Fruit And Flowers
|Cake||1 (Round Bought Or Homemade Rich Fruit, 10 Inch Size)|
|Almond paste||1⁄4 Cup (4 tbs)|
|Icing sugar||2 Tablespoon (For Dusting)|
|White icing||2 Pound (Ready To Roll, 1 Kilogram)|
|Red fruits||1 Pound (Strawberries, Blackberries, Clusters Of Red Grapes, Raspberries, 500 Gram)|
1. Place the cake on the plate. Dust your work surface with icing sugar and roll out the icing to a circle, 38 cm (15 inches) across. Lay it over the cake, smooth the icing around the sides and trim off the excess around the base.
2. Pile the fruits up on top of the cake, starting with the larger ones and clusters of grapes.
3. Tuck the roses in among the fruits. Secure the ribbon around the sides of the cake, finishing with a bow if liked. Using a fine tea strainer, dust the fruit and flowers with icing sugar.