Brush Embroidered Mother’s Day Cake
Favorite cake recipe or mix
Cake serves 1
Make flowers for pedestal two days in advance. Tint fondant blue. Use fondant roller with pink guide rings to roll out 2 in. ball of fondant 1/16 in. thick. Use second smallest (1 3/4 in.) blossom cutter from set to cut out 14 flowers.
Position two petals of each flower on pedestal plate and fold the flower over the edge. Let dry 24 hours.
Make brush embroidered flowers on fondant flowers one day in advance. Prepare royal icing following recipe directions. Remove flowers from pedestal. Use tip 3, royal icing and square tip brush to create brushed embroidery on flowers. Let dry 5 minutes.
Make cake. Prepare batter following recipe directions. Bake and cool 3-layer cake (trim one layer to 1 in. for a 5 in. cake). Place on a foil-wrapped cake circle.
Cover cake with fondant. Prepare buttercream icing following recipe directions. Tint a small portion blue. Use spatula and white icing to ice cake lightly. Use 20 in. fondant roller with orange guide rings to roll out fondant 1/8 in. thick. Cover cake with fondant. Position cake on pedestal.
Make brush embroidered flowers on cake. Use second largest (3 3/8 in.) blossom cutter from set to imprint fondant in cake center. Use third smallest (2 1/4 in.) blossom cutter from set to imprint inside previous blossom. Use smallest (1 3/16 in.) blossom cutter from set to imprint inside previous blossom.
Use tip 3, royal icing and square tip brush to create brushed embroidery on flowers. Use tip 2 and icing to attach white Sugar Pearl in center of flower.
Use tip 3 and blue buttercream icing to pipe bead bottom border.
Add flowers to pedestal. Use tip 3 and icing to reattach flowers to pedestal. Use tip 2 and icing to attach white Sugar Pearl in center of flowers.
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