Cheery Fondant Flower Array Cake

These pretty flowers will brighten even a rainy spring day! Creative cutting techniques using the Wilton Romance Cut-Out Set will bring a blooming garden of color to your celebration.

Amount12 Servings

Ingredients & Tools
Instructions

Ingredients

6 cups of your Favorite Cake Mix or Recipe
Buttercream Frosting
17 oz Decorator Preferred White Fondant, 24 oz. Fondant Icing
Violet Icing Color
Sky Blue Icing Color
Royal Blue Icing Color
Red-Red Icing Color
Orange Icing Color
Lemon Yellow Icing Color
Moss Green Icing Color

Tools
6 x 3 in. Round Pan
Decorator Preferred 13 inch Angled Spatula
Cake Circle
Roll and Cut Fondant Mat
Fondant Roller, 9-Inch
Fondant Rolling Pin, 9-Inch $8.79
Romance Fondant Cut-Outs Pattern Set
Decorator Preferred 9inch Angled Spatula
Plastic ruler
Gum Paste Storage Board
Cake Decorating Tools, 5-Piece Brush Set
Cake Decorating Tools, 5-Piece Brush Set $11.43
food-safe scissors
12 in. Disposable Decorating Bags
Round Cake Decorating Tip 5

Instructions

Click to mark complete

Make cake. Prepare batter following recipe directions. Bake and cool two 6 in. cake layers. Prepare buttercream icing following recipe directions. Prepare, fill and stack cakes on cake circle for 2-layer cake, 6 in. high. Use 13 in. angled spatula and icing to ice cake smooth. Reserve remaining icing.
Tint fondant. Tint fondant 2 oz. each green, violet and blue. Tint 3 oz. fondant each dark orange, yellow and red. For light orange, knead 1 oz. yellow into 1 1/8 in. ball of dark orange. For pink, knead 1/2 oz. red into 2 oz. white.
Make violet, red and dark orange fondant flower pieces. Use fondant roller with pink guide rings to roll out violet, red and dark orange fondant, separately to 1/16 in. thick. Use heart cut-out from set to cut out heart. Move heart cut-out down 5/8 in. below top of heart and cut again. Move heart cut-out down again, and cut. Repeat step to cut two more petal shapes to complete flower shape. Repeat as needed to make six flowers for each color. Store petals under flap on storage board.
Make blue, pink and yellow fondant flower pieces. Use fondant roller with pink guide rings to roll out blue, pink and yellow fondant, separately, 1/16 in. thick. Use Swiss dot pattern from set to imprint pattern on tinted fondant. Use heart cut-out from set to cut out heart. Move heart cut-out down 3/8 in. below top of heart and cut again. Move heart cut-out down again, and cut. Repeat step to cut two more petal shapes to complete flower shape. Repeat as needed to make six flowers in each color. Store petals under flap on storage board.
Make peach flowers and green leaves. Use fondant roller with pink guide rings to roll out peach fondant 1/16 in. thick. Use Swiss dot pattern from set to imprint pattern on fondant. Use fleur-de-lis cut-out from set to cut out shape. Move cut-out ½ in. down and cut again. Cut three cutouts per flower. You will need six flowers.

To assemble flower, use a damp brush to attach so edges of cutouts meet together. Use edge of 9 in. angled spatula to indent center. Place flowers under flap on storage board.

For leaves, use fondant roller with pink guide rings to roll out green fondant 1/16 in. thick. Use fleur-de-lis cut-out cut-out from set to cut out shape following steps used for peach flower. Do not attach pieces. Place leaves under flap on storage board. Reserve remaining green fondant.
Decorate cake. Use tip 5, a cut disposable decorating bag and reserved icing to attach violet, red and dark orange flower pieces so tips are touching. Use a damp brush to attach front heart flower pieces (blue over violet, pink over red, and yellow over dark orange), overlapping ends slightly. Arrange flowers randomly on side of cake and on top of cake.

Use tip 5, a cut disposable decorating bag and icing to pipe a dot to attach peach fleur-de-lis pieces in a triangle and to attach green fleur-de-lis pieces above peach flowers.

Use fondant roller with pink guide rings to roll out reserved green fondant 1/16 in. thick. Use wide end of tip 5 to cut circles. Use icing to attach circles to larger flower centers.

Use tip 5, a cut disposable decorating bag and icing to pipe the bead border.

Notes

How To

How to Pipe Beads
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.
Fondant Cut-Outs
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.
How to Apply Fondant to Fondant
Stack fondant cut-outs to create colorful dimensional decorations on buttercream or fondant-covered cakes and treats. Use this technique to create easy abstract, elegant or whimsical designs.