Summertime Fiesta Cake

Summertime Fiesta Cake

Learn how to make a fondant cake with this bright and festive Summertime Fiesta Cake! This 3-tier cake is decorated with bright and bold fondant embellishments, making this the perfect ending to a fabulous summer celebration! From backyard fiestas to large summer weddings, this summer dessert is well worth the time it takes to make it!
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  1. Ingredients:

    • White Decorator Preferred® Fondant (114 oz. used)
    • Color Right Performance Color System
    • Cornstarch
    • Favorite cake mix or recipe (14 cups batter used)
    • White Ready-To-Use Decorator Icing – 4.5 lb. Tub (25 cups needed)
    • Piping Gel


    • Roll-N-Cut Mat
    • 20 in. Fondant Roller
    • Blossom Fondant Double Cut-Outs Set (“E” size used)
    • Fondant Shaping Foam
    • 3-Piece Fondant and Gum Paste Starter Tool Set (ball tool used)
    • Decorating Brush Set
    • Zip-close plastic bags
    • Round Pan Set (4 in. x 2 in., 6 in. x 2 in. and 8 in. x 2 in. used)
    • Cooling Grid
    • 8 in. Cake Circles
    • 9 in. Straight Spatula
    • 20 in. Fondant Roller Guide Rings (orange used)
    • Bamboo Dowel Rods
    • Cake pedestal
    • Food-safe scissors
  2. Fondant Colors Tinted

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

    • Light Summer Green: 7 ½ oz. fondant + 1 B + 15 Y
    • Dark Spring Green: 6 ½ oz. fondant + 1 B + 5 Y

    Also tint the following ultra-concentrated shades:

    • Summer Red: 2 oz. fondant + 55 R + 7 O
      • Add 1¼ oz. ball of ultra-concentrated red to 13 oz. white fondant.
    • Bright and Bold Orange: 2 oz. fondant + 2 R + 26 O + 18 Y
      • For light orange, add ¾ in. ball of ultra-concentrated orange to 7 oz. white fondant.
      • For dark orange, add 1 oz. ultra-concentrated orange to 12 oz. white fondant.
    • Spring Yellow: 1 oz. fondant + 1 O + 16 Y
      • For light yellow, add ¼ in. ball ultra-concentrated yellow to 4 oz. white fondant.
      • For dark yellow, add 1 in. ball ultra-concentrated yellow to 16 oz. white fondant.

    Reserve remaining fondant white.

  3. Three days in advance, make fondant tufts.

    Tint fondant following color formulas above. Use 20 in. fondant roller to roll out colors, separately, less than 1/16 in. thick.

    Use straight side of blossom cut-out “E” to cut two shapes for each tuft in each color. You will need 144 red tufts, 132 dark orange, 72 light orange, 160 dark yellow, 40 light yellow, 64 dark green and 75 light green.

    On cornstarch-dusted medium shaping foam, use large ball tool to soften edges of each fondant shape. Use damp brush to attach two shapes together, staggering petal edges. Fold shapes in half and then in a “z”-shaped accordion pleat. Pinch bottom of fondant to make each tuft. Place tufts on cake boards, then place in plastic bags. Set aside until ready to attach to cake.

  4. Make layered cakes.

    Bake and cool two each 4 in., 6 in. and 8 in. cake layers. On cake circles cut to fit each cake, level, fill and stack layers for 2-layer cakes, 3 in. high.

  5. Cover cakes with fondant.

    Use spatula to lightly ice cakes smooth. Use 20 in. fondant roller with orange guide rings to roll out white fondant 1/8 in. thick. Cover cakes with white fondant. Prepare cakes for stacked construction and stack on cake pedestal.

  6. Decorate cake.

    Trim bottom of each tuft to level. Brush piping gel on bottom 2 in. of 8 in. cake. Attach two rows of red tufts around cake, staggering rows of tufts to fill in gaps as needed. Brush remainder of 8 in. cake, including top, with piping gel and attach dark orange tufts.

    On 6 in. cake, brush cake and attach two rows of light orange tufts, one row of light yellow and one row of dark yellow. Cover top of cake with light green tufts.

    On 4 in. cake, attach two rows of dark green tufts. Cover remainder of cake with dark yellow tufts.

    Makes 40 servings.


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