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Rejoice, Alleluia Cake

Rejoice, Alleluia Cake
Average of 5 ratings: 4.6 stars

Difficulty Level: Medium
Average of 2 reviews

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1 Questions // Post a Question
A lovely way to evoke the spirit of Easter--our Rejoice, Alleluia Cake decorates a traditional fondant cross with a beautiful spray of Morning Glories, Bluebells and drop flowers.

Ingredients:

Makes:

Cake serves 12.

Techniques Used:

Tools:

Instructions:

Step 1

At least 1 day ahead of time, using royal icing, make the following flowers: 7 Morning Glories using tips 103, 104, tip 1 lines, tip 2 dot centers on 1 5/8 in. lily nail; 12 Bluebells using tip 66 for petals and tip 2 for dot centers on 1 1/4 in. lily nail; 20 tip 131 peach drop flowers with tip 2 yellow dot centers and 15 tip 225 white drop flowers with tip 2 yellow dot centers. Let dry.

Step 2

Tint fondant yellow; set aside 1/2 box of fondant for rope trim. Prepare and cover cake with rolled fondant; smooth with Easy-Glide Fondant Smoothers.

Step 3

Roll remaining fondant into 1/4 in. diameter ropes.

Step 4

Position cross rope on cake top; attach small balls of fondant at each end of rope.

Step 5

Repeat same process for bottom border.

Step 6

Attach flowers with royal icing; pipe tip 352 leaves.