contemporary-curves-cake.jpg|1
contemporary-curves-cake.jpg|1

Contemporary Curves Cake

Contemporary Curves Cake
The 3-Tier Paisley Pan Set provides the start of this charming cake design. Peach-toned roses add a hint of color; the Double Hearts Cake Pick adds a shiny flourish.
  • AmountCake serves 94.
Print Recipe

Ingredients

  • Creamy Peach Icing Color

  • Pink Icing Color

  • Moss Green Icing Color

  • Lemon Yellow Icing Color

  • 48 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing

  • Buttercream Frosting

  • Royal Icing

  • Clear Piping Gel

  • Meringue Powder

  • Tools

  • Performance Pans Paisley Cake Pan Set

  • Round Cake Decorating Tip 2

  • Round Cake Decorating Tip 4

  • Round Cake Decorating Tip 5

  • #7 Round Piping Tip

  • Round Cake Decorating Tip 10

  • Round Cake Decorating Tip 12

  • #101 Petal Piping Tip

  • #102 Petal Piping Tip

  • #103 Petal Piping Tip

  • Petal Cake Decorating Tip 104

  • Large Petal Tip 124

  • Drop Flower Tip 225

  • Leaf Cake Decorating Tip 352

  • Decorator Brush Set

  • Fondant Smoother

  • Fondant Roller, 20-Inch - Fondant Tool

  • Roll and Cut Fondant Mat

  • 1.5 Inch Flower Nail No7

  • Floral Cake Spike Set, 6-Count

  • Wooden Dowel Rods

  • Cake Boards

  • Fanci-Foil Wrap

  • 15 x 21 in. plywood or foamcore board

  • 12- 20-gauge green cloth-covered florist wire

  • 70- 24-gauge green cloth-covered florist wire

  • Florist tape

  • Craft block

  • Waxed paper

  • Drinking straws

  • Scissors

  • Ruler

Instructions

Click to mark complete

  1. Several days in advance: Make royal icing roses and attach to wires. Let dry. Also: Using royal icing, make 40 tip 352 leaves on wires and 100 tip 225 drop flowers with tip 2 dot centers. Let dry.
  2. And: Prepare base board. Cut out board shape 1 in. larger on all sides than largest pan. Cover with rolled fondant.
  3. Bake and cool 2-layer cakes (bake two 1 1/2 in. high layers for 3 in. high cakes). Prepare for Stacked Construction. Ice smooth.
  4. Attach drop flowers to cake sides with icing dots. Pipe tip 4 bead bottom borders. Prepare rose sprays. For top tier, gather 4 tip 101, 1 tip 103 and 2 tip 104 roses with 6 leaves; secure with florist tape. Gather 2 tip 124, 1 tip 103 and 2 tip 101 roses with 6 leaves; secure with florist tape. Tape 2 groups together and arrange in Flower Spike, securing with extra fondant if needed. Repeat for 2 additional sprays, increasing number of flowers and size for each tier.
  5. At reception: Insert flower spikes. Cut drinking straws to 3 in.; insert cake pick into straws, then insert into cake top.

Notes

How To

  • How to Pipe Swirl Drop Flowers

    How to Pipe Swirl Drop Flowers

    Made by adding a simple twist motion, swirl drop flowers have petals with a bit more flair and dimension, leading to open-looking Blossoms.

  • How to Pipe Buttercream Roses

    How to Pipe Buttercream Roses

    Instantly elevate your dessert with an elegant buttercream rose. Made by layering petals on a flower nail, this blooming buttercream flower is easy to make once you get the hang of it! Use a standard petal tip and stiff buttercream frosting to make a whole garden of roses for your next baking project.

  • How to Pipe Icing Leaves

    How to Pipe Icing Leaves

    Make a simple, versatile leaf to add realistic details to flowers. Leaf tips can also be used to make simple flowers, such as sunflowers.

  • How to Pipe Beads

    How to Pipe Beads

    The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.

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