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Elegant Triangles with Peony Cake

Idea gallery #1716
Elegant Triangles with Peony Cake
Ingredients and Supplies
6" and 9" 2-layer cakes
ivory rolled fondant
mint green rolled fondant
peach rolled fondant
Whimsical Peonies Cutter Set
Geometric Triangles Multi-Layer Stencil Set
rolling pin
fondant smoother
pastry wheel
piping gel
dusting brushes
orange pearl petal dust
mint green petal dust
gold dust
foam drying mat
cotton balls
royal icing, if desired
  • alt images
Instructions
Roll peach fondant very thin and use Whimsical Peonies Cutter Set to cut petals. Brush the center of each petal with piping gel and layer petals in drying foam. Use cotton balls to add support to some of the petals to give the peony lift. Allow flower to dry overnite or a couple of days to harden. Brush flower with orange pearl dust and set aside.

Roll out ivory fondant to desired thickness and cover cakes. Brush the top and side of the 6" cake with gold dust and brush only the top of the 9" cake with gold dust. Stack cakes. Roll mint green fondant thin and cut a 1 1/2" band to go around the base of the 6" cake. Brush with mint green dust and attach to 6" cake using piping gel.

To make the triangle wrap:
Knead and soften ivory rolled fondant. Dust the work surface with powdered sugar or cornstarch. Roll fondant the length and height desired. It is very important that the fondant does not stick to the surface during this entire process.
Lightly grease the back of the stencil with solid vegetable shortening. Wipe off excess grease so that there is barely any left on the stencil. The shortening should not be visible. Place stencil A, greased side down, on the rolled fondant or gum paste. Roll over the stencil with a rolling pin, applying pressure as you roll. The pressure will slightly embed the stencil into the fondant and prevent the stencil from slipping.
To add the first layer of color, dip a soft bristle brush into luster dust. Shake off the excess. Brush the color over the stencil, making sure to cover the exposed areas. Wipe off excess dust with a paper towel. Remove stencil A carefully by the rounded flap and lift from the fondant slowly.
Lay stencil B over the sheet of fondant that has been colored using stencil A, lining up the design. Using a fondant smoother, gently press the stencil to slightly embed the second stencil. Do not rub the smoother back and forth. To add the second layer of color, dip a soft bristle brush into luster dust. Shake off the excess. Brush the color over the stencil, making sure to cover the exposed areas. During this process it is important not to add too much luster dust. The excess will fall onto the fondant as you remove the stencil. Carefully wipe off any excess dust with a paper towel. Remove stencil B by the rounded flap and lift from the fondant slowly.
Lay stencil C over the sheet of fondant that has been colored using stencil A and B, lining up the design. Using a fondant smoother, gently press the stencil to slightly embed the second stencil. Do not rub the smoother back and forth. To add the second layer of color, dip a soft bristle brush into luster dust. Shake off the excess. Brush the color over the stencil, making sure to cover the exposed areas. During this process it is important not to add too much luster dust. The excess will fall onto the fondant as you remove the stencil. Carefully wipe off any excess dust with a paper towel. Remove stencil C by the rounded flap and lift from the fondant slowly.
Cut straight edges using a pastry wheel. A ruler will help give a perfectly straight edge. Apply the colored panel onto the surface of your cake using piping gel to attach.

Place cake on pedestal or stand. Add peony to cake using piping gel or royal icing.

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