Try a new take on shortcake. Wrap a strawberry-filled, 3-layer 9 in. x 2 in. Round Pan cake with chocolate icing piped in a basketweave pattern. Top the torte with fresh strawberries and gum paste daisies.
Several days in advance, make gum paste daisies and leaves. Make approximately 25 daisies using gum paste and daisy cutter from Flower Making Set. Use large end of ball tool to flatten petals and veining tool to make veins in petals.
Roll a 1/4 in. diameter ball of yellow gum paste for flower center; flatten and use small end of tip 13 to make "pollen" impressions. Attach center to flower with brush dipped in water. Let daisies dry on Candy Melting Plate that has been dusted with cornstarch.
Make 30-35 gum paste leaves, using large rose leaf cutter from flower making set. Use veining tool to make veins in leaves. Let leaves dry on small flower former that has been dusted with cornstarch. When dry, "paint" leaves using 1/2 teaspoon of clear vanilla mixed with Moss Green color in Candy Melting Plate. Lightly brush leaves and let dry.
Bake and cool three 1 in. high cakes to form one 3 in. high cake. Pipe a tip 12 circle of icing just inside the edge of each layer.
Fill cake with strawberry filling. Lightly ice side and top. Pipe basketweave using tip 8 vertical stripes and tip 47 serrated side up horizontal stripes. Add tip 18 rope top and bottom borders. Position fruit, flowers and leaves on cake.
This technique turns any treat into beautiful baskets. Perfect for Easter, Mother's Day, bridal or any Spring and summertime theme. This technique creates a two-dimensional woven-look design. Use for baskets, fences, or to completely cover the side of a cake.
Try some fun color combinations: yellow petals with yellow or blue centers, violet or blue petals with yellow centers and peach petals with orange centers. Highlight centers with Wilton Cake Sparkles, or colored sugars.