Romantic Ruffles and Mums Cake

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3.9 Average of 8 ratings

Difficulty: Somewhat Difficult
Average of 5 reviews

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1 Questions - Post a Question

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Pair lacy elegant eyelet strips with showy, radiant mums for a cake that makes a truly elegant statement.

Ingredients:

Ready-To-Use White Rolled Fondant
Easy-Add Ready-To-Use White Rolled Fondant Add to shopping list Ready-To-Use White Rolled Fondant
Ready-To-Use Gum Paste
Easy-Add Ready-To-Use Gum Paste Add to shopping list Ready-To-Use Gum Paste
Moss Green Icing Color
Easy-Add Moss Green Icing Color Add to shopping list Moss Green Icing Color
Lemon Yellow Icing Color
Easy-Add Lemon Yellow Icing Color Add to shopping list Lemon Yellow Icing Color
Golden Yellow Icing Color
Easy-Add Golden Yellow Icing Color Add to shopping list Golden Yellow Icing Color
Buttercream icing

Makes:

Cake serves 12.

Techniques Used:

Tools:

Instructions
Reviews (5)
Questions (1)

Instructions:

Step 1

In advance, tint Gum Paste. Make 7-8 mums; set in large Flower Forming Cups to dry. Make 7-9 leaves using cutter from step-saving rose cutter set; vein leaves and set aside to dry. Make extras to allow for breakage.

Step 2

Bake and cool 2-layer cake. Ice lightly in buttercream icing to prepare for fondant covering. Cover in 18 oz. white fondant .

Step 3

Roll white fondant 1/16 in. thick using pink guide rings on rolling pin. Cut fondant strips with scallop cutter. Use small opening of tip 5 to imprint eyelet pattern along scallop edge. Gather strips along straight edge pinching folds to secure. Beginning at bottom and working up, attach strips to sides of cake with dots of icing. Repeat for each row, overlapping slightly, Top row should align with top edge of cake.