Fresh Floral Cake Zoom

Fresh Floral Cake

Fondant is tinted in six hot fashion colors, then shaped into tufts to create a swash of brilliant texture across your cake! Use the Wilton® Color Right® Performance Color System to tint the bright fondant shades using the QuickCount? drop-by-drop formulas below.
Makes: Cake serves 12.
Skill Level:

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Step 1


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

Step 2
Step 1

Make layered cake. Bake and cool three 6 in. cake layers.

Step 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.

Step 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.

Step 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.

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9 in. Fondant Roller ((pink guide rings used))


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Round Double Cut-Outs Set ((?C? size used))


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