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Swirling Dervish Cake

A treat for the heart and soul, this four-tiered cake is meant to impress. Use swirl-patterned Sugar Sheets! and punch inserts to festoon every layer with freewheeling forms.

(4)

Difficulty: Medium



Tools

Instructions:

Step 1

Bake and cool one-layer 8 and 12 in. round cakes and two-layer 6 and 10 in. round cakes (bake two 1 1/2 in. layers for 3 in. high cakes). by icing smooth with a thin layer of buttercream. Tint 38 oz. fondant light rose; roll out 1/8 in. thick. Cover 12 in. and 8 in. cakes; smooth. Cover 6 and 10 in. cakes with 38 oz. white fondant; smooth. Place cakes on cake base. Prepare for

Step 2

Using punch with Swirl Cutting Insert, cut 30 swirls from Red Sugar Sheets! Attach to 8 and 12 in. cakes using piping gel.

Step 3

Using Rotary Cutter, cut strips, 3 high x 10 1/2 in. wide, from Red Swirls Sugar Sheets. Attach 3 strips around 10 in. cake and 2 strips around 6 in. cake using piping gel.

Step 4

For heart topper: Use largest heart cutter as a guide and black FoodWriter to trace shape on back side (shiny side) of Red Sugar Sheets! Use scissors to cut two hearts. Follow same procedure using third largest cutter to cut one heart from Red Swirls Sugar Sheets! Attach smaller heart to front of larger heart using piping gel. Attach lollipop stick to back of heart using piping gel. Attach remaining large heart to cover stick using piping gel. Insert topper into cake top.