

Floral Decorum Cake
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AmountCake serves 32.
Ingredients
36 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing
Pastel 4 - Icing Colors Set
Gum-Tex Karaya
Gold Color Mist Shimmering Food Color Spray, 1.5 oz.
Violet Color Mist® Food Color Spray
Thinned Fondant Adhesive
16 cups of your Favorite Cake Mix or Recipe
Buttercream Frosting
Ivory Icing Color
White Candy Melts® Candy
Tools
Roll and Cut Fondant Mat
Fondant Roller, 9-Inch
Double-Sided Round Cut-Outs Set, 6-Piece
Fondant Shaping Foam Set
Fondant Tool Set, 3-Piece
Large Forming Cups
Flower Forming Cups
Double Roll Parchment Paper
Decorator Brush Set
8 x 3 in. Round Pan
6 x 3 in. Round Pan
Cake Leveler, Small, 10-Inch
Cake Circles
Fondant Trimmer
Decorator Preferred 13 inch Angled Spatula
Pattern Embosser Set, 2-Piece
Geometric Fondant Roller
Plastic ruler
Knife
Bamboo Dowel Rods, 12-Count
Cupcake Pedestals
12 in. Disposable Decorating Bags
food-safe scissors
Round Cake Decorating Tip 5
Instructions
Click to mark complete
Make flower 2 days in advance. Tint 36 oz. fondant pink. Knead 1/8 teaspoon of Gum-Tex into 3/4 oz. pink fondant. Use 9 in. fondant roller with pink guide rings to roll out pink fondant 1/16 in. thick.
Use straight side of cut-out A from set to cut one circle. Use straight side of cut-out D from set to cut one circle. Use ball tool from set and thin shaping foam to slightly ruffle edges of circles. Let large circle dry in large flower forming cup and small circle dry in medium flower forming cup 24 hours. Reserve remaining pink fondant.
- Decorate flower 1 day in advance. Spray gold and violet food color sprays on parchment paper. Use brush to combine colors, then paint edges of both flower circles and lines and dots on small flower center. Prepare thinned fondant adhesive following recipe directions. Use brush and thinned fondant adhesive to attach flower circles. For center, roll a ball of pink fondant, 3/8 in. dia.; flatten slightly. Use brush and gold/violet mixture to paint ball. Let dry, about 3 to 5 minutes. Use brush and thinned fondant adhesive to attach ball to flower. Let dry overnight.
- Make layered cakes. Prepare batter following recipe directions. Bake and cool two 8 in. and two 6 in. cake layers. Place cakes on cake circles. Prepare buttercream icing following recipe directions. Tint icing light ivory. Level, fill and stack on cake circles 8 in. and 6 in. cakes, separately, for 2-layer cakes, 5 in. high. Use 13 in. angled spatula and icing to ice cakes smooth.
Make embossed strips and smooth cake top circle. Use fondant roller with purple guide rings to roll out reserved pink fondant 1/8 in. thick. Use pattern embosser with geometric pattern roller to imprint design onto fondant. Use knife and ruler to cut one strip, 27 in. long x 3 in. wide, for 8 in. cake and one strip, 20 in. long x 3 in. wide, for 6 in. cake. Roll out remaining pink fondant 1/8 in. thick. Use knife and 8 in. cake circle as a guide to cut 8 in. circle from fondant. Use gold food color spray to generously spray imprinted strips and circle. Let dry, about 3 to 5 minutes. Use violet food color spray to spray a second coat on imprinted strips and circle. Let dry, about 3 to 5 minutes.
Use spatula to spread buttercream on back of circle and strips. Attach circle and long strip to 8 in. cake top and sides. Attach short strip to bottom half of 6 in. cake. Prepare cakes for stacked construction on cake pedestal. Reserve remaining ivory icing.
Complete cake. Melt white Candy Melts candy according to package directions. Use melted candy and cut disposable decorating bag to attach flower to top edge of 8 in. cake. Hold until set, about 3 to 5 minutes.
Use tip 5, cut disposable decorating bag and ivory icing to pipe bead bottom border on 8 in. cake.
Notes
How To
How to Pipe Beads
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.
Reviews
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