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Daisy Burst Cake Zoom

Daisy Burst Cake


It?s the elegant simplicity of daisies that makes this the perfect cake for a spring or summer wedding or shower. Beautiful fondant blossoms rim the cakes sides and top it with a bountiful, vibrant bouquet.
Makes: Cake serves 50.

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Step 1

At least 2 days in advance: Make cut-out fondant daisies.
Knead 1/2 teaspoon Gum-Tex into 8 oz. white fondant. Roll out fondant 1/8 in. thick and cut 52 daisies using medium Cut-Out.
Place each daisy on thin foam and shape petals by running small ball tool from petal tip to center of flower.
Roll 1/4 in. diameter primary yellow fondant balls for flower centers and attach with damp brush.
Let dry on medium flower formers dusted with cornstarch.

Step 2
At least 1 day in advance: Make fondant daisies for bouquet.
Roll out remaining white fondant 1/8 in. thick, and using straight-edge wheels from Ribbon Cutter/Embosser with no spacers, cut six 5 in. long strips for each daisy.
Press ends of strips together and flatten strip to form a teardrop shape.
Attach teardrops with damp brush to make 4 daisies. Roll 3/4 in. diameter primary yellow fondant balls for flower centers and attach with damp brush.
Let dry 24 hours on waxed paper-covered board dusted with cornstarch.

Attach bouquet daisies to wires with thinned fondant adhesive. Let set.
Step 3

Ice 2-layer cakes smooth in buttercream (ice sides in moss green) and prepare for stacked construction.
 
Pipe tip 16 shell top borders and tip 18 shell bottom borders. Attach Cut-Out daisies with dots of icing.

Place a ball of fondant in flower spike to support wires.
 
Insert flower spike in cake top; insert daisy bouquet, trimming and shaping wires as needed.

**Note: The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.

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Ingredients

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$7.29

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Moss Green Icing Color

Moss Green Icing Color

Gum-Tex?

Gum-Tex?

cornstarch

cornstarch

Tools

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$1.19

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$1.19

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$9.99

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$29.99

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$3.29

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$1.99

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$6.99

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$2.59

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Discontinued

6 in. Square Pan

6 in. Square Pan

10 x 2 in. Square Pan

10 x 2 in. Square Pan

Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

22-gauge white cloth-covered florist wire

four 8 in. lengths needed 22-gauge white cloth-covered florist wire

White floral tape

White floral tape

Waxed paper

Waxed paper

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.

A simple way to add color and visual interest to a cake. Cutouts are fondant shapes that can be made in a variety of sizes and colors.

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