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Blossoms in Blue Cake Zoom

Blossoms in Blue Cake


Cake decorating is an art. The process goes more smoothly when you use our Trim ?N Turn PLUS Cake Turntable, which allows you to easily, tidily and artistically add piped-icing embellishments.
Makes: Cake serves 20.
Skill Level: Medium

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Step 1

In advance: Make flowers. Using a 50/50 fondant/gum paste mixture and cutters from Floral Collection Set, make 1 large rose with 3 rows of petals, 5 medium roses with 2 rows of petals and 5 rosebuds without wires. Tint portion of mixture blue and roll out 1/8 in. thick; using cutters from set, make 8 apple blossoms and 16 forget-me-nots. Make extras to allow for breakage and let dry on cornstarch-dusted board. Also: Make leaves. Tint portion of mixture green. Cut 10 leaves using medium Cut-Out. Place on Shaping Foam and score vein lines with veining tool from set. Let dry in medium flower former dusted with cornstarch. Brush roses and leaves with pastel chalk grated through tea strainer.

Step 2

Prepare 2-layer cake for rolled fondant. Divide into 8ths; mark 1 in. from base of cake. Pipe tip 2 double drop strings at division points. Pipe tip 2 vertical lines from strings to cake base, 1/2 in. apart. Pipe tip 2 dots at ends of lines. Pipe tip 3 ball bottom border. At each string point, pipe a tip 2 outline teardrop shape. Attach an apple blossom and 2 forget-me-nots at string points with dots of icing. Pipe tip 349 leaves. Position roses and leaves on cake top. Pipe tip 2 dots in groups of 3 around cake.

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Ingredients

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$7.29

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$10.99

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Royal Blue Icing Color

Royal Blue Icing Color

Moss Green Icing Color

Moss Green Icing Color

Non-toxic pastel chalk

Non-toxic pastel chalk

cornstarch

cornstarch

Tools

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$1.19 $0.95

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$1.19 $0.95

In Stock (ships in 1-2 business days)

$1.59 $1.27

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$29.99 $23.99

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$9.99

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$3.29 $2.63

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$1.99 $1.59

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$9.99 $7.99

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$14.99

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Discontinued

Discontinued

8 x 2 in. Round Pan

8 x 2 in. Round Pan

Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

Tea Strainer

Tea Strainer

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Blossoms in Blue Cake is rated 4.6 out of 5 by 5.
Rated 5 out of 5 by from I made this cake for my boyfriend's mom on her birthday. It took me about a day to completely bake and decorate. Not too bad. I changed the color scheme around and it still looked great. Instead of using gumpaste for the flowers, I used fondant and it still came out perfect. Great cake for any celebration -- really! Everyone loved it.
Date published: 2010-11-30
Rated 5 out of 5 by from I did this cake for my daughter's 12th birthday party. I'm not very advanced so I left out the roses on top. Some other changes I made were only color wise. I changed it to pink. Overall I think it was very pretty. The hardest part in my opinion was getting the lines straight. Please try it. K
Date published: 2011-05-13
Rated 5 out of 5 by from I made this cake, but used all buttercream instead of fondant. It was absolutely beautiful, and the birthday girl loved it. The most difficult part were the piped "swags" but a slow and steady hand did the trick.
Date published: 2011-05-14
Rated 3 out of 5 by from This cake looked pretty but, the hardest part I had was having enough space for the lines at the bottom to look even and not take up the whole side of the cake.
Date published: 2010-12-03
Rated 5 out of 5 by from I would like to make this to celebrate our 48th wedding Anniversary and have a small dinner party with homemade ice creme !!
Date published: 2012-07-12
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