Cascades of Flowers Cake
by Jamie Young
(Thousand Oaks, CA USA)
Made by Jamie Young
This cake is a double layered cake covered in fondant and delicate decorations added in butter cream frosting.
Each layer is made up of both chocolate and classic yellow cake. The bottom tier is an 8" round pan and the top tier is a 4" round pan. Each tier is also bottom layered with chocolate and top layered with yellow cake with a white butter cream filling in each one.
Once the cakes have been baked according to the directions on the box, each was left to cool completely before assembling into a tier. After being crumb coated in butter cream, the tiers were left in the fridge over night.
White fondant was rolled out to 1/4" thickness and each tier was carefully covered. After smoothing and trimming of the excess fondant, the bottom tier had 5 dowels placed in the center for proper support. The top tier was then added to the cake. After both tiers were re-smoothed, a 1" ribbon of fondant was placed at the bottom of each tier to cover any gaps that may have occurred in the stacking process.
Once the ribbons were firmly attached, butter cream in pink, blue and purple were mixed. With a tip #2, cornelli lace was added to each tier in blue.
To add depth and dimension 4 roses were added to the top tier in blue, pink and purple. The roses were made also with butter cream and tip #104.
The smaller flowers were added last to give the cascading effect and those were also in butter cream in pink, purple and blue with tip #35 and #33. Each color was also intertwined with each other to give a multi-colored look to the roses as well as the drop flowers.
Lastly, with tip #5, small dots were placed at the bottom of each ribbon for added texture and dimension.