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Flower Filled First Birthday Cake Zoom

Flower Filled First Birthday Cake


Makes: Cake serves 37.
Skill Level:

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Step 1

2 DAYS IN ADVANCE

Make #1 candy plaque topper. Melt 36 oz. white Candy Melts candy according to package directions. Pour 3/4 in. thick into #1 pan. Tap to settle; chill until firm, about 30 minutes. Unmold onto soft cloth.

Step 2

Decorate #1 topper. Tint white fondant violet/rose combination in fi ve shades (for light, medium and dark violet) as follows: 84 oz. for shade used on base board and bottom cake, 8 oz. for dark shade used on top cake border strip and 2 oz. each for remaining shades. Use 9 in. fondant roller with pink guide rings to roll out 2 oz. of each shade 1/16 in. thick as needed. Use cutters from flowers Cut-Outs fondant cutters set to cut five small, two medium and two large flowers from each fondant color. Reserve remaining fondant.

Use narrow end of tip 8 to cut out centers of small flowers. Use narrow end of tip 2A to cut out centers of medium flowers. Use wide end of tip 8 to cut out centers of large flowers. Use brush and piping gel to randomly attach flowers to raised area of candy topper. Use knife to trim off any fondant that extends over edge.

Use melted white candy to attach plastic dowel rods, 3 in. apart, to back of topper, leaving 3 in. extending at bottom to insert into cake. Chill until firm, 3 to 5 minutes.

Step 3

Prepare and cover base board. Using largest oval pan (16.5 in. x 12.38 in.) as a guide, cut foamcore oval 1 in. wider than pan on all sides. Use reserved violet fondant to cover base board. Reserve remaining fondant.

Step 4

1 DAY IN ADVANCE

Bake and cool 13.5 in. x 9.8 in. and 16.5 in. x 12.38 in. oval cakes. Larger cake is one layer, 2 in. high, smaller cake is two layers, 3 in. high (trim layers to 1 1/2 in high).

Step 5

Cover cakes with fondant. Prepare buttercream icing following recipe directions. Tint a portion to match violet fondant on base board. Prepare cakes for rolled fondant and stacked construction. Cover bottom cake with violet/rose fondant and top cake with white fondant. Stack cakes on prepared base board.

Roll out reserved darkest violet fondant 1/16 in. thick. Use fondant trimmer to cut a strip, 3/4 in. wide x 38 in. long. Use damp brush to attach strip around base of top cake.

Step 6

Pipe icing details. Use tip 4 and reserved violet icing to pipe bead bottom border on bottom cake. Use tip 6 and reserved violet icing to print name.

Step 7

DAY OF CELEBRATION

Position topper. Lightly mark cake top where rods of topper will hit. Use sharp knife to sharpen one end of bamboo dowel rods. Push sharpened end through cakes to bottom board. Slide plastic dowel rods of topper over bamboo dowel rod supports.

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Ingredients

Products

$7.29

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$4.29

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White Candy Melts® Candy

4 packages White Candy Melts® Candy

Violet Icing Color

Violet Icing Color

Rose Icing Color

Rose Icing Color

Tools

Products

#1 Pan

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$13.99

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$9.99

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Tip: 2A

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$1.69

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Tip: 4

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$1.19

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Tip: 6

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$0.99

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Tip: 8

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$0.99

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Roll-N-Cut Mat

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$9.99

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$6.99

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$22.99

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$4.99

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Brush Set

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$1.99

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$2.59

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$3.19

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$9.99

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4-pc. Oval Pan Set ((two largest [13.5 in. x 9.8 in. and 16.5 in. x 12.38 in.] used))

Discontinued

12 in. Disposable Decorating Bags

12 in. Disposable Decorating Bags

13 x 19 in. Cake Boards

13 x 19 in. Cake Boards

Fanci-Foil Wrap

Fanci-Foil Wrap

18 x 14 in. foamcore board

18 x 14 in. foamcore board ((1/2 in. thick))

Use pans as molds when making solid decorative plaques. If your pan has detail, it may be painted in desired colors as you would for any candy mold.

The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.

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