Make layered cake. Prepare batter following recipe directions. Bake and cool three 6 in. cake layers. Prepare buttercream icing following recipe directions. Prepare, fill and stack cake layers cakes on cake board, cut to fit, for 3-layer cake, 5 in. high. Use spatula and icing to ice cake smooth. Use pearl food color spray to spray cake.
Make layered blossom. Use largest blossom (5 in.) from set to cut shape from white edible decorating paper. Use brush and ruby red Pearl Dust edible accents/lemon extract mixture to paint stripes, 1/4 in. wide, on blossom.
Use second largest blossom (3 15/16 in.) cutter from set to cut shape from pink edible decorating paper. Use third largest blossom (3 in.) cutter from set to cut shape from white edible decorating paper. Use fourth largest blossom (2 1/8 in.) cutter from set to cut shape from silver edible decorating paper.
Use brush and piping gel to layer blossom pieces together. Use piping gel to attach yellow Sugar Pearls to center of flower.
Decorate cake. Use icing to attach layered blossom to cake.
Darling duos of fondant daisies cleverly inlaid add an artistic flourish on this fondant cake. Want to learn more about fondant decorating techniques? Try a Wilton Method Class on Craftsy and see how fun and easy it is to cut and mold fondant to top your own tasty sweet treats!
Your cake color options are endless today?just in time to use the Color Right Performance Color System. With Color Right, you can create virtually any shade, including the trendy pewter color used on this gum paste peony cake.