This glorious, sunny yellow cross-shaped cake will take center stage at Easter, christenings, First Communions and more. Bake the cake with our Cross Pan and decorate with beautiful flowers using the Gum Paste Flower Cutter Set.
Bake and cool cake. Position on cut and foil-wrapped cake board.
Tint 36 oz. fondant yellow. Reserve remaining white. Prepare cake and cover with yellow fondant, trimming excess.
Tint leftover fondant deeper yellow. Roll out 1/8 in. thick. Use Large Blossom Ejector and Large Blossom area of Ejector Impression strip, and follow ?Using Ejectors? instructions from Gum Paste Flower Cutter Set to make 19 flowers from darker yellow fondant. Let dry 1 hour.
Pipe a dot of piping gel in center of flowers; attach white Sugar Pearl.
Roll out reserved white fondant 1/8 in. thick. Using the Ribbon Cutter and Embosser, place a 1 in. spacer between two wavy cutters. Cut one strip 11 1/2 in. long. Cut two strips 3 1/2 in. long. Trim off wavy ends on vertical strip where it connects to horizontal strip.
Dampen the back of the longest strip and place vertically on cake. Dampen the back of the two strips and place horizontally on cake to shape cross.
For bottom border, place a 1 in. spacer between two wavy cutters and cut one piece 24 in. long. Cut strip down center. Dampen and attach around bottom of cake cut side down.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Add dimension to blossom cut-outs using a few simple steps to create beautiful, lifelike flowers. While this technique can be used for fondant alone, you will get a more noticeable cupped look by adding Gum-Tex to fondant before rolling out.