Sunshine Stems Cake Zoom

Sunshine Stems Cake

Just as your favorite vase makes flowers look ever prettier, the elegant white fondant backdrop brings out the beauty of this floral cake.
Makes: Cake serves 15.
Skill Level: Easy

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Step 1

Prepare 2-layer cake (bake two 1 1/2 in. layers to create a 3 in. high cake) for rolled fondant by icing lightly with buttercream. Tint 48 oz. white fondant yellow. Cover cake and smooth with Easy-Glide Smoother, reserving excess fondant. Roll out remaining white fondant and cut an 8 in. square; reserve excess fondant. Pull out edges of square between your finger and thumb to create frayed look. Attach to cake top with damp brush.

Step 2

Combine 1 in. balls of pink, orange and purple fondant with 1 in. balls of white. Roll out 1/8 in. thick. Using large Cut-Out, cut 1 flower in each color for cake top. Using smallest Cut-Out, cut 5 flowers each in yellow, pink, orange and purple for cake sides; set aside. Cut a small white flower for center of each large flower; attach with damp brush. Using black FoodWriter, outline large flowers and draw flower center lines on all small flowers. Roll 1/8 in. yellow balls for flower centers and attach with damp brush. For leaves and vines, tint a 2 in. ball of white fondant green. Roll out 1/8 in. thick and cut one 1/8 x 4 1/2 in. stem, two 1/8 x 3 in. stems and 11 leaves for cake top using medium Cut-Out. Reserve remainder of green for bottom border. Outline leaves and draw center line on stems with black FoodWriter. Attach to cake with damp brush. For cake sides, cut a 1 in. wide white band and attach with damp brush. Cut 1/8 in. wide green vines and attach with damp brush. Attach small flowers with damp brush. Using smallest Cut-Out, cut 35 leaves and attach with damp brush.

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Kelly Green Icing Color

Lemon Yellow Icing Color




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10 x 2 in. Square Pan

Cake Board

Fanci-Foil Wrap

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