Daisies Go Crazy Cake
Cake serves 18.
At least 2-3 days in advance: Make fondant flowers and leaves.
Roll out neon fondant colors 1/8 in. thick and cut 11 each medium and large flowers using daisy Cut-Outs. Tint 1 oz. white fondant green, roll 1/8 in. thick and cut 10 leaves using medium Cut-Out.
Let flowers and leaves dry on cornstarch-dusted surface. When dry, brush flowers and leaves with water and sprinkle with Shimmer Dust to match colors; let dry. Attach medium daisy to center of large daisy with thinned fondant adhesive.
Roll small white balls of fondant and attach for flower centers with damp brush; let dry. Cut 3 florist wires to 13 in., 3 to 10 in., 2 to 9 in. and 3 to 8 in. When dry, attach flowers and leaves to florist wires with thinned fondant; set aside.
Prepare 3-layer cake (two 2 in. and one 1 in. high to make a 5 in. high cake) for rolled fondant by lightly icing with buttercream. Cover cakes with white fondant; smooth with Easy-Glide Smoother. Combine remaining violet fondant from flowers with white fondant to equal 15 oz.; add a small amount of violet icing color for shade used on embossed stripes.
Tint 5 oz. white fondant with Royal Blue icing color for shade used on smooth stripes. Roll out violet fondant 3/16 in. thick; using Cutter/Embosser with 2 straight-edge cutters and 2 striped embossing wheels (no spacers), cut 8 double-wide strips, 5 in. long. Roll out blue fondant 3/16 in. thick; using 2 straight-edge cutters and one 1/3 in. spacer, cut 8 smooth strips, 5 in. long. Attach strips, alternating blue and violet, to cake sides with damp brush.
For bottom border, roll 3/4 in. balls of white fondant and attach to cake with thinned fondant. Pipe swirls on top of balls with white Icing Writer.
For top border, roll 5/8 in. white fondant balls and attach with thinned fondant.
Cut dowel rod to height of cake and insert into cake center. Drop a piece of fondant into dowel rod to secure flowers. Position flowers.
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