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Dancing Daisy Flower Cake Zoom

Dancing Daisy Flower Cake


Flowers are just the right addition to any celebration. Especially our Dancing Daisy. What a bright and cheerful dessert decorated in pastel full bloom. Great for birthdays, showers, club nights and impromptu gatherings.
Makes: Cake serves 12.
Skill Level: Easy

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Additional Information

Step 1

Prepare Icing
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.

Make 3 cups buttercream icing:
Tint 2 1/4 cups rose (thin 1 1/4 cups with 4 teaspoons light corn syrup)
Tint 1/4 cup Violet/Rose combination
Tint 1/2 cup Lemon Yellow/Golden Yellow combination

Step 2

Decorate in Order

Use thinned rose icing and spatula to ice sides of cake smooth.

Step 3

Use tip 5 and rose/violet combination icing to outline petals.

Step 4

Use tip 16 and rose icing to fill in petals with outlines.

Step 5

Use tip 16 and lemon yellow/golden yellow combination icing to pipe rosettes in center of flower.

Step 6

Baking Instructions
Preheat oven to 350°F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces.
 
Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour or use Wilton Cake Release, for perfect, crumb-free cakes!).

Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan.

Bake cake on middle rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions.

Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking.

To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake.

To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.

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Ingredients

Products

$3.49

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Rose Icing Color

Rose Icing Color

Violet Icing Color

Violet Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Golden Yellow Icing Color

Golden Yellow Icing Color

light corn syrup

light corn syrup

Tools

Products

$13.99

In Stock (ships in 1-2 business days)

$1.19

In Stock (ships in 1-2 business days)

$1.19

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Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

Spatula

Spatula

Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.

The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.

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Dancing Daisy Flower Cake is rated 4.583333333333333 out of 5 by 12.
Rated 4 out of 5 by from I made this cake for my daughter's birthday celebration, she LOVED it!!! It was before I had taken any formal Wilton classes, but I managed to turn out a beautiful cake using your prepared buttercream icing and gel tints. I began by icing the entire cake in buttercream tinted pink and used a star tip to outline the edges and center lines in light green, followed by grouping stars in yellow to make the center. This cake inspired me to want to do better, so I enrolled in the basic class, in retrospect, I'm not sure that I would have done anything differently.
Date published: 2011-05-12
Rated 5 out of 5 by from I made this cake for my granddaughter's 6th birthday party & when she saw it her eyes lit up. I used crisco & flour to coat the pan before adding cake batter & it came out of the pan with no problem what so ever. It was quite easy to decorate with buttercream frosting. I'm pleased to have this pan.
Date published: 2011-03-04
Rated 4 out of 5 by from I'm a GS leader for 2 "Daisy" troop and I've made this cake several time for their Invesiture Ceramony along with their Bridging Ceramony's. It gets great reviews all the time. This is a must for any GS Leader. This was my 1st investment with a wilton cake pan.
Date published: 2011-05-12
Rated 5 out of 5 by from i felt like this was an easy cake to decorate. just remember it takes a while to do all the little stars with icing. give yourself plenty of time. it isnt something that you can do with only an hour before people start showing up.
Date published: 2011-05-14
Rated 5 out of 5 by from I made this cake for my mother's birthday and decorated each petal different colors for each of her six kids and the center for her. The cake was a hit with her and my siblings.
Date published: 2011-05-16
Rated 4 out of 5 by from This a pretty easy cake to make and comes out pretty nice in the end. Only problem is if you want to personalize it for a birthday party or something it can be difficult.
Date published: 2011-05-15
Rated 3 out of 5 by from I have made this cake several times for that quick and last minute birthday cake. It's a simple and pretty cake for that special little girl.
Date published: 2011-01-15
Rated 5 out of 5 by from Loved this cake. The best part is that it can fit with ay occasion. Everyone couldnt say enough great things about my decorating!
Date published: 2011-05-14
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