Five cakes stack on top of each other to create this stunning Dashing Daisy Spring Cake. Towering high and sporting colorful gum paste flowers, this spring cake would be great for a spring or summer quinceanera or a large spring wedding. Cakes like this are great for sizable crowds, and with bright floral embellishments and tall tiers towering above the table, this is one spring cake that's sure to catch everyone's eye!
3 days in advance: Make cake side dots.
Cover cake boards with parchment paper.
Use thinned royal icing to pipe 104 puddle
dots, 1/2 in. diameter. Make extras to
allow for breakage. Let dry.
Also: Make gum paste mega flowers. To
make large flower forming cups, line soccer
ball pan with aluminum foil. Carefully remove
foil, maintaining pan shape. Dust insides with
Tint gum paste: 6 oz. yellow and 9 oz.
orange; reserve 1 oz. white. Roll out 1/16 in.
thick as needed. Use medium round Cut-Out
to cut a yellow circle; position in center of
foil cup. Use pattern and knife to cut seven
orange petals for 6 in. cake. Position inside
foil cup and attach over circle using gum glue
adhesive. Cut another yellow circle. Attach
over center. Repeat for additional cake sizes,
using white circles for yellow flowers. Let dry
in foil cups 2 to 3 days.
buttercream icing to pipe tip 3 bead bottom
borders. Use fabric mold to make about 47
large fondant ribbons. Center and attach
around cake sides using damp brush; trim as
needed. Use tip 3 icing dots to attach puddle
dots to ribbons, about 1 1/2 in. apart.
At reception: Assemble tiers. Attach flowers
to cake sides using 1 in. balls of fondant and
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.