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At Rest in the Field Cake Zoom

At Rest in the Field Cake


This gorgeous lamb cake rests in a field of multi-colored pansies. Use the Pansy technique and the Flower Former Set to grow your edible garden.
Makes: Cake serves 29.
Skill Level: Somewhat Easy

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Step 1

In advance, use royal icing and tip 104 to make approximately 84 pansies (12 each: violet, rose, white, yellow, rose/white, yellow/white, violet/yellow) with tip 2 string loop centers. Make extras to allow for breakage and let dry on flower formers.

Step 2

Bake 1-layer 13 x 9 7/8 in. oval cake and lamb cake. (Use a firm recipe such as pound cake for lamb.)

Step 3

Ice oval cake smooth with spatula. Insert dowel rods in oval cake where lamb will be positioned. Place lamb on cake board cut to fit bottom of lamb; position lamb on oval cake.

Step 4

Ice lamb's face smooth with spatula. Cover lamb with tip 21 rosette fur. Pipe tip 3 dot and string facial features. Attach pansies to cake with dots of buttercream icing. Pipe tip 366 leaves.

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Ingredients

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Rose Icing Color

Rose Icing Color

Violet Icing Color

Violet Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Kelly Green Icing Color

Kelly Green Icing Color

Brown Icing Color

Brown Icing Color

Meringue Powder

Meringue Powder

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Cake Boards

Cake Boards

Fanci-Foil Wrap

Fanci-Foil Wrap

8 in. Spatula

8 in. Spatula

Waxed paper

Waxed paper

A variety of leaves will help give your cakes a more realistic garden feel. Add piping gel to your icing to help keep your leaves from breaking.

The vibrant pansy features petals in complementary colors and a distinctive loop center. Pansies can be found in a wide variety of colors, including all yellow or all dark blue, white or purple petals with yellow centers.

The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.

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