Spa Naturals Cake

The gently ruffling petals that give the poppy its flair are in full view on this softly-shaded cake with a fondant brick wall motif in on-trend natural shades. Achieve the floral detail using the Wilton Poppy Cut-Outs Set. Tint the gum paste and fondant using the Color Right™ Performance Color System.

AmountCake serves 12.

Ingredients & Tools
Instructions

Instructions

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COLORS TINTED:

GUM PASTE COLORS TINTED

1. Tint ultra-concentrated gum paste. Use Color Right base colors and QuickCount color formulas to tint gum paste in the following shade:

? Neutral Sand (formula 7506): 1 oz. gum paste + 1 BR + 2 Y

? Knead a 9/16 in. ball of ultra-concentrated sand into 1 1/2 oz. white gum paste.

FONDANT

Use Color Right base colors and QuickCount color formulas to tint fondant amounts below in the following shades:

Neutral Gray-Blue (formula 551): 24 oz. fondant + 2 BK + 1 B

Black (formula 433): 6 oz. fondant + 25 BK

Also, tint smaller amounts of fondant as follows:

1. Tint ultra-concentrated fondant. Use Color Right base colors and QuickCount color formulas to tint fondant in the following shades:

Neutral Sand (formula 7506): 1 oz. fondant + 1 BR + 2 Y

Neutral Green (formula 5585): 1 oz. fondant + 1 BR + 1 B + 1 Y

Neutral Pink (formula 691): 1 oz. fondant + 1 BR

Neutral Gray (formula 537): 1 oz. fondant + 3 BK

2. Mix ultra-concentrated color fondant with white fondant.

For each color tinted, knead a 1/4 in. ball of ultra-concentrated color into 1/2 oz. white fondant.
Make gum paste poppy 2 days in advance. Tint portions of gum paste following color formulas above. Make gum paste poppy on wire according to instructions in cut-outs set. Use brush and goldenrod Color Dust Edible Accents to brush inside petals, flower center and outer edge of petals. Set aside.
\t Make layered cake 1 day in advance. Prepare batter following recipe directions. Bake and cool two 6 in. layers and two 8 in. cake layers. Level, fill and stack 6 in. layers and 8 in. layers for 2-layer cakes, 4 in. high. Prepare cakes for stacked construction. Use spatula to lightly ice cakes.
Cover 6 in. and 8 in. cakes with fondant also 1 day in advance. Tint portions of white fondant following color formulas above. Use 20 in. fondant roller with orange guide rings to roll out 24 oz. of gray-blue fondant 1/8 in. thick. Cover 6 in. cake with gray-blue fondant. Roll out 36 oz. of white fondant 1/8 in. thick. Cover 8 in. cake with white fondant. Reserve remaining tinted fondant.
Make fondant brick background also 1 day in advance. Roll out black fondant 1/8 in. thick. Cut a strip, 34 in. long x 4 in. wide. Use ruler and toothpick to mark 8 in. cake 1 in. from top and bottom on all sides. Use damp brush to attach black strip between markings on cake.
Make fondant bricks also 1 day in advance. Use 9 in. fondant roller with pink guide rings to roll out all fondant colors except black, separately, 1/16 in. thick. Cut strips 1/4 in. wide and place under storage board flap. Cut strips into various brick lengths from 1 in. to 2 in. Use damp brush to attach bricks to background in staggered fashion, 1/8 in. apart.
Assemble cakes at celebration. Stack cakes. Insert poppy in flower spike. Insert flower spike in cake.