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.
Source:
1999 Yearbook
Tools:
Ingredients:
Makes: Cake serves 12.
Techniques Used:
instructions
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.
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.
Roll remaining
fondant into 1/4 in. diameter ropes.
Position cross rope on cake top; attach small
balls of fondant at each end of rope.
Repeat same process for bottom border.
Attach
flowers with royal icing; pipe tip 352 leaves.