Floral Origami Cake

Ingredients & Tools
Instructions

Ingredients

Rose Icing Color
Decorator Preferred White Fondant, 24 oz. Fondant Icing
Gum-Tex
Buttercream Frosting
Pink Sugar Pearls, 5 oz.
Clear Piping Gel

Tools
6 x 2 in. Round Pan
10 x 2 in. Round Pan
14 x 2 in. Round Pan
Fondant Roller, 9-Inch
Fondant Roller, 20-Inch - Fondant Tool
20inch Rolling Pin Guide Rings
Roll and Cut Fondant Mat
Decorator Brush Set
Gum Paste Storage Board
Round Silver Cake Bases, 16 Inch
Cake Circles
Wooden Dowel Rods
3 Inch Metal Circle Cutter
Spatula

Instructions

Click to mark complete

In advance: Prepare cake base. Tint fondant rose. Prepare and cover cake base with 24 oz. fondant.
Reserve remaining fondant. Bake and cool 2-layer cakes for 6 in. and 14 in. tiers and four 1-layer cakes for an 8 in. high 10 in. tier. Ice cakes smooth in rose. Prepare for stacked construction. Position on base board.
Divide reserved rose fondant into four equal portions. Knead in 2 teaspoons Gum-Tex to every portion. Make dimensional triangles. Roll out fondant 1/16 in. thick, working one portion at a time. Cut circles using metal cutter. Place circles under storage board flap until ready to use. Divide circle into 3 sections; indent triangle shape on each circle 5/8 in. in from edge with plastic ruler. Fold circle edges up to form triangle.

You will need 235 triangles, making six at a time.
Starting at the bottom of cake, attach triangles side by side with piping gel, alternating wide side up, then down. Continue making and attaching triangles until all cake sides are covered. Attach sugar pearls to center points with piping gel.