Recipe Box
Tiny Blossoms |
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Tools:
- 10 x 15 in. Jelly Roll Pan
- Round Cut-Outs™
- Flower Cut-Outs™
- Leaf Cut-Outs™
- Tip: 2
- Cooling Grid
- Rolling Pin
- Cake Boards
- Fanci-Foil Wrap
- Roll & Cut Mat
- Cutter/Embosser
- Shaping Foam
- Confectionery Tool Set
- Flower Former Set
Ingredients:
- Violet, Rose, Leaf Green Icing Colors*
- Ready-To-Use White Rolled Fondant (24 oz. needed)
- Buttercream Icing
- Quick-Pour Fondant Icing
- Cornstarch
*Note: Combine Violet with a little Rose for violet shown.
Tint 6 oz. fondant green and 18 oz. violet. Roll out green fondant 1/8 in. thick and cut 1 leaf for each cake using small Cut-Out. Place leaves on thin foam and score vein lines using veining tool; let dry on small flower formers dusted with cornstarch. Roll out violet fondant 1/8 in. thick and cut 3 flowers for each cake using smallest Cut-Out. On thick foam, cup flowers with small ball tool; let dry on small flower formers dusted with cornstarch. Pipe tip 2 dot centers in buttercream.
Bake and cool 1 in. high jelly roll cake. Using Cut-Outs, cut 1 medium and 1 large circle for each cake. Prepare cakes and cover with poured fondant; let set, then stack. Roll out violet fondant 1/8 in. thick and cut 1/4 in. wide strips using straight-edge wheel of Cutter/Embosser. Attach strips to bottom borders using dots of buttercream; trim strips to fit. Pipe tip 2 freehand scrolls and dots on cake sides. Attach flowers and leaves with dots of icing.
Each serves 1. (1 jelly roll cake makes 12 stacked cakes.)
