The rainbow goes round and round on this lively fondant cake. Large and small circle cut-outs are decorated with colorful dots that bring excitement to any celebration. Learn how to make fondant cutouts in The Wilton Method of Cake Decorating Course 3.
Make cakes. Prepare batter following recipe directions. Bake and cool two 6 in. and two 8 in. cake layers. Prepare buttercream icing following recipe directions. Torte, fill and stack for 2-layer cakes, 4 in. high.
Cover cakes with fondant. Use spatula and buttercream icing to lightly ice cakes to be covered with fondant. Cover cakes with white fondant. Reserve remaining fondant.
Prepare cakes for stacked construction. Stack cakes on cake pedestal.
Make and attach fondant circles. Use fondant roller with orange guide rings to roll out fondant 1/16 in. thick. Use third smallest (1 5/8 in.) cut-out to cut 20 circles. Use largest (2 3/8 in.) cut-out to cut 25 circles.
Prepare thinned fondant adhesive recipe. Use brush and thinned fondant adhesive to attach fondant circles randomly on cakes, bending as needed to fit over sides.
Decorate fondant circles. Prepare royal icing following recipe directions. Tint portions rose, blue, red, yellow and green. Use tip 3 and full-strength royal icing to pipe dots in concentric rings. To make each ring of dots, pipe the largest dots first, evenly spaced. The smallest rings have three large dots, other rings have four large dots. Pipe gradually smaller dots between large dots.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
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.