Floral Lattice Cake

Who says a beautiful cake can only come from a bakery? Create this pastel cake design using the Wilton Blossom and Leaves Double Cut-Outs Sets to get perfect results!

Amount12 Servings

Ingredients & Tools
Instructions

Ingredients

4 1/2 cups of your Favorite Cake Mix or Recipe
Buttercream Frosting
Black Icing Color
5 oz Decorator Preferred White Fondant, 24 oz. Fondant Icing
Rose Icing Color

Tools
6 x 2 in. Round Pan
Cake Circle
Decorator Preferred 13 inch Angled Spatula
Roll and Cut Fondant Mat
Fondant Roller, 9-Inch
Blossom Fondant Double Cut-Outs Set
Leaf Fondant Cut-Outs Set
food-safe scissors
12 in. Disposable Decorating Bags
Round Cake Decorating Tip 2

Instructions

Click to mark complete

Make layered cake. Prepare batter following recipe directions. Bake and cool two 6 in. cake layers. Prepare buttercream icing following recipe directions. Tint small portion light rose and majority light gray. Prepare, fill and stack cakes on cake circle for 2-layer cake, 4 in. high. Use spatula and gray icing to ice cake smooth.
Decorate cake. Tint fondant light rose. Use 9 in. fondant roller with pink guide rings to roll out fondant 1/16 in. thick. Use straight side of three smallest blossom cut-outs from set to cut flowers from light rose fondant. Use straight side of three smallest leaf cut-outs from set to cut leaves from light rose fondant. Use light pink icing in cut disposable decorating bag to attach flowers and leaves randomly on cake sides and top.

Use tip 2, a cut disposable decorating bag and the light rose icing to pipe lines between flowers and leaves, and to pipe dots for flower centers.

Notes

How To

How to Pipe Dots
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
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.