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Daisy Delicacy Cake Zoom

Daisy Delicacy Cake


Softly shaded tiers draped in daisies are linked by pretty Tailored Tiers separators, each covered with fondant in a lively imprinted design. The illuminated fountain and the dazzling crystal-look topper complete the look.
Makes: Serves 116
Skill Level: Difficult

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Step 1

At least 2 days in advance, make fountain base ring. Fold a 25 in. sheet of waxed paper in half; wrap around 8 x 3 in. pan; tape seam together. Tint 2 packages gum paste blue; roll out 1/8 in. thick. Cut a 15 x 3 in. strip; imprint design using Fondant Imprint Mat. Wrap around prepared pan, smoothing seam with fingers. Using bottom opening of any standard tip, cut a small opening for fountain cord in back of ring along bottom edge. Let dry for 48 hours.

Step 2

Prepare Tailed Tiers separators and hidden pillars. Remove fabric from separators. Tint 24 oz. fondant blue. Roll out 1/8 in. thick. Cut a 24 x 2 in. strip for large separator and a 15 x 2 in. strip for small separator; imprint design using Fondant Imprint Mat. Brush separator sides with Piping Gel; attach strips. Cut a 3 1/2 x 2 in. strip for each hidden pillar. Brush the top 2 in. of pillar with piping gel and attach strip. Let all dry overnight.

Step 3

Make hanging garland and drop flowers. Cover an 18 in. plate with waxed paper; divide in sixteenths. Position plate on cake pan. Roll out white gum paste 1/8 in thick. Cut 6 1/2 x 1/4 in. strips; using royal icing, attach strips to plate at division marks to form garland positioning 1/2 in. of each end on plate. Let dry.

Step 4

Make topper base. Roll out white gum paste 1/8 in. thick. Cut 4 in. circle; let dry. Decorate imprinted strips on separators, pillars and base ring. Using thinned royal icing, fill in imprinted areas on all strips with tip 1. Let dry.

Step 5

Bake and cool 2-layer cakes. Prepare for rolled fondant and Tailored Tiers Construction. Tint 126 oz. fondant blue. Cover cakes; smooth with Fondant Smoother. Divide 6 in cake into sixths, 10 in. cake into tenths and 14 in. cake into twelfths. Use garland marker from Cake Dividing Set to mark garlands at division points.

Step 6

Pipe tip 3 drop string garlands over markings; attach drop flowers. Carefully remove garlands from plate; remove waxed paper. Position 14 in. cake on plate; pipe tip 16 shell bottom border. Insert hidden pillars in 6 in. cake; pipe tip 16 shells around pillars.

Step 7

At Reception, assemble cakes. Position fountain base ring on 18 in. plate. Turn on fountain switch and position fountain with cord through hole in ring. Position Roman Columns and 14 in. cake. Position remaining cakes and separators. Pipe tip 16 shell bottom borders. Position topper base and topper. Attach hanging garlands with royal icing; attach drop flowers on garland ends on plate with icing.

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

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Sky Blue Icing Color

Sky Blue Icing Color

Meringue Powder

Meringue Powder

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Discontinued

Discontinued

6 in. Round Pan

6 in. Round Pan

10 in. Round Pan

10 in. Round Pan

14 in. Round Pan

14 in. Round Pan

8 x 3 in. Round Pan

8 x 3 in. Round Pan

Cake Circles

Cake Circles

Waxed paper

Waxed paper

Cellophane Tape

Cellophane Tape

The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate stringwork. Called a ?drop? string because the line of piped icing is allowed to ?drop? or fall, by itself, before re-attaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.

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.

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