Fresh Floral Cake

Instructions

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1. -

   FONDANT COLORS TINTED:

   Use Color Right base colors and QuickCount color formulas to tint fondant amounts below in the following shades:

   Peachy Pink (formula 510): 3 oz. fondant + 1 BR + 1 C

   Pink (formula 243): 3 oz. fondant + 1 BK + 4 P

   Watermelon (formula 7423): 3 oz. fondant + 4 BK + 14 R + 7 P

   Light Teal (formula 629): 3 oz. fondant + 1 BR + 2B

   Teal (formula 7472): 3 oz. fondant + 1 BK + 5 B + 2 Y

   Green (formula 7494): 3 oz. fondant + 2 BR + 2 B + 4 Y

2. - Step 1 Make layered cake. Bake and cool three 6 in. cake layers.
3. - Prepare icing. Level, fill and stack 6 in. layers on cake circle for a 3-layer cake, 6 in. high. Use spatula and icing to ice cake smooth.
4. - Make fondant tufts. Tint 24 oz. each of white fondant following color formulas above. Use fondant roller with pink guide rings to roll out colors, separately, 1/16 in. thick. Use straight side of round cut-out "C" to cut six shapes in each color. Fold fondant circles in half and then in quarters. Pinch bottom of fondant to make each tuft.
5. - Attach tufts. Use white decorator icing and a cut disposable decorating bag to attach tufts to cake in a diagonal line, alternating colors and tapering at top and bottom edges of cake.