Rosy-Celebration-Cake-02.jpg|1
Rosy-Celebration-Cake-02.jpg|1

Rosy Special Celebration Cake

Rosy Special Celebration Cake
Whether you’re celebrating a wedding, baby shower, birthday or anniversary, this Rosy Special Celebration Cake is a beautiful and eye-catching treat. A simple rouching design is made on the fondant using a veining tool, then gum paste leaves and flowers are added for a burst of color. A fun challenge for those looking to up their decorating game, this 2-layer fondant cake is certainly one you’ll be proud to show off!
  • Prep102 hr
  • Total Time107 hr
  • Skill LevelIntermediate
Print Recipe

Ingredients

  • Favorite cake mix or recipe

  • Ready-to-Use Gum Paste

  • Royal Blue Icing Color

  • Black Icing Color

  • Pink Icing Color

  • Creamy Peach Icing Color

  • Violet Icing Color

  • Moss Green Icing Color

  • Creamy White Decorator Icing – 4 lb. Tub

  • White Decorator Preferred Fondant – 5 lb. Box

  • Gum Paste Adhesive

  • Solid vegetable shortening

  • Tools

  • Gum Paste Flower Cutter Set

  • Flower Impression Mold

  • 5-Piece Decorating Brush Set

  • Floral Tape

  • Gum Paste Wire

  • Fondant Shaping Foam

  • 1 in. foam balls (3 needed)

  • Flower Wave Drying Rack (2 needed)

Instructions

Click to mark complete

  1. Four days in advance, tint gum paste. Tint 4 oz. gum paste each blue, peach and purple using color combinations provided. Combine Royal Blue and a touch of Black icing colors to get blue color shown. Combine Pink and a touch of Creamy Peach icing colors to get peach color shown. Combine Violet and a touch of Pink icing colors to get purple color shown.

    Using Moss Green icing color, tint 1 in. ball gum paste green.

  2. Also four days in advance, make flowers. Using Gum Paste Flower Cutters Set, make one large blue ranunculus, one large peach ranunculus (leaving off last 2 rows) and one large purple ranunculus (leaving off last 4 rows).

  3. Also four days in advance, make leaves. Using Hibiscus and Ranunculus leaf cutters, make 3 to 5 hibiscus leaves and 5 to 7 ranunculus leaves.

    Place on flower drying rack to dry, about 3 to 4 days.

    Tip: Place a fan in front of the gum paste decorations to help them dry faster.

  4. Bake cakes. Prepare cake batter following recipe instructions. Bake and cool two 6 in. layer cakes and 3 10 in. layer cakes.

    Fill and stack 6 in. layers for 4 in. high cake.

    Level one 10 in. layer to 1 in. tall. Fill and stack 10 in. cakes for 5 in. high cake.

    Prepare 16 in. decorating bag with tip 789 and white buttercream. Ice cakes; smooth with spatula.

  5. Cover cakes with fondant. Using fondant roller with orange guide rings, roll out 18 oz. fondant; cover 6 in. cake. Repeat with 48 oz. fondant; cover 10 in. cake.

  6. Add rouching. Using large veining tool and fondant rouching technique (the tool variation), add rouching to front of 6 in. and 10 in. cake.

    Prepare cakes for stacked construction.

  7. Decorate cake. Insert flower and leaf stems into floral spikes; insert into cake.

Notes

How To

  • How to Make Fondant Ruching

    How to Make Fondant Ruching

    Create a dramatic effect with fondant ruching. This technique can be done in any size by adjusting the measurements as needed. Use it to drape around an entire cake or create a smaller fondant ruching border around the sides of a cake.

Reviews

Enjoyed this recipe?Why not try one of these!

VIEW ALL RECIPES
!