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Breathtaking Floral-Crowned Fondant Cake

Create this botanical beauty in all its glory with the ease of our Tilt ‘N Turn ULTRA Cake Turntable. It lifts your cake off the work surface to decorate borders, and add embellishments all around the cake without straining.


Difficulty: Medium



Step 1

In advance, roll out gum paste 1/16 in. thick. Cut six dogwood flowers using small rose cutter from Gum Paste Flower Cutter Set.

Step 2

Imprint veins on petals using Flower/Leaf Impression Mat. Thin edges of petals with large ball tool from 10-Pc. Fondant/Gum Paste Tool Set on thin Fondant Shaping Foam.

Step 3

Dry three flowers in large Flower Forming Cups; dry three flowers in Mini Muffin Pan dusted with cornstarch.

Step 4

Tint gum paste Moss Green. Roll out 1/16th in. thick and cut six rose leaves with leaf cutter from Gum Paste Flower Cutter Set.

Step 5

Imprint veins on leaves using Flower/Leaf Impression Mat. Dry leaves both in convex and concave shapes on large section Wave Flower Former Set.

Step 6

Assemble 1 flatter flower and 1 cupped flower using Gum Paste Adhesive. Roll a small ball of gum paste and press into dogwood flower center.

Step 7

Mix periwinkle blue Color Dust with white Pearl Dust. Brush mixture from center of flower half way up petal. Dust center of flower with lime green Color Dust.

Step 8

Place 10 x 3 in. cake on Tilt 'N Turn ULTRA Cake Turntable. Prepare to be covered with fondant by lightly icing with buttercream icing.

Step 9

Tint fondant with Royal Blue Icing Color. Cover cake with fondant.

Step 10

Use Cake Dividing Set to divide cake into 16ths. Mark scallops 3/4 in., 1 1/8 in. and 1 1/2 in. deep from top edge of cake.

Step 11

Use tip 2 to pipe balls for scalloped garland. Add tip 5 bead bottom border.

Step 12

Position flowers and leaves on top of cake.