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Flowers On The Wild Side Mini Cakes Zoom

Flowers On The Wild Side Mini Cakes


Makes: Each mini cake serves 1.
Skill Level:

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Step 1

2 DAYS IN ADVANCE

Make flowers. Tint 6 oz. white fondant leaf green and 5 oz. each sky blue, rose, violet/rose combination (for violet) and 1 oz. lemon yellow/golden yellow combination (for yellow). Knead 1/2 teaspoon Gum-Tex into each color except yellow. Use 9 in. fondant roller with pink guide rings to roll out rose, violet and blue fondant 1/16 in. thick as needed. Use large cutter from daisy cutter set to cut two daisies for each flower. Place on thin shaping foam and use small veining tool from 10-pc. gum paste/fondant tool set to score center vein lines on petals.

Dust 3 in. flower forming cups with cornstarch. Place one daisy in cup; brush center with water; attach second daisy of same color, staggering petals. Repeat for all flowers.

Step 2

Make flower centers. Roll yellow fondant balls, 1/2 in. dia. Flatten bottom to 3/4 in. dia. Use small end of veining tool to imprint texture. Use water brush to attach centers to flowers. Let dry in cups 24 to 48 hours.

Step 3

Make bases for vases. Roll out green fondant 1/4 in. thick. Use circle cutter to cut one base for each vase; reserve excess fondant. Let dry 24 to 48 hours on cornstarch- dusted cake board.

Step 4

Make leaves. Roll out reserved green fondant 1/16 in. thick. Use medium Cut-Out from leaves Cut-Outs fondant cutters to cut four leaves for each vase. Let dry 24 to 48 hours on cornstarch- dusted board.

Step 5

1 DAY IN ADVANCE

Bake and cool 10.5 in. x 15.5 in. x 1 in. jelly roll cake. Use knife to level to 1 in. high. Use knife to cut into eight sections, 3.25 in. wide x 5.25 in. long.

Prepare buttercream icing following recipe directions. Use spatula to spread each piece with icing. Roll up tightly to form vase, starting at long end.

Step 6

Wrap vase. Use scissors to cut each zebra Sugar Sheets! edible decorating paper into four rectangles, 3 1/4 in. wide x 5 1/2 in. high. Remove backing. Spread thin layer of icing on back; attach around vase. Use scissors to trim excess.

Step 7

DAY OF CELEBRATION

Assemble vase. Use tip 32 and icing to pipe a dot on fondant base; attach vase. Use tip 32 and icing to pipe a swirl on top of vase; attach flowers and leaves.

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Ingredients

Products

22 oz. White Ready-To-Use Rolled Fondant ((makes 8 treats))

$7.29

In Stock (ships in 1-2 business days)

$4.29

In Stock (ships in 1-2 business days)

Gum-Tex

Gum-Tex

Rose Icing Color

Rose Icing Color

Leaf Green Icing Color

Leaf Green Icing Color

Sky Blue Icing Color

Sky Blue Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Golden Yellow Icing Color

Golden Yellow Icing Color

Violet Icing Color

Violet Icing Color

Yellow Sponge Cake

Yellow Sponge Cake

Zebra Sugar Sheets Edible Decorating Paper

2 sheets Zebra Sugar Sheets Edible Decorating Paper ((makes 8 treats))

cornstarch

cornstarch

Tools

Products

$14.49 $11.59

In Stock (ships in 1-2 business days)

$9.99

In Stock (ships in 1-2 business days)

$1.19

In Stock (ships in 1-2 business days)

$29.99

In Stock (ships in 1-2 business days)

$6.99

In Stock (ships in 1-2 business days)

$6.99

In Stock (ships in 1-2 business days)

$9.99

In Stock (ships in 1-2 business days)

$7.99

In Stock (ships in 1-2 business days)

$3.29

In Stock (ships in 1-2 business days)

$0.69

In Stock (ships in 1-2 business days)

$2.99

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Discontinued

12 in. Disposable Decorating Bags

12 in. Disposable Decorating Bags

13 x 19 in. Cake Boards

13 x 19 in. Cake Boards

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