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SIZE: 8” two-layer, 6” three-layer and 4” three-layer round tiers
SKILL LEVEL: Easy/moderate

Delicate icing ruffles are the perfect backdrop for a striking stylized fondant bloom.

1.    A day ahead, make the flower. First, mix pale blue fondant using a scant amount of Lucks Royal Blue Liqua-Gel Color (Item # 45277) mixed into White Vanilla Fondant (Item #46755). Then, roll out a thin sheet of fondant approximately 8” x 10” in size, and attach a full sheet of the blue pattern from Vintage Tea Party Variety Designer Prints™ Sheets (Item #47131) with a light application of water.

2.    Roll out another smaller sheet of fondant.

3.    Roll a 1.5” fondant ball as the stamen, and use the rounded ends of the Plain Tear Drop Cutter Set (Item #14507) to imprint a stylized rose pattern onto the ball.

4.    Use the smallest cutter to cut 7 plain teardrops (without Designer Prints™), and attach to the ball using water or gum glue, as shown.

5.    Use the next smallest cutter to cut 6 or 7 dressed teardrops, and attach to flower by overlapping the petals and adhering to each other with water or gum glue. Let this portion dry in flower formers.

6.    Use the same cutter to cut 10 more dressed teardrops. 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. Continue this pattern until a full circle is achieved. Let dry.

7.    When both floral components are dry, set the center into the floral ring and adhere with royal icing or gum glue. Let dry.

8.    The following day, mix pale blue icing to match the fondant mixed previously.

9.    Flat ice and assemble the cake.

10.    Pipe loose, delicate ruffles around every cake tier, as well as around the top, using a #114 large leaf tip (Item #11059)

11.    Attach fondant flower. To ensure security of the flower, you may choose to anchor it with skewers or toothpicks, inserted into the center ball.

Decorating idea by Charra Jarosz