Set a summer table with cakes as bright and happy as the season. Dancing Daisy and Mini Daisy pans create this trio of cheerful desserts in bold colors. Stems and leaves as made to look life-like with Ready-To-Use Rolled
Makes:Large cake serves 12; mini cakes each serve 1.
Bake and cool Dancing Daisy and 2 Mini Daisy cakes. On mini cakes, ice center smooth to create a 1 1/2 in. area. Cover petals with tip 16 stars. Pipe tip 2 dot eyes and outline mouths, tip 3 dot cheeks. On large cake, ice center smooth. Pipe tip 2 dot eyes, tip 5 outline mouth and dot cheeks. Cover petals with tip 16 stars. Make fondant stems and leaves.
Tint fondant green and roll 1/4 in. diameter rope stems--12 in. long for large daisy and two 5 in. long for mini daisies. Taper stems at one end. Roll out remaining fondant 1/8 in. thick. Cut 2 large and 4 small leaves using large and medium leaf Cut-Outs. For large leaf shapes, roll slightly larger to increase size by 3/8 in. Place on shaping foam and score veins with veining tool from set. Position stems; attach leaves to stems with tip 3 dots.
*Combine Lemon Yellow with Golden Yellow for yellow shown. Combine Violet with Rose for violet shown.