Make a Mediterranean style cake with texture & flower moulds

Create a fresh, Mediterranean-inspired cake using the Katy Sue Flemish Mould, Katy Sue Little Flowers Mould and Katy Sue Ropes & Knots Mould. This design combines patterned panels, vibrant florals and a soft rope border for a beautifully summery finish. 

This step-by-step video tutorial with Lynsey from Bibbidi Bake Co shows you how to build texture, pattern and dimension using simple, effective techniques.

Step 1 – Creating the patterned panels
To achieve the Mediterranean tile look, begin by working with the patterned Katy Sue Flemish Silicone Mould.
Roll out your fondant to an even thickness – if you’ve recently coloured it, it may feel slightly softer or stickier, so a light dusting of cornflour will help make it easier to handle. Before placing your fondant into the mould, lightly dust the mould itself with cornflour. This step is key to preventing sticking and ensuring all the fine detail releases cleanly.
Place your fondant over the mould and, rather than using a rolling pin, gently press it in using a fondant smoother or your fingers. This gives you much more control and helps capture the detail without distorting the pattern. Once pressed, turn the mould over and carefully release the fondant. You should have a crisp, detailed pattern.
Use a plaque cutter to cut into neat shapes – taking care to tidy the edges as any roughness will be more noticeable against a lighter cake. Leave the pieces to firm up for around 15 minutes. This short drying time makes them easier to handle and helps them keep their shape when applied.

Step 2 – Adding texture to the cake sides
Instead of covering the cake in one piece of fondant, this design uses a panelled method for a cleaner, more structured finish. Roll out a panel of fondant large enough to wrap around the side of your cake. To create a subtle, stone-like texture, take a small piece of scrunched foil and gently roll it over the surface of the fondant. This simple technique adds depth and enhances the Mediterranean feel.
Measure the height of your cake and trim the panel accordingly using a ruler or straight edge for accuracy. Allow the panel to firm slightly before handling – it should still be flexible, but not overly soft. Carefully wrap the textured fondant around your crumb-coated cake.

Step 3 – Attaching the panels
Once your panels and patterned pieces have firmed up, you can begin assembling the design. Apply a small amount of edible glue to the back of each piece – less is more here, as too much can cause slipping or leave visible residue. Position each panel carefully on the cake, pressing gently with a light touch. Continue adding the patterned shapes evenly around the sides, building up the tiled effect. Taking your time here will give a neat, balanced finish.

Step 4 – Highlighting the detail
To enhance the pattern and give it that sun-washed look, mix a white edible dust colouring with rejuvenator spirit (or a clear alcohol such as vodka) to create a paint. Aim for a fairly thick consistency so it catches on the raised areas.
Using a flat brush, lightly stipple the paint onto the surface of the patterned panels. Focus on the raised areas rather than covering everything evenly – varying the intensity will give a softer, more natural effect. Continue around the cake until all panels are subtly highlighted.

Step 5 – Making the flowers and leaves
Next, it’s time to add the floral details. Begin by dusting the Katy Sue Little Flowers Mould and Katy Sue Rose Leaves Mould with cornflour to prevent sticking.
For the flowers, press a small amount of white fondant into the centre of the mould, then add yellow fondant on top to create a two-tone effect. Use a modelling tool if needed to push the fondant into all the details and ensure a clean impression. Flex the mould to release the flower and repeat the process to create a selection of little blossoms. It’s a good idea to make these in batches and allow them to sit for a short time so they firm up slightly – this makes them much easier to handle when decorating.
For the leaves, use green fondant and press into the smaller leaf shapes. These are quick to make and add lovely contrast to the florals. 

Step 6 – Arranging the floral decoration
When you have a selection of flowers and leaves ready, begin arranging them onto the cake. Apply a small amount of edible glue to the back of each piece and position them in small clusters across the panels. Hold each piece in place briefly to secure it, using a very gentle touch to avoid squashing the detail. You can follow a consistent pattern around the cake or create a more organic arrangement – both work beautifully with this style. Repeat the design across each panel for a cohesive finish.

Step 7 – Creating the rope border
To frame the cake and bring all the elements together, use the Katy Sue Ropes & Knots Mould to create a delicate border. Roll fondant into a thin sausage shape and dust the mould lightly with cornflour. Press the fondant firmly into the mould, ensuring it fills all the details and sits flush with the edges. Trim away any excess before flexing the mould to release the rope.
Create several lengths, then attach them around the base of the cake using a thin line of edible glue. Join each piece neatly as you go. Repeat the process around the top edge of the cake to complete the border.

Finishing touches
To tie the whole design together, lightly apply the same white paint used on the panels to the rope border. This subtle detail helps unify the different elements and enhances the overall Mediterranean feel.