The look of finely-carved flowers on marble adds appeal to this fondant cake. The outlined royal icing petals are brightened with a sponge-painted color effect created using the Color Right Performance Color System and Foam Decorating Wedges.
Use needle tool from set and large petal pattern to mark a five-petal flower on cake top. Mark a five-petal flower on cake side, starting at top edge and ending with a partial petal at bottom edge. Mark another five-petal flower on the opposite cake side.
Mark two more five-petal flowers in open sections on cake sides, starting 1/2 in. to 1 in. from top edge; adjust angles of petals to fit. These flowers will have two or three complete petals and two or three partial petals.
Decorate design on cake.
Use tip 2 and royal icing to outline marked petals on cake. Pipe smaller petals, 1/8 in. apart, inside large petals. Pipe random outlines, to fit in spaces between flowers. Let dry about 2 to 3 hours.
Pour 1 1/2 teaspoons lemon extract into a small bowl. Squeeze one drop of Color Right colors ?O? and ?P?, separately onto waxed paper. Dip toothpick in each color, then mix into lemon extract to make paint. Dip foam decorating wedge in paint and apply on cake.
The delicate paper-like petals of the gum paste peony make a beautiful companion for the crepe-look buttercream piped ruffles on this tiered cake. Make the flower using Wilton Ready-To-Use Gum Paste and the cut-outs and flower-making instructions in the Peony Gum Paste Cut-Outs Set.