A perfect pick for spring — Our Fun in Full Flower Cake gives your guests a close-up of one exquisite blossom. Bake the cake in our Dancing Daisy pan, then add ruffled icing petals and a fondant leaf and stem.
In advance: Make stem and leaf. Tint a 3 in. ball of fondant green. Roll out 1/8 in. thick; cut leaf using pattern and knife. Shape remaining green fondant into a 1/2 in. wide rope; position against cake pan. Let dry overnight.
Ice cake sides smooth; lightly ice cake top. Cover petal areas with tip 127 ruffles. Outline and pipe in center with tip 12; smooth with spatula. Sprinkle center with Cake Sparkles. Pipe tip 6 bead bottom border. Write name on leaf with FoodWriter marker. Position stem and leaf.
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Aunt Maggie from
It took a great deal of time to "fill in" the petals. Once that was done. The rest was fun and easy! I put the cake on a large board covered with foil. I also baked cookies in the same shape as the cake decorated them and placed them around the cake "gluing" them in place with a dab of buttercream, then added a large stem and leaves of fondant for the cake, and used buttercream to "glue" them onto the board, I also used buttercream for the cookie stems and leaves directly on the board. Using alphabet cookie cutters I made cookies spelling out "Happy Birthday, Beth" and decorated them with buttercream, and placed them at the top of the board (glueing them down with more buttercream). The birthday cake/cookies was a great success!