A Letter-Perfect Baby Cake

Click to enlarge picture

Tools:
Book Pan 2105-2521
Tips: 2, 4, 225
Round Cut-Outs™ 417-432
Brush Set 2104-9355
Rolling Pin 2103-301
Roll & Cut Mat 409-412
101 Cookie Cutters Set 2304-1050
Baby Blocks Favor Containers 2113-419
Shower Rattles Favor Accents 1103-29
Sleeping Angels Set 2113-2325
Decorating Comb 417-162
Cake Board 18x13 inch #817000
Fanci-Foil Wrap
1/4 SHEET SILVER #FT-21014
FITS CAKE BOX 19x14x4 inch white window #MBC W20-14-4
Waxed paper
Paring Knife
Ingredients:
Icing Colors: Lemon Yellow, Rose, Violet, Royal Blue, Kelly Green
48 ounces Ready-To-Use White Rolled Fondant
Ready-To-Use Rolled Fondant Pastel Colors Multi Pack
Meringue Powder
Piping Gel

Makes: Cake serves 24.
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Techniques Used:
Swirl Drop Flowers
Vines
Leaves
Bead Borders
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instructions
In advance:
Using royal icing, make 25 each pink, violet and rose tip 225 swirl drop flowers on waxed paper.
Add tip 2 white dot centers.
Make extras to allow for breakage and let dry.
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Place book cake on same-size board and ice smooth.
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Comb sides with small-tooth edge of comb.
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Position cake on foil-wrapped foamcore sheet.
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Roll out 1 pk. of pink fondant 1/4 in. thick.
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Cut approximately 20 circles using medium round Cut-Out.
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Cut circles in half and attach to board with piping gel to create scalloped bottom border.
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Roll out 48 oz. of white fondant 1/4 in. thick; position on cake top and trim edges as needed.
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Roll out pastel fondant 1/4 in. thick and cut BABY letters using cookie cutters; attach with damp brush.
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Print tip 2 messages in matching shades of buttercream.
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Pipe tip 2 vines around edge of cake top in buttercream.
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Attach drop flowers with dots of buttercream.
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Add tip 349 leaves in buttercream.
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Pipe tip 4 bead bottom border.
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Attach blocks, angel and rattles with dots of buttercream.
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*Note: Combine Violet and Rose for violet color shown.
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FEATURED PRODUCTS: