In advance: Make flowers. Tint a portion of white gum paste yellow using neon color fondant. Roll out white gum paste less than 1/16 in. thick. Make 4 white calla lilies with yellow centers. Let dry and assemble following course instructions. Tint remainder of gum paste green using primary fondant. Roll out 1/16 in. thick and cut a circle using medium Cut-Out. Also cut 4 leaves using medium Cut-Put. Let dry on crumpled facial tissue.
Tint 24 oz. white fondant yellow using neon fondant.
Prepare and cover 2-layer cake with fondant; smooth with Fondant Smoother. Prepare a 50/50 fondant and gum paste blend. Roll out 1/16 in. thick. Cut 6 circles using largest round Cut-Out. Cut each circle in half. Cut eyelet holes using narrow end of tip 5; reserve dots. Attach half circles and dots to cake sides using gum glue adhesive. Using white fondant, make a 1/4 in. diameter rope border; attach to cake base with gum glue adhesive and embellish using shell tool. Tint gum paste green using primary fondant. Roll out 1/16 in. thick and cut a circle using medium round Cut-Out. Attach to center of cake using adhesive. Also cut 4 leaves using medium Cut-Out. Let dry for a few minutes on crumpled facial tissue, then attach to cake using adhesive. Position lilies on cake top, with calyxes meeting at center of green circle. Use small pieces of fondant to support if needed.
Position lilies on cake top, with calyxes meeting at center of green circle. Use small pieces of fondant to support, if needed.
It?s a striking contrast of colors, as white calla lilies ascend to the top
of green fondant tiers. What a great feeling to know that your Gum Paste and
Fondant Course experience makes amazing cakes like this possible!
This fondant cake is a lesson in complementary colors. The pure white lily petals and ruffled border stand out against the spring green fondant polka dots and sunny yellow flower centers for all the texture and beauty you could want!
Speed up the decorating process with a few nifty tools. Use our Decorating Comb to create narrow or wide ridges in iced surfaces and a Decorator Dessert Pro® to apply icing in interesting ways and shapes.
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