Sunbeam Blossoms Mini Cakes
Ready-To-Use White Rolled Fondant (24 ounces makes 6-8 mini cakes)
Each mini cake serves 1.
In advance: Make flowers and leaves.
For each flower, tint a 1 1/2 in. ball of fondant yellow, peach or rose; add 1/8 teaspoon of Gum-Tex. Roll out 1/16 in. thick; cut 2 daisies for each flower using largest Cut-Out. Place daisies on thin foam dusted with cornstarch. Shape petals with large dogbone tool, lightly pressing with tool from tip to center of petals. Turn daisies over and move to thick foam. Brush center with water. Position second daisy on top of first, positioning so petals are staggered. Cup center with large ball tool. Let dry in Flower Forming Cup dusted with cornstarch.
For centers, roll a 3/8 in. ball of yellow fondant; flatten slightly, brush top with water and dip in yellow sugar. Attach inside flower with water. Let dry.
For leaves, tint a 1 1/2 in. ball green and mix with 1/8 teaspoon Gum-Tex. Roll out 1/16 in. thick. Cut out 1 leaf for each flower using medium Cut-Out. Place on thin foam. Imprint center vein with small veining tool. Pinch bottom of leaf slightly to shape and place in Flower Forming Cup to dry.
Trim lollipop sticks to 5 in. and attach flower and leaf with thinned fondant adhesive; let dry.
Bake 1 1/2 in. high sheet cake using firm-textured batter such as pound cake. Cut into 2 in. squares. Prepare cakes for rolled fondant. Tint fondant green; cover cakes and smooth with Fondant Smoother.
For grass, roll out fondant 1/16 in. thick. Cut 2 x 8 in. strip for top layer; cut triangle-shaped blades on edge with scissors. Brush strips with water and attach to cake sides. Repeat for bottom layer, using a 1 x 8 in. strip. Insert flower.
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