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Corsage Colorama Cake Zoom

Corsage Colorama Cake


Makes: Cake Serves 40

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Step 1

Two days in advance: Make jumbo roses.

Step 2

Prepare base board. Tint 96 oz. fondant green. Prepare and cover cake base with 24 oz. fondant. Reserve excess fondant.

Step 3

Bake and cool 2-layer round cakes. Prepare and cover with reserved green fondant; reserve remaining fondant. Prepare cakes for stacked construction.

Step 4
Roll out remaining green fondant 1/8 in. thick. Cut a strip 4 in. x 20 in. Imprint dots using pattern embosser. Attach around sides of 6 in. cake using damp brush. Trim as needed. Cut a strip 4 in. x 33 in. Repeat as above to cover sides of 10 in. cake. To allow room for roses, position 10 in. cake on prepared cake base 1 1/2 in. from back edge. Position 6 in. cake at back left of 10 in. cake with cake sides aligned vertically.

Step 5

Position roses, supporting and angling as needed with balls of fondant.

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Rose Icing Color

Rose Icing Color

Orange Icing Color

Orange Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Golden Yellow Icing Color

Golden Yellow Icing Color ((Combine Lemon Yellow with Golden Yellow for yellow shown))

Leaf Green Icing Color

Leaf Green Icing Color ((Combine Leaf Green with Lemon Yellow for green shown))

Favorite crisped rice cereal treat recipe

Favorite crisped rice cereal treat recipe

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Discontinued

6 x 2 in. Round Pan

6 x 2 in. Round Pan

10 x 2 in. Round Pan

10 x 2 in. Round Pan

Cake Circles

Cake Circles

Fanci-Foil Wrap

Fanci-Foil Wrap

12 oz. foam bowls

12 oz. foam bowls ((5 7/8 in. diameter, 6 needed))

Adding toppings after baking may be preferred when using larger sprinkles or for filling in a design area with more control. During baking, jimmies or larger sprinkles may spread or colors may bleed.

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