It?s the elegant simplicity of daisies that makes this the perfect cake for a spring or summer wedding or shower. Beautiful fondant blossoms rim the cakes sides and top it with a bountiful, vibrant bouquet.
At least 2 days in advance: Make cut-out fondant daisies.
Knead 1/2 teaspoon Gum-Tex into 8 oz. white fondant. Roll out fondant 1/8 in. thick and cut 52 daisies using medium Cut-Out.
Place each daisy on thin foam and shape petals by running small ball tool from petal tip to center of flower.
Roll 1/4 in. diameter primary yellow fondant balls for flower centers and attach with damp brush.
Let dry on medium flower formers dusted with cornstarch.
At least 1 day in advance: Make fondant daisies for bouquet.
Roll out remaining white fondant 1/8 in. thick, and using straight-edge wheels from Ribbon Cutter/Embosser with no spacers, cut six 5 in. long strips for each daisy.
Press ends of strips together and flatten strip to form a teardrop shape.
Attach teardrops with damp brush to make 4 daisies. Roll 3/4 in. diameter primary yellow fondant balls for flower centers and attach with damp brush.
Let dry 24 hours on waxed paper-covered board dusted with cornstarch.
Attach bouquet daisies to wires with thinned fondant adhesive. Let set.
Ice 2-layer cakes smooth in buttercream (ice sides in moss green) and prepare for
Pipe tip 16 shell top borders and tip 18 shell bottom borders. Attach Cut-Out daisies with dots of icing.
Place a ball of fondant in flower spike to support wires.
Insert flower spike in cake top; insert daisy bouquet, trimming and shaping wires as needed.
**Note: The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.