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To avoid wasting the egg yolks, use liquid egg whites. An egg white weighs 30 g and measures 2 tbsp (30 ml). Therefore, you will need ½ cup (120 g) egg whites for the cake as well as for the vanilla frosting.
When purchasing the flowers, be sure to let your florist know that they will be used to decorate a cake. They can guide you in making food-safe choices.
If you have three 6-inch (15 cm) cake pans on hand, you can bake the three cakes at the same time.
Very thoroughly mix the corn syrup into the white chocolate until there are no traces of fat left in the mixture. Otherwise, you may get a disappointing result as the cooled fat can form white bubbles once food colouring is added to the modeling paste.
The modeling paste will keep for 5 days, well covered, at room temperature.
The mixture may separate after you add about half of the butter. Everything should come together once you add the remaining butter. This step takes time, so don’t add the butter too quickly. If the icing seems too soft when you are ready to apply it to your cake, refrigerate it for a few minutes, then whisk it up again.
The icing can be prepared in advance if left covered at room temperature. Mix the icing well before applying it to your cake.
If your hands are warm and the modeling paste becomes too soft, making it difficult to roll out, place it in the refrigerator for a few minutes before proceeding with the next steps.
