A Pedestal of Petals Cake Zoom

A Pedestal of Petals Cake

Made with the Dimensions® Giant Cupcake Pan, this cake is beautifully detailed with fondant flowers and violet buttercream hearts.
Makes: 24 Servings
Skill Level: None

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Step 1

Several days in advance: Make flowers. Add 1/2 teaspoon Gum-Tex to 8 oz. fondant; roll out 1/16 in. thick. cut 80 flowers using medium Flower Cut-Out. Make extras to allow for breakage. Let dry in Candy Melting Plate dusted with cornstarch. When flowers have dried, brush on Pearl Dust. Use fondant adhesive to attach Sugar Pearl centers.

Step 2

Bake and cool cake. Stack top and bottom; trim 3 x 2 in. of top flat where ornament will sit. Using violet icing, pipe 2 tip 6 vertical lines into each indentation of cupcake bottom. Pipe vertical center line using white icing and tip 45. Pipe tip 2 violet bead hearts, about 1/2 in. apart, beginning at bottom and working upward. Ice top of cupcake smooth. Attach large flowers, beginning at bottom edge and working upward; leave center open for ornament.

Step 3

At reception: Position ornament.?.

*Combine Violet with Pink for violet shown.

? Always place a separator plate, or cake board cut to fit, on the cake where you position any figurine or topper. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape.

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Bring out the color of your Sugar Sheets! flowers with a few brushstrokes of Wilton Pearl Dust or Color Dust. Use a contrasting shade to highlight the flower center or on petal edges.

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A Pedestal of Petals Cake is rated 5.0 out of 5 by 3.
Rated 5 out of 5 by from I made this cake for a wedding last week, if you are looking for something that will make them go "oooooo" and "aaaahhhhhh" this is the cake. I used my pasta press to roll out the fondant for the flowers about a week in advance (300+) flowers! Make sure when you make the buttercream icing you thin it enough to get a smooth finish to the bottom part of the cupcake. I used light corn syrup to thin mine and it worked when enough added. The instructions call for icing the top of the cupcake smooth and I opted for a large star tip that when twrilled looks like petals. Where the fondant flowers meet and the small bit of the top of the cake peeks through, it appears to be a floral bouquet underneath to add a layer of dimension. I also purchased the Wilton cake pan with the four smaller cupcakes and decorated an assortment of them to provide more servings of cake. So enjoyed making these cakes. Thanks again Wilton :)
Date published: 2013-03-17
Rated 5 out of 5 by from With the right tools this cake is a breeze. I like the idea of having separate cakes at each table, but I will also have a cupcake table available for taking home.
Date published: 2013-03-08
Rated 5 out of 5 by from I made six of these cakes for my daughters wedding. She wanted a cake for each table and different flavors. Everyone loved it, if they didn't want the flavor on their table they went around and found one. My son-in-law wanted carrot cake, so that was at their table and my daughters chocolate and vanilla at my table. Her in-laws wanted lemon and my mother wanted white with fresh strawberries. It was so much fun, and I place them on crystal pedestals decorated with ribbon and I put a light in the bottom. They were beautiful on the tables that night.
Date published: 2013-03-06
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