Ready-To-Use Fondant 24 oz. pkg
Cake serves 20
Bake and cool two-layer round cake. Place on foil-wrapped cake circle. Prepare cake for rolled fondant by lightly icing with buttercream. Smooth with fondant smoother.
Using border punch with Waves Border Cutting Insert, cut eight strips, 4 long x 3/4 in. wide, from Light Green Sugar Sheets! Turn strip and cut again to create wave design on both long edges. Divide cake into eighths. Brush back side of strips with piping gel and attach to each eighth of the cake.
Using border punch with Flower Chain Border Cutting Insert, cut eight 4-flower strips along short end of Bright Pink Sugar Sheets! Brush back side with piping gel and attach at center of wave strips.
Using Rotary Cutter, cut eight strips, 4 long x 1/4 in. wide, from Bright Yellow Sugar Sheets! Brush back side with piping gel and attach between wave strips.
For cake top flower, make a quilling circle flower center using Rotary Cutter to cut a strip, 8 1/2 long x 1/4 in. wide, from Bright Pink Sugar Sheets! Position on cake top.
For each petal, make quilling loops using Rotary Cutter to cut three strips from Bright Pink Sugar Sheets! for each petal, one 1/4 in. wide x 2 3/8 in. long, one 1/4 in. wide x 3 3/4 long and one 1/4 in. wide x 5 5/8 long. Position quilling loop petals around spiral center.
For bottom border quilling loops, use Rotary Cutter to cut 54 small strips 3/8 in. wide x 2 5/8 in. long, 54 medium strips, 3/4 in. wide x 3 1/2 in. long and 54 long strips, 3/4 in. wide x 4 1/4 in. long.
For each border quilling loop, use Rotary Cutter to cut a strip, 4 1/4 long x 1/4 in. wide, from Light Pink Sugar Sheets! Attach at center by brushing back with piping gel.
Attach two rows of quilling loops at bottom border with buttercream icing, positioning top row between bottom row loops. Using tip 3 and buttercream, pipe dot centers on cake side flowers.
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