Daisy Burst Cake
Cake serves 50.
- four 8 in. lengths needed 22-gauge white cloth-covered florist wire
- White floral tape
- Waxed paper
At least 2 days in advance: Make cut-out fondant daisies.
Knead 1/2 teaspoon Gum-Tex into 8 oz. white fondant. Roll out fondant 1/8 in. thick and cut 52 daisies using medium Cut-Out.
Place each daisy on thin foam and shape petals by running small ball tool from petal tip to center of flower.
Roll 1/4 in. diameter primary yellow fondant balls for flower centers and attach with damp brush.
Let dry on medium flower formers dusted with cornstarch.
Step 2At least 1 day in advance: Make fondant daisies for bouquet.
Roll out remaining white fondant 1/8 in. thick, and using straight-edge wheels from Ribbon Cutter/Embosser with no spacers, cut six 5 in. long strips for each daisy.
Press ends of strips together and flatten strip to form a teardrop shape.
Attach teardrops with damp brush to make 4 daisies. Roll 3/4 in. diameter primary yellow fondant balls for flower centers and attach with damp brush.
Let dry 24 hours on waxed paper-covered board dusted with cornstarch.
Attach bouquet daisies to wires with thinned fondant adhesive. Let set.
Ice 2-layer cakes smooth in buttercream (ice sides in moss green) and prepare for
Pipe tip 16 shell top borders and tip 18 shell bottom borders. Attach Cut-Out daisies with dots of icing.
Place a ball of fondant in flower spike to support wires.
Insert flower spike in cake top; insert daisy bouquet, trimming and shaping wires as needed.
**Note: 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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