Floral Dimensions Cake Zoom

Floral Dimensions Cake

Like a beautiful garden, this cake blooms with lush layers of flowers. Use our Round Cut-Outs and Leaf Cut-Outs to cut pretty plantings from our pre-tinted pastel and neon-colored Ready-to-Use Rolled Fondants.
Makes: Cake serves 41.
Skill Level: None
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Step 1

In advance: Make pastel flowers for cake topper: cut 20 each using medium and small Flower Cut-Outs.

Step 2

With damp brush, attach small flowers to center of medium flowers.

Step 3

Roll small balls for centers and attach. Let dry in small flower formers dusted with cornstarch.

Step 4

Prepare 2-layer round cakes for stacked construction and position on cake base.

Step 5

Cover round cakes and a mini ball cake for topper with rolled fondant.

Step 6

For cake sides, cut flowers with Cut-Outs: 15 large white, 35 medium white, 15 medium colored, 50 small colored.

Step 7

Attach flowers to cake as each is made, attaching smaller size flowers to centers of each flower.

Step 8

Roll small balls for centers and attach. Cut 200 leaves using small Leaf Cut-Out; imprint veins with straight-edge wheel from Cutter/Embosser.

Step 9

Attach topper flowers and all leaves with buttercream.

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6 in. Round Pan

6 in. Round Pan

10 x 2 in. Round Pan

10 x 2 in. Round Pan

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.

To create a variety of curved shapes, use both sides of Flower Formers to dry leaves. You can also add a colorful flair to leaves by brushing them with a mix of clear vanilla and icing color or use pearl dust and brush color onto leaves.

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

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Floral Dimensions Cake is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from This cake turned out so pretty. Cutting and placing the petals to create each flower took the longest time.
Date published: 2011-05-15
Rated 5 out of 5 by from I made this cake for a baby shower with a pink and purple baby girl theme. The 8" & 12" lemon cream cakes were iced in vanilla bean butter cream then covered in pure white fondant. The flowers were shades of pinks and purples with pearl centers. I made a fondant baby on a blanket and pink lamby for the topper and all of the flowers ahead of time. I trimmed it with pink satin ribbon with a big bow. This was one of the prettiest, girliest cakes ever. It was so easy to make and such a beautiful centerpiece at the shower. All of the guests raved about it!
Date published: 2010-12-05
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