Wednesday, April 27, 2011

Brilliant Basket Cake

Ready-To-Use Rolled Fondant in this season’s prettiest colors decorates this classic design with a trendy twist. The Easter basket cake is perfect for your springtime celebration.


Lemon Yellow Icing Color

Rose Icing Color

Violet Icing Color

Royal Blue Icing Color

Orange Icing Color

Leaf Green Icing Color

72 oz. Ready-To-Use White Rolled Fondant

White Candy Melts®


Buttercream icing



Brilliant Basket Handle


Cake serves 30.

Techniques Used:


Fondant Cut-Outs™

Applying Fondant to Fondant


6 x 3 in. Round Pan

9 x 2 in. Round Pan

Round Cut-Outs™

Leaf Cut-Outs™

Oval Cut-Outs™

Tip: 5

Rolling Pin

Roll & Cut Mat

Brush Set

Easy-Glide Fondant Smoother

Plastic Dowel Rods

Cake Circles

Flower Former Set

6 in. Lollipop Sticks

Waxed paper




In advance: Make fondant pieces. Combine Violet with Rose for violet shown. Tint fondant as follows: 6 oz. yellow, 4 oz. green, 2 oz. light blue, 2 oz. violet, 2 oz. rose, 2 oz. orange. Add 3/4 teaspoon Gum-Tex to yellow, 1/2 teaspoon to green and 1/4 teaspoon to all other colors. Shape 4 oz. yellow into 3 logs 3/8 x 18 in.; braid together. Cover handle pattern with waxed paper; dust with cornstarch. Curve braid over pattern; let dry.

Make leaves. Roll out green fondant 1/16 in. thick. Cut leaves using medium Cut-Out; move cutter down 1/8 in. and cut again to make leaf slightly smaller. Cut 1/8 in. off bottom to make a straight edge. Make 45-50 leaves; let dry on cornstarch-dusted medium flower formers.

Make eggs. Roll out 5 fondant colors 1/8 in. thick. Use largest oval Cut-Out to cut 2-3 eggs in each color. Let dry on cornstarch-dusted surface 24 to 48 hours.Use melted candy to attach lollipop sticks to back of eggs and to each end of handle. Leave ends exposed to insert into cake.

Bake and cool 1-layer 6 in. cake (3 in. high) and 2-layer 9 in. cake (bake 2 layers 1 1/2 in. high for a 3 in. high cake). Prepare for rolled fondant and stacked construction. Tint 18 oz. fondant yellow, 30 oz. rose (reserve 3 oz. white). Cover cakes; smooth with Fondant Smoother. Stack cakes.

Pipe tip 5 bead bottom borders. Roll out white fondant 1/16 in. thick. Use smallest round Cut-Out to cut approximately 70 dots; attach to cakes using damp brush. Insert handle into cake top; insert eggs. Use melted candy to attach 2 rows of leaves around edge of top cake.

Easy Fondant Eggs Mini Cakes

What a great family project! Single-serve mini cakes are covered and decorated with rolled fondant. Create your own designs using flower Cut-Outs and a variety of geometric shapes.


Violet Icing Color

Ready-To-Use White Rolled Fondant

Ready-To-Use Rolled Fondant Pastel Colors Multi Pack

Buttercream icing


Each mini cake serves 1.


Mini Egg Pan

Funny Flower Cut-Outs™

Decorator Brush Set


Prepare cake for fondant covering by icing lightly in buttercream icing. Tint a portion of fondant violet.

Roll out blue and yellow fondant and cover cakes. Attach fondant pieces to eggs using damp brush.

Blue Floral Egg: Roll out pink, violet and yellow fondant and cut out smallest flowers, attach. Roll 1/4 in. balls of white and blue fondant, attach.

Yellow Stripe Egg: Roll out violet, green and blue fondant, cut into 3/8 in. wide strips. Attach on a diagonal. Roll 1/4 in. balls of pink fondant, flatten slightly and attach between strips.

Sacred Moment Cake

Truly a divine dessert! Our Cross Pan and Floral Collection Flower Making Set makes it easy to serve this stunning cross-shaped cake at Easter, christenings, First Communions, showers and any religious gathering.


3 packages Ready-To-Use White Rolled Fondant

Buttercream icing


Cake serves 12.

Techniques Used:


Fondant Bow and Loops


Cross Pan

Tip: 2

Tip: 6

Floral Collection Flower Making Set

Cake Board

Fanci-Foil Wrap

Drinking straw


Make flowers, loops, and ribbon curls at least 1 day in advance.

Following directions in kit, and using Rolled Fondant, make 60 large flowers using pansy cutter, 60 medium flowers using apple blossom cutter and 35 small flowers using forget-me-not cutter. Let dry.

To make loops, roll fondant about 1/8 in. thick. Cut 24 strips 1/2 in. wide and 4 to 6 inches long. Form into loops by brushing a small amount of water on one end of strip and press ends together to secure. Lay loops on side on waxed paper to dry. To make 8 ribbon curls, cut fondant strips 3/8 in. wide and in various lengths. Wrap strips around a straw and let dry overnight.

Prepare cake and cover with fondant. When fondant is dry, add sponging effect by dipping crushed paper towel in buttercream and randomly dabbing on cake. Pipe tip 6 bead bottom border. Add tip 2 dots to flower centers. Attach flowers to bottom border with dots of icing. For bow, add 8 loops for base row. Next, position 8 more loops in between loops in base row. Fill in center with 6 more loops, add ribbon curls under bow