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Circle Cascade Fondant Cake Zoom

Circle Cascade Fondant Cake


The sunny peach color of this fondant-covered cake creates a warm feeling at any celebration. It?s easy to cut the graduated fondant circles using the Wilton Round Double Cut-Outs Set, which includes straight- and crinkle-sided metal cutters in six sizes.
Makes: 32 Servings
Skill Level:

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Step 1

If desired, cover base board with fondant 1 day in advance. Tint 12 oz. fondant dark peach. Cover cake base with fondant. Reserve remaining dark peach fondant.

Step 2

Make layered cakes. Prepare batter following recipe directions. Bake and cool two 8 in. and two 6 in. cake layers. Place cakes on cake boards, cut to fit. Prepare buttercream icing following recipe directions. Prepare, fill and stack 8 in. and 6 in. cakes for 2-layer cakes, 4 in. high on same-size cake circles. Use spatula and icing to ice cakes lightly.

Step 3

Cover cakes with fondant. Tint 42 oz. fondant light peach. Use fondant roller with orange guide rings to roll out light peach fondant 1/8 in. thick. Cover 8 in. and 6 in. cakes with light peach fondant. Reserve remaining light peach fondant. Prepare cakes for stacked construction. Stack cakes on fondant-covered base board.

Step 4

Make fondant circles. Tint 2 oz. fondant each three shades of peach between dark and light shades used on cakes and base board. Use 20 in. fondant roller with blue guide rings to roll out all five shades of peach fondant 1/16 in. thick.

For stacks of five circles, use the five smallest (7/8 in., 1 1/4 in., 1 7/16 in., 2 in. and 2 3/8 in.) cut-outs from set to cut circles going from dark peach for largest to light peach for smallest. Alternate smooth and crinkled sides, starting with smooth for largest circle. Use damp brush to attach circles. Make four stacks. Place under storage board flap.

For stacks of four circles, use the four smallest (7/8 in., 1 1/4 in., 1 7/16 in. and 2 in.) cut-outs from set. Start with the second darkest peach shade cut with the smooth side of the 1 7/8 in. cut-out. Continue using crinkled side of three smallest cut-outs to cut the three lightest peach shades. Use damp brush to attach circles. Make four stacks. Place under storage board flap.

For stacks of three circles, use the three smallest (7/8 in. 1 1/4 in. and 1 7/16 in.) cut- outs from set. Start with the third darkest peach shade cut with the smooth side of the 1 7/16 in. cut-out. Continue using crinkled side of the two smallest cut-outs to cut the two lightest peach shades. Use damp brush to attach circles. Make three stacks. Place under storage board flap.

Step 5

Attach circles. Use damp brush to attach circles, starting with stacks of three at top, then stacks of four and five ending at cake base.

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Ingredients

Products

$7.29

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Pastel 4 - Icing Colors Set ((Rose Petal Pink used; combine Creamy Peach with Rose Petal Pink for peach shades shown))

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$5.49

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$4.29

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Creamy Peach Icing Color

Creamy Peach Icing Color

Favorite Cake Mix or Recipe

Favorite Cake Mix or Recipe ((12 cups of batter used))

Tools

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Roll-N-Cut Mat

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$9.99

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$22.99

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20 in. Fondant Roller Guide Rings ((blue, orange used))

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$4.99

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$3.19

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Round Double Cut-Outs Set ((smallest, second smallest, third smallest, third largest, and largest used))

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$5.99

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$7.99

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Storage Board

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$6.99

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$9.99

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11 in. Angled spatula

11 in. Angled spatula

6 x 2 in. Round Pan

6 x 2 in. Round Pan

8 x 2 in. Round Pan

8 x 2 in. Round Pan

Cake Circles

Cake Circles

Quick tip on how to attach your fondant accents to your fondant covered cake.

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