An Angel Among Us Cake
Cake serves 60.
- Flat board
- Waxed paper
- Cellophane Tape
Several days in advance: Make fondant bassinet back, back scallops, pillow, blanket top edge and baby.
Also in advance: Make drop flowers using royal icing. Make 140 tip 225 yellow, 140 tip 224 blue, 140 tip 224 pink, 10 tip 225 white. Add tip 2 white dot centers to all. Make extras to allow for breakage; let dry.
Ice 2-layer cake sides smooth with white buttercream; let icing set. Make scalloped patterns for cake sides by cutting 4 in. wide sheets of waxed paper long enough to wrap around each cake completely. Divide sheet for 8 in. cake into 6ths and sheet for 12 in. cake into 10ths.
On top edge of each sheet, draw scallop pattern 1 1/2 in. deep between each division point; cut scallops with scissors. Place lower portion of scallop sheets around each cake; secure with tape. Ice exposed top and side areas smooth with yellow buttercream; remove sheets. Prepare cakes for stacked construction.
Pipe tip 12 shell at the beginning point of each scallop and cover with flower clusters. Pipe tip 3 vine between flower clusters following the scallops; attach flowers to vines. Add tip 349 leaves to flowers and clusters. Randomly pipe tip 2 dots on top and sides of cake. Pipe tip 199 shell bottom borders topped with tip 13 diagonal zigzags.
Insert bassinet into cake top. Attach assorted flowers to top of bassinet with royal icing.
To make fondant bassinet back, back scallops, pillow, blanket top edge and baby: Roll out fondant 1/8 in. thick. Using patterns, cut bassinet back and pillow.
For bassinet back scallops, cut 10 circles using smallest round Cut-Out; cut circles in half. Roll out fondant 3/8 in. thick. Using patterns, cut blanket top edge. Tint 1 oz. fondant peach; roll out 1/8 in. thick. Cut baby head using medium round Cut-Out; trim 1/8 in. off bottom edge. Reserve remaining peach fondant. Let all pieces dry on waxed-paper covered surface dusted with cornstarch.
Attach pillow and blanket top edge pieces to bassinet back with thinned fondant adhesive. Attach head to meet blanket top edge. Draw eyes and mouth with black FoodWriter.
Using reserved peach fondant, roll small balls for nose, ears and cheeks; attach with damp brush. Roll 4 fondant logs, 2 x 3/8 in. diameter, tapered at top end.
Attach logs to bassinet back piece with damp brush, even with bottom edge. Roll out fondant 1/4 in. thick. Using pattern, cut skirt; position over logs, pressing and smoothing to create ruffled look. Trim as needed and let dry.
Attach 6 in. lollipop stick to back of bassinet back piece with royal icing; let dry. Pipe tip 2 outline and swags where blanket top edge meets skirt; attach a royal icing drop flower at each swag point. Attach bassinet scallops around top edge of bassinet with thinned fondant adhesive.
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