Cute and Connected Cake Zoom

Cute and Connected Cake

Contemporary curves of dots connect the drop flowers, creating a cake that complements your celebration.
Makes: Cake serves 12.
Skill Level: None

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Step 1

1 day in advance, make drop flowers using royal icing. Cover cake board with waxed paper. Use tip 2D and pipe approximately 30 drop flowers with tip 3 dot centers in white royal icing. Make extras to allow for breakage and let dry.

Step 2

Bake and cool 2-layer and 1-layer cake tiers to make 5 in. high cake. Ice in light pink buttercream icing. Attach drop flowers to cake with dots of icing. Connect flowers with strings of tip 3 dots in white buttercream icing. Add tip 18 shell bottom border in white buttercream.

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Made by adding a simple twist motion, swirl drop flowers have petals with a bit more flair and dimension, leading to open-looking Blossoms.

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Cute and Connected Cake is rated 5.0 out of 5 by 4.
Rated 5 out of 5 by from Very cute cake and lots of compliments! I made a french vanilla cake with two 5" spring form pans, and added mocha fudge pudding between the layers (after making the dam). Very easy and a great cake to make when you're starting to learn ( I had just finished taking Course 1). I would advise to decorate the shells at the bottom of the cake for the border before you start adding the flowers and dots (otherwise it can be easy to put the flowers and dots everywhere and not leave enough room to put the shell border). I would also advise when putting the flowers on, to make sure and push the tip into the cake icing just a bit ( after it's iced and smoothed out with a fondant smoother), it helps the flowers stick and stay on the side of the cake. Hope this helps!
Date published: 2013-07-17
Rated 5 out of 5 by from It was really fun and surprisingly easy to decorate this cake. Instead of white only icing, I used some blue for the dots. In the beginning, I wasn't sure it would turn out ok, but it all "connected" in the end. Thanks for this great idea!
Date published: 2013-03-08
Rated 5 out of 5 by from I made this cake after taking 2 of the Decorating Basics classes. Even though I hadn't officially learned the drop flower technique I decided to try it just by reading the directions in my course 1 book. It came out GREAT!! I got so many complimments on it. I actually did a 9" cake and I didn't make the drop flowers in advance, I used buttercream and did them directly on the cake, and I did a rosette border in alternating pink and white on the bottom. This would be a great cake to do for a final cake for course 1.
Date published: 2013-03-06
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