Pretty pastel apple blossoms made with royal icing adorn this distinctive design. Embellished with a simple fondant quilting technique, this cake is made even more attractive set atop the Graceful Tiers Cake Stand.
In advance: Make flowers. Prepare one recipe of royal icing; tint a small amount deep yellow. Divide remaining royal icing and tint half light yellow (we used Golden Yellow with a touch of Lemon Yellow) and half rose. Using Flower Nail and waxed paper squares, make apple blossoms: 10 yellow, 10 pink with Tip 103; 20 yellow, 20 pink with Tip 102; 20 yellow, 20 pink with Tip 101. Make extras to allow for breakage. Let dry in flower formers. Add Tip 1 deep yellow pull-out dot centers.
Bake and cool 2-layer cakes. Remove plates from stand and position cakes on plates. Prepare for fondant covering. Roll out fondant to 1/8 in. thick using Roll & Cut Mat for proper sizing.
Cover cakes with fondant. Use wavy edge wheel of Cutter/Embosser to score 45° diagonal quilting lines, 1 in. apart, over cake sides; repeat going in opposite direction to create diamonds. Use buttercream icing to pipe Tip 3 dots at corners; pipe Tip 4 bead bottom borders. Pipe Tip 12 mounds of icing on cake tops and sides where flowers will go. Arrange flowers on tops and sides. Use buttercream to pipe Tip 352 leaves. Position plates on stand.
*The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.
This 5-petal springtime flower, most commonly seen in white or soft pink, is virtually the
same petal shape as the wild rose, but uses a smaller tip creating a petite flower. The
dot stamen are typically positioned like the holes in a 5-hole button. Dry them on flower
formers for a more natural look.
Give your cake a great quilted look by embossing lines in a lattice pattern. Use the single-wheel Cutter/Embosser to create the imprinted lines. It?s a textured look that?s perfect for baby or garden-themed cakes.