This cake is dressed to the nines, with neat fondant bows, a scalloped border and a simple blue boutonierre. Create the black, sand and blue colors while retaining the light vanilla flavor of Decorator Preferred Fondant using the Color Right Performance Color System.
Use Color Right base colors and QuickCount color formulas to tint fondant in the following shades:
? Black (formula 433): 24 oz. fondant + 100 BK
? Sand (formula 7509): Tint two separate portions:
1) 24 oz. fondant + 1 BR + 2 Y
2) 1 oz. fondant + 1 BR + 2 Y. Add a 3/4 in. ball of this concentrated sand to 6 oz. white fondant, then combine with portion 1 to make 30 oz.
? Blue (formula 2905): 1 oz. fondant + 1 BK + 1 B
Add a 1/2 in. ball of this concentrated blue to 2 oz. white fondant
Make layered cake.
Bake and cool two 6 in. cake layers and two 8 in. cake layers.
Torte, fill and stack cakes on same-size cake circles for 2-layer 6 in. cake, 6 in. high and 2-layer 8 in. cake, 4 in. high. Prepare buttercream icing. Use spatula and icing to ice cakes lightly.
Cover cakes with fondant.
Tint fondant black, sand and blue following color formulas above. Cover 6 in. cake with sand fondant. Cover 8 in. cake with black fondant. Reserve remaining fondant. Prepare cakes for stacked construction with center core rods and support rods and caps. Stack on cake plate.
Decorate 6 in. cake.
Use 9 in. fondant roller with pink guide rings to roll out 3 oz. of reserved black fondant 1/16 in. thick. Cut three strips, 20 in. long x 3/8 in. wide. Use brush and piping gel to attach strips to side of cake, starting 1/4 in. from top edge of cake and 1/2 in. apart.
For bows, cut three strips, 2 3/4 in. long x 3/8 in wide. Fold ends into center to form bow, attaching ends with piping gel. Pinch center of bow. For bow knots, cut three strips, 1 1/4 in. long x 1/4 in. wide; wrap around center of bow, attach with piping gel. Attach bows to cake side strips with piping gel.
Decorate 8 in. cake.
Roll out remaining black fondant less than 1/16 in. thick. Use pattern to cut four scalloped strips, 26 in. long. Use ball tool to soften scalloped edge on medium foam. Use brush and piping gel to attach one strip to bottom edge of cake. Attach remaining strips in overlapping rows, approximately 1/2 in. apart.
For center strip, roll out remaining sand fondant 1/16 in. thick and cut a strip, 26 in. long x 1/2 in. wide. Attach to top edge of scalloped strips.
For flower, roll out blue fondant 1/16 in. thick. Use large rose cutter from set to cut flower. Use large ball tool to cup each petal on thick foam; turn flower over and cup center. Place flower in small flower forming cup dusted with cornstarch.
For flower center, use forget-me-not cutter from set to cut out shape. Use small ball tool to cup center on thick foam. Attach to center of large flower with damp brush. Roll a 1/8 in. ball of black fondant and attach to flower for center. Let dry 2 to 3 hours.
Use brush and thinned fondant adhesive to attach flower to cake side.