Scattered Floral Cake

This Scattered Floral Cake is blossoming with beautiful blue flowers. Made with various shades of fondant, this spring-themed cake would be a lovely treat for Easter, Mother's Day or even a baby or wedding shower. You can see this cake and many more in the How to Decorate with Fondant Shapes & Cut-Outs kit, filled with lots of tutorials, inspiration and even a few must-have tools for fondant decorating.

Skill LevelBeginner

Ingredients & Tools
Instructions

Ingredients

Favorite Cake Mix or Recipe
Lemon Yellow Icing Color, 1 oz.
Decorator Preferred White Fondant, 24 oz. Fondant Icing
Buttercream Frosting
Royal Blue Icing Color, 1 oz. - Blue Food Coloring
Delphinium Blue Icing Color, 1 oz.
Moss Green Icing Color, 1 oz.

Tools
Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack
Cake Icing Smoother
Fondant Mini Cut Out Set Flower Leaf
Fondant Smoother
Decorator Brush Set
Aluminum Round Cake Pan, 6 x 3-Inch

Instructions

Click to mark complete

Prepare cake batter. Prepare cake batter following recipe instructions. Bake and cool three cake layers. Level, fill and stack for 6 in. high cake.
Ice cake. Prepare two recipes buttercream icing following recipe instructions. Ice cake smooth using creamy white icing.
Tint fondant. Divide fondant into seven .25 oz. portions. Combine Delphinium Blue and Royal Blue icing colors to get six shades of blue, ranging from light to dark. Combine Lemon Yellow and Moss Green icing colors to get light green color shown. Using color combinations provided, tint six portions various shades of blue. Tint remaining portion light green.
Using fondant roller with purple guide rings, roll out all shades of blue fondant separately. Using cut-outs, cut out about 60 flowers. Use light green fondant to roll small balls for flower centers. Attach using damp brush.
Decorate cake. Attach flowers randomly to cake. If buttercream has crusted, use any additional buttercream to attach flowers.