Peach Perfection Cake
Additional Information
Step 1
Several days in advance, make royal icing drop flowers. Make 300 tip 131 flowers and 250 tip 224 flowers, both with tip 2 dot centers. Let dry.
Step 2
Bake and prepare 8 and 12 x 2 in. cakes to be covered with fondant and for Alternate 2-Plate Set-Up Construction. Cover cakes with fondant and smooth with Easy-Glide Fondant Smoother. Position 8 in. cake on 10 in. plate and 12 in. cake on silver base. Divide 8 in. cake into 8ths and 12 in. cake into 12ths. Measure 1 1/2 in. down at center of each garland. Pipe tip 16 zigzag garland and attach flowers and pipe tip 352 green leaves. Pipe tip 18 shell bottom borders and attach flowers and pipe tip 352 green leaves.
Step 3
At reception: Place 6 in. plate on 12 in. cake, add bowl and 10 in. plate, then cake. Position flowers around bowl. Use display cups to arrange flowers for top of 8 in. cake.
Products
Moss Green Icing Color
Meringue Powder
Products
8 x 2 in. Round Pan
12 x 2 in. Round Pan
Fresh or silk flowers
Waxed paper
Made by adding a simple twist motion, swirl drop flowers have petals with a bit more flair and dimension, leading to open-looking Blossoms.
The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.
The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!
Make a simple, versatile leaf to add realistic details to flowers. Leaf tips can also be used to make simple flowers, such as sunflowers.