

Beautiful Buttercream Dahlia Cake
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Amount24 Servings
Ingredients
Favorite Cake Mix or Recipe
White Decorator Icing - 4.5 lb.
Pink Icing Color, 1 oz.
Leaf Green Icing Color, 1 oz. - Green Food Coloring
Ivory Icing Color, 1 oz.
Burgundy Icing Color, 1 oz.
Powdered Sugar Icing
confectioners' Sugar
Sprinkles White Pearlized Jimmies
Green Sugar Pearls, 5 oz.
White Sugar Pearl Sprinkles, 4.8 oz.
Tools
1.5 Inch Flower Nail No7
Leaf Cake Decorating Tip 352
#81 Specialty Piping Tip
Excelle Elite Non-Stick Fluted Tube Pan, 9.75-Inch
10 x 16 Chrome-Plated Cooling Rack
Pre-cut Icing Flower Making Squares
Round Cake Decorating Tip 12
12-Inch Disposable Decorating Bags, 24-Count - 12-Inch Disposable Piping Bags
Standard Coupler
Instructions
Click to mark complete
- Bake and cool cake. Bake and cool cake following recipe instructions; level. Place cake on surface, cut side down.
Tint icing. Tint 1/4 cup icing each light pink, dark pink and green following color combinations provided. Reserve remaining ¼ cup icing white. Set green icing aside for later step.
Using light pink, dark pink and white icing, pipe 1 to 2 dahlia flowers in each color. Freeze until set, about 2 to 3 hours.
*Combine Burgundy and Pink icing colors to make light pink and dark pink colors shown. Combine Leaf Green and Ivory icing colors to get green color shown.
Decorate cake. Prepare glaze following recipe instructions. Spoon glaze over top of cake, letting glaze drip down sides and pool at base. Let set until dry, about 30 minutes. Dust with confectioners’ sugar.
Using remaining icing, attach dahlia flowers to cake. Sprinkle with Sugar Pearls and jimmies.
Prepare decorating bag with tip 352 and reserved green icing. Pipe leaves around dahlia flowers.
Notes
How To
Reviews
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