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Fall Fabric Flowers Cake

Idea gallery #1673
Fall Fabric Flowers Cake
Ingredients and Supplies
ivory rolled fondant
chocolate brown rolled fondant
teal rolled fondant
terra cotta rolled fondant
deep violet rolled fondant
perfection strips
3 11/16" or 4" round cutter
baroque texture mat
12" pastry bag
large round decorating tip
ivory royal icing
piping gel
70mm sunflower/daisy plunger cutter
56mm sunflower/daisy plunger cutter
43mm sunflower/daisy plunger cutter
3/4", 1 1/4" small round cutters
3" and 2 1/2" easy rose cutter set
1 7/8" and 1 5/8" easy rose cutter set
2 1/2" carnation cutter
flexible poly blade
flower formers
2 1/4" square cutter
6", 9" and 12" two-layer cakes
14" cake drum
rolling pin
  • alt images
Instructions
Roll ivory fondant to desired thickness and cover cakes. Prepare cakes for stacking and place on fondant covered board. Insert dowel through all three layers for stability. Attach flowers to cake using ivory royal icing.

Square 5-petal flower: Knead and soften deep violet rolled fondant. Roll thin (setting #4 on pasta attachment for KitchenAid). Cut using 2 1/4" square cutter. Position the square in a diamond shape. Fold one side to the center. Do not crease the fold. The fold should be slightly puffed. Fold the other side to the middle. Pinch the center of the petal just below the center; cut off the excess. Make four additional petals. Knead and soften teal rolled fondant. Roll thin (setting #4 on pasta attachment for KitchenAid). Cut using 1 5/8" easy rose cutter. Arrange the five violet petals. Press the center to join all the petals. Use piping gel if the petals are not sticking together. Lift the flower and place in the flower former. Gently press in the center to cup the center. Place a dot of piping gel in the center of the violet flower. Attach the teal flower to the center of the violet flower. Add a dot of piping gel in the center of the teal flower. Roll a small ball using terra cotta rolled fondant. Place the ball on top of the piping gel dot. Use a small tapered blade to shape the teal petals.

Patterned layered 5-petal flower: Knead and soften chocolate brown rolled fondant thin (setting #2 on pasta attachment for KitchenAid). Place the smooth, rolled side of the fondant on top of the texture mat. Firmly roll over the rolled fondant to texture. Flip over the mat and rolled fondant. Peel back the texture mat. Cut the brown textured fondant using the 3" easy rose cutter. Repeat making an ivory flower with the 2 1/2" easy rose cutter, a teal flower with the 1 7/8" easy rose cutter, and a violet flower with the 1 5/8" easy rose cutter. Layer the flowers attaching them together with a dot of piping gel in the center of each flower. Place the layered flower in the flower former. Gently press in the center to cup the layered flower. Place a small dot of piping gel in the center. Roll a small ball using terra cotta rolled fondant. Place the ball on top of the piping gel dot. Use a small tapered blade to shape the petals.

Layered petals with ribbon center: Knead and soften teal rolled fondant. Roll thin (setting #2 on pasta attachment for KitchenAid). Place the smooth, rolled side of the fondant on top of the texture mat. Firmly roll over the rolled fondant to texture. Flip over the mat and rolled fondant. Peel back the texture mat. Cut the textured teal fondant using the 2 ½"carnation cutter. Knead and soften brown and deep violet rolled fondant. Roll fondant thin (setting #4 on pasta attachment for KitchenAid). Cut the brown fondant using the 2 ½" carnation cutter. Cut the purple fondant in a 6" x ½" strip using the poly blade. Starting at one end, pinch the end and fold to create a ribbon rose. If the rose is bulky at the base, cut off the excess. Place the textured teal flower in a flower former. Gently press the center to cup. Place the brown flower on top of the teal, adding a dot of piping gel to adhere. Add a dot of piping gel in the center of the brown flower. Add the violet ribbon flower.

Swirled daisy flower: Knead and soften teal, brown, deep violet and terra cotta fondant. Roll fondant thin (setting #4 on pasta attachment for KitchenAid). Cut the brown fondant using the 70mm sunflower/daisy cutter. Curve each petal to shape into a swirled flower. Cut the teal fondant using the 56mm sunflower/daisy cutter. Curve each petal to shape into a swirled flower. Cut the violet fondant using the 43mm sunflower/daisy cutter. Curve each petal to shape into a swirled flower. Cut three circles from the terra cotta fondant using 3/4" round cutter. Cut grooves into the edges of the circles using the poly blade. Layer the three circles on top of one another using a dot of piping gel between the layers to secure. Layer the swirled flowers, using a dot of piping gel between the layers to secure. Place the layered flower in the flower former. Press gently in the center of the cup. Add a dot of piping gel in the center. Place the layered terra cotta circles on top of the swirled flower. Pipe a small dot of piping gel in the center of the terra cotta circles. Roll a small ball using terra cotta rolled fondant. Place the ball on top of the piping gel dot. Use a small tapered blade to divide the cuts and shape of the round layered circles.

Folded 5-petal flower: Knead and soften terra cotta rolled fondant. Roll fondant thin (setting #4 on pasta attachment for KitchenAid). Cut the terra cotta fondant using the 2 ½" carnation cutter. Cut the terra cotta carnation in half. Start in the middle and fold in one side. Then fold in the other side to form a petal. Make a total of five petals this way. Arrange the 5 petals into a flower shape. Press the center to join all the petals. Use piping gel if the petals are not sticking together. Knead and soften teal rolled fondant. Roll fondant thin (setting #4 on pasta attachment for KitchenAid). Cut three circles using teal fondant and the 1 ¼" round cutter. Cut grooves into the edges of the circles using the poly blade. Layer the three circles on top of one another using a dot of piping gel between the layers to secure. Lift the terra cotta flower and place in the flower former. Gently press in the center to cup the center. Place a dot of piping gel in the center of the terra cotta flower. Attach the teal layered circle to the center. Add a dot of piping gel in the center of the teal circle. Roll a small ball using violet rolled fondant. Place the ball on top of the piping gel dot. Use a small tapered blade to divide the cuts and shape the round layered circles.

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