Petal Painting Fondant Cake
The look of finely-carved flowers on marble adds appeal to this fondant cake. The outlined royal icing petals are brightened with a sponge-painted color effect created using the Color Right Performance Color System and Foam Decorating Wedges.
Use Color Right base colors and QuickCount color formula to make edible paint in the following shade:
• Orange: 1 O + 1 P
Make layered cake.
Bake and cool two 6 in. cake layers. Fill and stack cakes on cake plate for a 2-layer cake, 4 in. high. Spatula ice cakes lightly.
Cover cake with white fondant.
Smooth with fondant smoother.
Transfer large petal pattern to cake.
Use needle tool from set and large petal pattern to mark a five-petal flower on cake top. Mark a five-petal flower on cake side, starting at top edge and ending with a partial petal at bottom edge. Mark another five-petal flower on the opposite cake side.
Mark two more five-petal flowers in open sections on cake sides, starting 1/2 in. to 1 in. from top edge; adjust angles of petals to fit. These flowers will have two or three complete petals and two or three partial petals.
Decorate design on cake.
Use tip 2 and royal icing to outline marked petals on cake. Pipe smaller petals, 1/8 in. apart, inside large petals. Pipe random outlines, to fit in spaces between flowers. Let dry about 2 to 3 hours.
Pour 1 1/2 teaspoons lemon extract into a small bowl. Squeeze one drop of Color Right colors “O” and “P”, separately onto waxed paper. Dip toothpick in each color, then mix into lemon extract to make paint. Dip foam decorating wedge in paint and apply on cake.