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Glimmering Emerald Cake


Go green with a shimmering scrollwork and bow creation.
Makes: Serves 62.?

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Step 1

3 DAYS IN ADVANCE

Make bow. Tint 108 oz. white fondant kelly green. Use 9 in. fondant roller with pink guide rings to roll out 2 1/2 oz. green fondant 1/16 in. thick. Use knife and side cascade pattern B to cut four bow loops. Fold over to form loops, using damp brush to attach ends; support with cotton balls. For knot, cut a strip, 1 in. x 3 1/2 in. Shape into a circle; attach ends with damp brush. Set on sides to dry. Let dry 24 hours on cornstarch-dusted board. Reserve remaining fondant.

Brush tops of loops and knot with piping gel. Sprinkle with emerald pearlized sugar; brush away excess. Let dry.

Step 2

2 DAYS IN ADVANCE

Bake and cool 6 in., 8 in. and 10 in. round cakes. Each cake is 5 in. high (two 2 1/2 in. layers). Prepare buttercream icing following recipe directions. Prepare and cover cakes with green fondant. Reserve remaining fondant. Prepare cakes for stacked construction but do not stack cakes. Use cake dividing chart to divide cakes in fourths.

Step 3

1 DAY IN ADVANCE

Mark side cascades. Use toothpick to mark side cascade patterns on cake sides at all four division points as follows: pattern A on 6 in. cake (pointed end down); pattern B on 8 in. cake (center design); pattern A on 10 in. cake (pointed end up). Mark pattern C on 6 in. cake top, lining up points toward center of cake.

Step 4

Imprint press designs. Use assorted design presses from decorative press set to imprint two or three designs between cascade patterns. Repeat same design choices and placements in all four sections of same tier.

Step 5

Apply piping gel. Place 10 in. cake on Tilt- N-Turn turntable, set at highest tilt angle, with high side toward you. Brush cascade pattern areas with piping gel. Use tip 3 to pipe piping gel over imprinted press designs.

Step 6

Apply sugar. Place a baking pan behind turntable to catch excess sugar (can be reused). On 10 in. cake, sprinkle sugar over piping gel, one section at a time; brush away excess. Turn cake and repeat on other three sections. Repeat process on remaining cakes, and 6 in. cake top.

Step 7

Stack cakes. Brush piping gel on 8 in. and 10 in. cake tops to connect the pattern designs. Sprinkle with sugar; brush away excess.

Step 8

Add fondant borders. Roll reserved green fondant into logs, 3/16 in. dia. Use knife to cut four logs, each 4 in. long, to fit between cascade patterns on 6 in. cake. Cut four logs, each 5 3/4 in. long, for 8 in. cake. Cut four logs, each 3 1/2 in. long for 10 in. cake. Attach using damp brush.

Step 9

Position bow. Use thinned fondant adhesive to attach bow loops and knot.

?The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.

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Ingredients

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$7.29

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Emerald Pearlized Sugar ((2 needed))

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Color:
Emerald Green
$4.49

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$4.29

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Kelly Green Icing Color

Kelly Green Icing Color

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6 x 3 in. Round Pan

6 x 3 in. Round Pan

8 x 3 in. Round Pan

8 x 3 in. Round Pan

10 x 3 in. Round Pan

10 x 3 in. Round Pan

6 in. Cake Circles

6 in. Cake Circles

8 in. Cake Circle

8 in. Cake Circle

10 in. Cake Circle

10 in. Cake Circle

12 in. Disposable Decorating Bags

12 in. Disposable Decorating Bags

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