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Flowery Tale Cake

Average of 10 ratings: 4.6 stars

Difficulty Level: Somewhat Easy
Average of 5 reviews

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This best-wishes bestseller has a lovely story to share with bookworms and gardeners alike. Add piped-icing details and star-shaped flowers to a Book Pan cake to compose a romantic tome.

Ingredients:

Makes:

Cake serves 24.

Techniques Used:

Tools:

Instructions:

Step 1

We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icing in covered containers until ready to use. Bring to room temperature for decorating.

Step 2

Make 4 3/4 cups buttercream icing
• Tint 1/4 cup Leaf Green/Lemon Yellow combination
• Reserve 4 1/2 cups white

Step 3

Use 79 oz. of white fondant:
• Mix 5 oz. with 1/4 teaspoon Gum-Tex (to be used to make Fantasy Flowers)
• Tint 2 oz. green/yellow combination
• Tint 36 oz. rose
• Reserve 36 oz. white

Step 4

Cut two cake boards to 13 x 17 in.; tape together and wrap board with foil. Lightly coat board with Piping Gel to help fondant stick to foil. Roll out rose fondant 1/8 in. thick; position over board using rolling pin, draping fondant over edge. Trim excess fondant from edges under bottom of board. Set aside.

Step 5

Ice top of cake lightly and sides thick with white buttercream icing. Use wide edge of decorating comb to comb cake sides to resemble book pages.

Step 6

Roll out 36 oz. of white fondant 1/8 in. thick. Cover cake top and trim excess fondant.

Step 7

Position book cake on fondant-covered base board and secure with white icing.

Step 8

Use tip 3 and white icing to pipe a mound on left side of cake as a base for flowers.

Step 9

Use tip 3 and green/yellow combination icing to pipe outline stems at bottom of mound. Position flowers on mound.

Step 10

Roll out green/yellow combination fondant 1/8 in. thick. Cut 6 leaves (3 of each size) using large and medium Cut-Outs. Insert leaves into icing mound.