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Circle of Sandals Cake Zoom

Circle of Sandals Cake


Makes: Serves 12.
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Step 1

1 DAY IN ADVANCE

Bake and cool dancing daisy cake. Cake is one layer, 2 in. high. Prepare buttercream icing following recipe directions. Tint portions of icing violet/rose combination (for violet), orange/creamy peach combination (for orange), sky blue, rose, lemon yellow and leaf green. Reserve a large portion of white. Use spatula to ice cake smooth in white.

Step 2

Decorate sandals. Use toothpick and sandal pattern to trace a sandal at each petal division on cake. Use tip 3 and tinted icing to outline one sandal in each color. Use tip 16 to fill in sandals with stars, creating contrasting striped, polka dot and wave designs for some.

Step 3

Make straps and accents. Tint a 3/4 in. ball of fondant in each color as follows: violet/ rose combination (for violet), sky blue, leaf green, orange/creamy peach combination (for orange), lemon yellow and rose. Reserve a 1/2 in. ball of white. Use 9 in. fondant roller with pink guide rings to roll out blue, rose and white fondant 1/16 in. thick.

For blue sandal, use knife to cut two blue straps, 1/4 in. wide x 3 in. long. Brush with piping gel and sprinkle with white sparkling sugar. Position on cake. Use green fondant and kids party fondant & gum paste mold to make medium star. Use blue fondant and mold to make medium star. Use piping gel to attach to straps.

For green sandal, use rose fondant and kids party mold to make one wave border and one large bow. Cut wave strip into two pieces, 3 in. long, for straps. Brush with orchid pink Pearl Dust. Position on cake. Use piping gel to attach bow to straps.

For rose sandal, cut two rose straps, 1/4 in. wide x 3 in. long. Brush with piping gel. Attach two rows of yellow Sugar Pearls to each strap. Use small flower Cut-Out to cut one white flower. Place flower on thin shaping foam. Use small ball tool from 10-pc. gum paste/fondant tool set to soften petal edges. Place on thick foam. Use ball tool to cup center. Brush with white Pearl Dust. Use piping gel to attach flower to straps and a yellow Sugar Pearl center to flower.

For orange sandal, use orange fondant and jewelry fondant & gum paste mold to make one chain link border strip. Cut strip into two pieces, 3 in. long, for straps. For accent, roll out remaining orange fondant 1/16 in. thick. Cut a strip, 1/2 in. x 5 in. Make a ribbon rose. Spray straps and ribbon rose with gold Color Mist food color spray. Let dry, 5 to 10 minutes. Position straps and attach ribbon rose with piping gel.

For violet sandal, use violet fondant and jewelry mold to make two large pearl strands for straps and one small round gem for accent. Curve one pearl strand in opposite direction to make a pair. Brush both with white Pearl Dust. Position straps. Use piping gel to attach a white Sugar Pearl to each pearl and to gem. Attach gem.

For yellow sandal, roll two logs each of white and yellow fondant, 1/8 in. dia. x 3 1/2 in. long. Twist logs together to make two straps. Position on cake, trimming as needed. For accent, roll out white fondant 1/16 in. thick. Use smallest cutter from daisy cutter set to cut two daisies. Place on thin shaping foam. Use small ball tool to thin each petal from center of daisy. Use veining tool from 10-pc. gum paste/fondant tool set to score a vein line in each petal. Brush flowers with a mixture of gold and bronze Pearl Dust. Use piping gel to stack daisies and attach to straps. Attach a white Sugar Pearl for daisy center.

Step 4

Decorate border. Use tip 18 and white icing to pipe shell bottom border.

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Violet Icing Color

Violet Icing Color

Creamy Peach Icing Color

Creamy Peach Icing Color

Rose Icing Color

Rose Icing Color

Orange Icing Color

Orange Icing Color

Sky Blue Icing Color

Sky Blue Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Leaf Green Icing Color

Leaf Green Icing Color

White Sugar Pearls

White Sugar Pearls

White Sparkling Sugar

White Sparkling Sugar

White Pearl Dust?

White Pearl Dust?

Gold Pearl Dust?

Gold Pearl Dust?

Favorite cake recipe or mix

Favorite cake recipe or mix

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The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.

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