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Rejoice, Alleluia Cake Zoom

Rejoice, Alleluia Cake


A lovely way to evoke the spirit of Easter--our Rejoice, Alleluia Cake decorates a traditional fondant cross with a beautiful spray of Morning Glories, Bluebells and drop flowers.
Makes: Cake serves 12.
Skill Level: None

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Step 1

At least 1 day ahead of time, using royal icing, make the following flowers: 7 Morning Glories using tips 103, 104, tip 1 lines, tip 2 dot centers on 1 5/8 in. lily nail; 12 Bluebells using tip 66 for petals and tip 2 for dot centers on 1 1/4 in. lily nail; 20 tip 131 peach drop flowers with tip 2 yellow dot centers and 15 tip 225 white drop flowers with tip 2 yellow dot centers. Let dry.

Step 2

Tint fondant yellow; set aside 1/2 box of fondant for rope trim. Prepare and cover cake with rolled fondant; smooth with Easy-Glide Fondant Smoothers.

Step 3

Roll remaining fondant into 1/4 in. diameter ropes.

Step 4

Position cross rope on cake top; attach small balls of fondant at each end of rope.

Step 5

Repeat same process for bottom border.

Step 6

Attach flowers with royal icing; pipe tip 352 leaves.

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Golden Yellow Icing Color

Moss Green Icing Color

Creamy Peach Icing Color

Violet Icing Color

Pink Icing Color

Meringue Powder

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Fanci-Foil Wrap

Cake Board

Aluminum foil

Bluebells are a smaller, slightly shallower version of the lily, made in the smaller 1 1/4 in. lily nail. Pipe them in white, pink yellow or the traditional blue.

Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.

The Morning Glory starts with overpiped white cup center, topped by a colorful ruffled edge. Smooth together with a slightly damp brush?touch brush to your hand before applying.

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