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Flowers On The Wild Side Mini Cakes Zoom

Flowers On The Wild Side Mini Cakes


Makes: Each mini cake serves 1.
Skill Level:

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Step 1

2 DAYS IN ADVANCE

Make flowers. Tint 6 oz. white fondant leaf green and 5 oz. each sky blue, rose, violet/rose combination (for violet) and 1 oz. lemon yellow/golden yellow combination (for yellow). Knead 1/2 teaspoon Gum-Tex into each color except yellow. Use 9 in. fondant roller with pink guide rings to roll out rose, violet and blue fondant 1/16 in. thick as needed. Use large cutter from daisy cutter set to cut two daisies for each flower. Place on thin shaping foam and use small veining tool from 10-pc. gum paste/fondant tool set to score center vein lines on petals.

Dust 3 in. flower forming cups with cornstarch. Place one daisy in cup; brush center with water; attach second daisy of same color, staggering petals. Repeat for all flowers.

Step 2

Make flower centers. Roll yellow fondant balls, 1/2 in. dia. Flatten bottom to 3/4 in. dia. Use small end of veining tool to imprint texture. Use water brush to attach centers to flowers. Let dry in cups 24 to 48 hours.

Step 3

Make bases for vases. Roll out green fondant 1/4 in. thick. Use circle cutter to cut one base for each vase; reserve excess fondant. Let dry 24 to 48 hours on cornstarch- dusted cake board.

Step 4

Make leaves. Roll out reserved green fondant 1/16 in. thick. Use medium Cut-Out from leaves Cut-Outs fondant cutters to cut four leaves for each vase. Let dry 24 to 48 hours on cornstarch- dusted board.

Step 5

1 DAY IN ADVANCE

Bake and cool 10.5 in. x 15.5 in. x 1 in. jelly roll cake. Use knife to level to 1 in. high. Use knife to cut into eight sections, 3.25 in. wide x 5.25 in. long.

Prepare buttercream icing following recipe directions. Use spatula to spread each piece with icing. Roll up tightly to form vase, starting at long end.

Step 6

Wrap vase. Use scissors to cut each zebra Sugar Sheets! edible decorating paper into four rectangles, 3 1/4 in. wide x 5 1/2 in. high. Remove backing. Spread thin layer of icing on back; attach around vase. Use scissors to trim excess.

Step 7

DAY OF CELEBRATION

Assemble vase. Use tip 32 and icing to pipe a dot on fondant base; attach vase. Use tip 32 and icing to pipe a swirl on top of vase; attach flowers and leaves.

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22 oz. White Ready-To-Use Rolled Fondant ((makes 8 treats))

 
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