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A Pedestal of Petals Cake

Made with the Dimensions® Giant Cupcake Pan, this cake is beautifully detailed with fondant flowers and violet buttercream hearts.


Difficulty: Somewhat Easy


Step 1

Several days in advance: Make flowers. Add 1/2 teaspoon Gum-Tex to 8 oz. fondant; roll out 1/16 in. thick. cut 80 flowers using medium Flower Cut-Out. Make extras to allow for breakage. Let dry in Candy Melting Plate dusted with cornstarch. When flowers have dried, brush on Pearl Dust. Use fondant adhesive to attach Sugar Pearl centers.

Step 2

Bake and cool cake. Stack top and bottom; trim 3 x 2 in. of top flat where ornament will sit. Using violet icing, pipe 2 tip 6 vertical lines into each indentation of cupcake bottom. Pipe vertical center line using white icing and tip 45. Pipe tip 2 violet bead hearts, about 1/2 in. apart, beginning at bottom and working upward. Ice top of cupcake smooth. Attach large flowers, beginning at bottom edge and working upward; leave center open for ornament.

Step 3

At reception: Position ornament.†.

*Combine Violet with Pink for violet shown.

† Always place a separator plate, or cake board cut to fit, on the cake where you position any figurine or topper. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape.