Pom Pom Flower Cake
Additional Information
Step 1
Make pompom flowers one day in advance. Prepare buttercream icing following recipe directions. Tint portions light and dark violet. Use tips 12, 16 and 18 and light and dark violet icing to make six pompom flowers on flower nail covered with flower square. Let air dry overnight. Reserve remaining icing.
Step 2
Make cakes one day in advance. Prepare batter following recipe directions. Bake and cool 8 in. round cake. Cake is 4 in. high (two layers, 2 in. high). Place cake on foil-wrapped cake circle.
Use spatula and reserved light violet buttercream icing to ice cakes smooth. Reserve remaining icing.Step 3
Decorate cakes one day in advance. Use cake dividing chart and toothpick to divide cake into 16ths. Use edge of spatula to mark a line from bottom to top at each division.
Use tip 3 and light violet buttercream icing to pipe bead bottom border. Use tip 352 and light violet buttercream icing to pipe overlapping leaves from bottom to top at division lines.Step 4
Position flowers. Position six flowers on cake top, approximately 1 1/4 in. from edge, forming a 4 1/2 in. circle.
Products
Violet Icing Color
Rose Icing Color ((Combine Violet with Rose for light and dark violet shown.))
Favorite cake recipe or mix
Products
12 in. Disposable Decorating Bags
Flower Nail (1 1/2 in. No.7)
8 x 2 in. Round Pan
10 in. Cake Circles
Fanci-Foil Wrap
food-safe scissors
Tape
Toothpick
Plastic ruler
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