Looking for a minimalistic approach to cake decorating but still wanting a pop of color? Top your buttercream-iced cake with a fantasy flower, created from Decorator Preferred Purple Fondant and shaped using the Wilton Geometric Fondant Cut-Outs Pattern Set.
Make crest shaped petals 1 day in advance. Knead 1/2 teaspoon of Gum-Tex into 3 oz. purple fondant. Use fondant roller with pink guide rings to roll out fondant 1/16 in. thick. Use fondant roller and striped pattern sheet from set to imprint pattern. Use crest cut-out from set to cut eight shapes. Let dry overnight with imprinted side up in cornstarch-dusted 3 in. flower forming cup. (If you need additional flower forming cups, you can make them using foil squares.)
When dry, use brush to dust shapes with bronze Pearl Dust edible accents.
Make cake. Prepare batter following recipe directions. Bake and cool two 6 in. cake layers. Prepare buttercream icing following recipe directions. Tint icing a very pale teal color. Level, fill and stack cake on cake circle, for 2-layer cakes, 5 in. high. Use spatula and icing to ice cake. Swirl top of cake by starting at outer edge and swirl around moving toward center.
For sides of cake, start at bottom of cake to create grooved effect around cake. Repeat, moving spatula up approximately 3/4 in. for additional rows.
Reserve remaining icing.
Spray cake. Use violet food color spray to spray bottom of cake. Let dry, about 15 minutes. Use gold food color spray to spray 1 in. from bottom of cake.
Assemble flower on cake. Use icing to attach four crest shapes to top of cake and then four additional crest shapes in between bottom layer. Use tip 2A, cut disposable decorating bag and teal icing to pipe ball flower center.
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.