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Pretty purple daisies present the colors of spring. These mini cakes make great bridal shower favors and dessert at every celebration. Make these mini cakes using Wilton White Ready-To-Use Rolled Fondant and the Flower Pot Mini Cake Pan.
In advance, make fondant daisies. Tint fondant: 2 oz. violet, 1/2 oz. green, 1/4 oz. yellow and 6 oz. terra cotta.
Use 9 in. fondant roller with purple guide rings to roll out violet fondant 1/8 in. thick. Use medium daisy cutter from set to cut 20 shapes. Place on thin fondant shaping foam. Use ball tool from set to cup center of each flower petal; use veining tool to indent each petal.
Roll yellow fondant into 1/4 in. diameter balls by hand. Use damp brush to attach to centers of flowers. Let dry 4 hours on cornstarch-dusted cake board.
Make fondant leaves. Use 9 in. fondant roller with pink guide rings to roll out green fondant 1/16 in. thick. Use smallest leaf Cut-Out to cut 12 leaves. Let dry 4 hours on cornstarch-dusted cake board.
Make flower pot cakes. Prepare batter following recipe directions. Bake according to pan package directions. Cool in pan 10 minutes on cooling grid. Invert pan onto cooling grid and allow to cool completely upside down.
Decorate flower pot cakes. Prepare buttercream icing following recipe directions. Use spatula and icing to lightly cover sides and bottom of flower pot.
Use 20 in. fondant roller with orange guide rings to roll terra cotta fondant 1/8 in. thick. Turn cake upside down and cover bottom and sides of flower pot. Smooth fondant with fondant smoother.
Turn cake right side up and use knife to trim top edges.
Assemble flower pot. Use a cut disposable decorating bag to pipe a mound of icing in center of flower pot. Position daisies and insert leaves between flowers.