Decorated with a geometric pattern and a pretty bow topper, this cake's pastel palette creates a delightful centerpiece for a Mother's Day celebration. Learn fondant techniques and more taking a Wilton Method Class on Craftsy. It?s a great way to expand your decorating knowledge from the comfort of your home.
Make bow loops 1 day in advance. Tint 5 oz. fondant teal. Reserve remaining white fondant. Knead 1/4 teaspoon of Gum-Tex into 3 oz. white fondant. Use fondant roller with purple guide rings to roll out fondant 1/16 in. thick. Use knife to cut two strips, each 1 1/4 in. x 6 in.
Fold ends over to form bow loops. Use damp brush to attach ends and pinch slightly. Set bow loops on sides and place paper napkins in loops to hold shape. Let dry overnight. Reserve remaining fondant.
Complete bow once loops are dried. Remove paper napkins from bow loops. Prepare thinned fondant adhesive following recipe directions. Use brush and thinned fondant adhesive to attach bow pieces.
For the bowknot, use fondant roller with purple guide rings to roll out remaining fondant 1/16 in. thick. Use knife to cut 3/4 in. x 3 in. strip. Wrap strip over center of bow to form the bowknot, and use damp brush to secure with seams underneath bow.
Use brush and pink Pearl Dust edible accents/lemon extract mixture to paint bow. Let dry, at least 30 minutes.
Make layered cake. Prepare batter following recipe directions. Bake and cool three 6 in. cake layers. Prepare buttercream icing following recipe directions. Prepare, torte, fill and stack cakes on cake circle for a 3-layer cake, 5 in. high. Use spatula and icing to ice cake smooth.
Make 2-layered fondant diamonds. Use fondant roller with purple guide rings to roll out teal fondant 1/16 in. thick. Use diamond cut-out from set to cut 52 diamond shapes from fondant. Place shapes under flap on storage board until ready to use.
Use fondant roller with purple guide rings to roll out 5 oz. white fondant 1/16 in. thick. Use zigzag pattern mat from set to imprint white fondant. Use diamond cut-out to cut 52 diamond shapes from white fondant.
Use knife and ruler to trim white fondant diamond shapes 1/8 in. smaller than teal diamond shapes. Use damp brush to attach white diamond shapes to teal diamond shapes.
Use brush and pink Pearl Dust edible accents/lemon extract mixture to paint imprinted zigzag pattern on white diamond shapes. Let dry at least 30 minutes.
Attach 2-layered fondant diamonds to cake sides. Use icing in cut disposable decorating bag to attach layered fondant diamonds to cake sides. The widest part of the layered diamond is placed horizontally.
Line one row of full layered fondant diamonds starting ¼ in. from the bottom of the cake. Place second layered diamond above the first diamond with the top pointed about 3 7/8 in. from bottom of cake. Continue to add rows so layered diamonds are centered in between the one below.
For bottom and top rows, cut layered diamonds in half. Attach bottom half to the top edge of cake and attach top half to the bottom edge of cake.
Decorate cake. Use icing to attach bow to top of cake.