Circle Cascade Fondant Cake

The sunny peach color of this fondant-covered cake creates a warm feeling at any celebration. It's easy to cut the graduated fondant circles using the Wilton Round Double Cut-Outs Set, which includes straight- and crinkle-sided metal cutters in six sizes.

Amount32 Servings

Ingredients & Tools
Instructions

Ingredients

Clear Piping Gel
60 oz Decorator Preferred White Fondant, 24 oz. Fondant Icing
Creamy Peach Icing Color
Pastel 4 - Icing Colors Set
Favorite Cake Mix or Recipe
Buttercream Frosting

Tools
10-Inch Silver Cake Base, 2-Count
11 in. Angled spatula
Roll and Cut Fondant Mat
Fondant Roller, 20-Inch - Fondant Tool
20inch Rolling Pin Guide Rings
Fondant Trimmer
Fondant Smoother
6 x 2 in. Round Pan
8 x 2 in. Round Pan
Cake Circles
Bamboo Dowel Rods, 12-Count
Double-Sided Round Cut-Outs Set, 6-Piece
Cake Decorating Tools, 5-Piece Brush Set
Gum Paste Storage Board

Instructions

Click to mark complete

If desired, cover base board with fondant 1 day in advance. Tint 12 oz. fondant dark peach. Cover cake base with fondant. Reserve remaining dark peach fondant.
Make layered cakes. Prepare batter following recipe directions. Bake and cool two 8 in. and two 6 in. cake layers. Place cakes on cake boards, cut to fit. Prepare buttercream icing following recipe directions. Prepare, fill and stack 8 in. and 6 in. cakes for 2-layer cakes, 4 in. high on same-size cake circles. Use spatula and icing to ice cakes lightly.
Cover cakes with fondant. Tint 42 oz. fondant light peach. Use fondant roller with orange guide rings to roll out light peach fondant 1/8 in. thick. Cover 8 in. and 6 in. cakes with light peach fondant. Reserve remaining light peach fondant. Prepare cakes for stacked construction. Stack cakes on fondant-covered base board.
Make fondant circles. Tint 2 oz. fondant each three shades of peach between dark and light shades used on cakes and base board. Use 20 in. fondant roller with blue guide rings to roll out all five shades of peach fondant 1/16 in. thick.

For stacks of five circles, use the five smallest (7/8 in., 1 1/4 in., 1 7/16 in., 2 in. and 2 3/8 in.) cut-outs from set to cut circles going from dark peach for largest to light peach for smallest. Alternate smooth and crinkled sides, starting with smooth for largest circle. Use damp brush to attach circles. Make four stacks. Place under storage board flap.

For stacks of four circles, use the four smallest (7/8 in., 1 1/4 in., 1 7/16 in. and 2 in.) cut-outs from set. Start with the second darkest peach shade cut with the smooth side of the 1 7/8 in. cut-out. Continue using crinkled side of three smallest cut-outs to cut the three lightest peach shades. Use damp brush to attach circles. Make four stacks. Place under storage board flap.

For stacks of three circles, use the three smallest (7/8 in. 1 1/4 in. and 1 7/16 in.) cut- outs from set. Start with the third darkest peach shade cut with the smooth side of the 1 7/16 in. cut-out. Continue using crinkled side of the two smallest cut-outs to cut the two lightest peach shades. Use damp brush to attach circles. Make three stacks. Place under storage board flap.
Attach circles. Use damp brush to attach circles, starting with stacks of three at top, then stacks of four and five ending at cake base.

Notes

How To

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.