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Daisy Basketweave Cake

Idea gallery #745
Daisy Basketweave Cake
Ingredients and Supplies
8" cake
buttercream icing
3 lbs. fondant
brown food coloring
green food coloring
yellow food coloring
basketweave rolling pin
  • alt images
Ice cake with buttercream icing. Tint 2 pounds of fondant light brown. Roll out into 4" x 27" piece or split into two pieces. Impress basketweave by rolling over once with basketweave rolling pin. Use pastry cutter to cut to exact size of cake. Wrap around cake, attaching with small amount of fresh buttercream if necessary. Press remaining light brown fondant through clay gun to create rope. Twist into handles and attach with small amount of buttercream to create handles. Place rope on top of basketweave all the way around top edge of cake. Roll white fondant very thin and use daisy/sunflower plunger cutter to cut several flowers. Allow flowers to dry in formers and stack two on top of each other in each former. Pipe small dots of yellow buttercream in center of each flower using #2 tip. Tint small amount of fondant light green. Roll out very thin and cut leaves by hand, impress design by using leaf veiner. Place leaves to dry on flower former to create varying shapes. Attach flowers and leaves to cake once hardened (several hours) using small dots of buttercream.
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