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Violets on the Vine Cake

A bouquet of pretty posies winds its way up two fondant-covered tiers. Cut the free-form flowers and leaves using the Cut-N-Spin Rotating Cutting Board — it gives you more control when cutting those curves!

4.9 Average of 7 ratings

Difficulty: Somewhat Difficult
Average of 2 reviews





Instructions:

Step 1

In advance: Make seven flowers. Tint 2 oz. fondant light violet, 2 oz. dark violet. Knead 1/8 teaspoon of Gum-Tex into each color. Roll out 1/16 in. thick. Place on Cut-N-Spin; use Cutter/Embosser to cut five free-form outer petals for each flower, 1 1/2 in. long. Roll a 1/4 in. ball of light violet fondant for base; flatten slightly and attach petals upright with Thinned Fondant Adhesive. Let dry in cornstarch-dusted flower formers. Roll out dark violet fondant 1/16 in. thick. Place on Cut-N-Spin; use Cutter/Embosser to cut five free-form inner petals for each flower, 3/4 in. long. Attach to outer petals with adhesive. Roll a 1/8 in. ball of light violet fondant for flower center. Attach with adhesive. Let dry overnight.

*Combine violet with rose for light violet shown. Combine violet with rose and royal blue for dark violet shown.

Step 2

Bake and cool 2-layer cakes. Position on foil-wrapped boards. Prepare cakes for stacked construction. Prepare cakes for covering with rolled fondant by lightly icing with buttercream. Cover cakes with light violet fondant. Smooth with Fondant Smoother.

Step 3

Pipe tip 6 bead bottom borders in light violet buttercream.

Step 4

Tint remaining green fondant a darker shade. Roll out 1/8 in. thick. Place on Cut-N-Spin; use Cutter/Embosser to cut 12 free-form leaves from 1 1/2 in. to 3 in. long. Score a vein line down center of each leaf with Cutter/Embosser. Attach vines, leaves and flowers to cake using adhesive.

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