Daisy Burst Cake

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4.7 Average of 3 ratings

Difficulty: Medium
Average of 2 reviews

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It’s the elegant simplicity of daisies that makes this the perfect cake for a spring or summer wedding or shower. Beautiful fondant blossoms rim the cakes sides and top it with a bountiful, vibrant bouquet.

Ingredients:

Makes:

Cake serves 50.

Techniques Used:

Tools:

Instructions
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Instructions:

Step 1

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 2

At 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.

Step 3

Ice 2-layer cakes smooth in buttercream (ice sides in moss green) and prepare for stacked construction.

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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