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Products
Round Cake Pans: 10,
8, 6 and 4
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Summer
Variety Designer Prints Edible Image #45395
Cake Sizes: 10, 8, 6 and
4 round tiers
SKILL LEVEL: Moderate/Advanced
Decorating idea by Charra Jarosz
Instructions:
1. A day ahead,
make the flowers and buds. First, mix green fondant using a 2:1 ratio of
Leaf
Green and Golden Yellow Liqua-Gel Colors mixed into White
Vanilla Rolled Fondant. Then, roll out a thin sheet of fondant approximately
8 x 10 in size, and attach a full sheet of the polka dotted pattern from
Summer Variety Designer Prints Sheets (#45395)
with a light application of water.
2. Use the 2 cutter from the Plain Round Cutter Set (Item #1440) to cut 16 discs, and the 1-½ cutter to cut an additional 16 discs. Save the scrap pieces.
3. Using four discs per blossom, create four large and four small flowers by overlapping the disc petals and adhering to each other with water or gum glue. Let dry in flower formers or egg cartons.
4. Cut 8 small teardrop shapes (Item #5202) from scrap patterned fondant, using the largest straight leaf cutter from the Flower and Leaf Cutters set (Item #4852). Patterned side facing inward, gently bend each teardrop along its length. Attach two folded teardrops to each other, side by side and rounded edge up, with water or gum glue. Cut four small teardrops using the smallest leaf cutter in the set, gently fold, and then attach along the joint of the previously connected teardrops. These will be the petals for the blooming buds. Let dry.
5. Roll eight balls by hand, and manually elongate to create the unopened buds. Roll four ballshalf the size of the previous eightfor the blooming buds. Flatten one side of each, and let dry.
6. The following day, ice, assemble and enrobe the cake tiers in the remaining green fondant.
7. Assemble the blooming buds by cutting four teardrops with the largest straight leaf cutter. Arrange one bud base and one blossoming petal cluster on each of these teardrops, attaching with water or gum glue.
8. Roll out 3/16 lengths of fondant rope (or use the Sugarcraft Klay Gun) for the stems. Cut six sets of four lengths (sizes are approximate): 2 2 lengths, 2 3 lengths, 1 3-¼ length and 1 3-½ length.
9. Taper one end of four of the 2 lengths. Attach one to each tier with water, clear alcohol or gum glue, fully bent in an downward in a U shape, as shown (this will be a bud stem).
10. Repeat this step with each set of lengths, attaching to the cake as you go. Sequence of stem placement will be: 2 (bud), 3 (bud), 3-¼ (blooming bud), 3-½ (large flower), 3 (small flower), 2 (stem only). Fan application as shown.
11. Mix 50% white fondant into some of the green to create a lighter shade, and roll out. Use a 1-½ round cutter to cut four discs, and then clip edges all around with scissors to create the stamen for the large flowers. Repeat this step using a 1 cutter for the small flower stamen.
12. Attach one
stamen to each flower using color-coordinated icing or melted
chocolate (green or white mixed with green for correc shade). Roll
out small balls to attach to the center of each stamen disc, attaching
with icing or melted chocolate.
13. Attach all
buds and flowers to cake using melted chocolate.
TIP: You may wish to support the
larger flowers with toothpicks inserted into the cake.