • 4 years ago

    What a pretty cake! I have to try fondant this year! Have to have to 🙂

  • 4 years ago

    Wow….what a gorgeous cake… really have magic in your hands Deeba….great idea to use salad platter for cake stand…..

  • 4 years ago

    Cant take my eyes from ur beautiful fondant cake, masterpiece and seriously pretty elegant.

  • 4 years ago

    Oh, baby, this is a stunner and I knew that your daughter would love it! I have always wanted to work with sugar paste and learn how to make flowers! I mean, look how pretty!

  • 4 years ago

    The cake looks beautiful Deeba…I love flowers on cake too and you’re so right about fondant being therapeutic. Love the colors on this one!

  • 4 years ago

    Beautiful and so so pretty actually i can go on saying how pretty they are.

  • Isnt Peggy’s stuff just the best.. she’s a fabulous artist.. I can keep looking at her work all day!! What a pretty cake you’ve made.. and u are almost inspiring me to give it a go..although to be honest.. my clumsy fingers need to acquire a little more finesse.. although your tiny mini-cake is calling out to me!!!

  • 4 years ago

    BEAUTIFUL!!! Brava – may I please share on my FB page – lovely job, thanks Deeba for giving me something so pretty to enjoy. Cheers, Patricia

    • 4 years ago

      You are too kind Patricia. Of course you can. Thank you heaps!! xo

  • Wow, what a beautiful cake! It must’ve taken you forever to decorate it!

  • What a lot of work! It looks lovely. I don’t think I would have the patience.

  • Simply superb, I love the colour combination, such a pretty cake…

  • Colette
    4 years ago

    SO pretty!

  • ah, so romantic ! It’s like walking down Peggy’s Belgravia parlour once again and gawking at her window display-albeit virtually this time! Your beautiful cake would well be mistaken as the window masterpiece!

  • The decoration has your own unique personality stamped all over it. Absolutely beautiful.

  • 4 years ago

    Bravo on your first attempt at fondant. The cake is beautiful!

    There is an easier, almost fool-proof way to make fondant and you need only two ingredients – marshmallows and icing sugar. Check out a very old post I did here:

  • 4 years ago

    Bravo on your first attempt at fondant. The cake is beautiful!

    There is an easier, almost fool-proof way to make fondant and you need only two ingredients – marshmallows and icing sugar. Check out a very old post I did here:

  • 4 years ago

    Such a gorgeous cake!! Loved your attempt.

  • 4 years ago

    Wow, this was your first attempt? It looks amazing! I am dreading the day I am challenged to bake a princess/fire engine cake by the tots. Only just doing one cake with icing toppers, need to come back to be inspired by your attempts. Happy 2013!

    • 4 years ago

      Ola Mallika. How are you? It’s been long. How’s the little poppet? She must be quite a handful now, stirring curries quickly too I presume. You live in Peggy Porschen land; am sure you’ll be playing with fondant soon! Happy 2013 to you too. Hugs!

  • Lynn Savage
    4 years ago

    Wow, that’s a great cake, looks tasty and time consuming but so worth it I bet.

    To enter the giveaway I would love the Amazonia bouquet

  • manjeet
    4 years ago

    Hey Deeba,

    HNY…Everybody has applauded your cake so much , I don’t think I could add more.. 🙂 But I do need a nugget of info. Where to get liquid glucose? Who sell it? Can I ask my chemist for it? Will it be available in a baker’s shop? Can I order it online? Any pointers would help. I live in Powai , Mumbai so an online option(if available) would be most welcome..


    • 4 years ago

      HNY rightbackatya Manjeet. I got liquid glucose from Modern Bazaar, a local shop which keeps bakeware. I think the online store Bakersmart in Bangalore stocks it too {It does; just checked here}. Hope this helps!

  • 4 years ago

    Its almost magical.
    the colors, the look its all so well balanced.

    Super Lourve it

  • 4 years ago

    This is just gorgeous Deeba. So pretty. Wow!

  • 4 years ago

    The above pictured cakes are absolutely beautiful and they seem to be delicious too. We ourselves specialize in making such fondant cakes in Pakistan. You can visit us at our website or at

  • 4 years ago

    This is beautiful. About the cake specifically, how many 8 inch round tins do I need to bake for a party of 40 people approx?

  • 1 year ago

    The FB post brought me here.. the creation is absolutely stunning Deeba, so magically ethereal.

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