Pretty Daisy Bridal Shower Cake

A spring or garden themed cake for a wedding shower or birthday party is easy to create even for beginner decorators. A few flower shaped cutters, premade rolled fondant in several colors and a great cake recipe are the basic tools required for this vibrant presentation.

A sour cream vanilla cake is a perfect backdrop for this whimsical cake. Follow the recipe and cool cakes completely before decorating and filling.

Layer and ice the cakes with a simple vanilla buttercream. The sides do not have to be perfectly smooth because you will be pressing cut fondant flowers on the surface.

There are so many tools available for cake decorators these days and many are easy enough for beginner designers to use with spectacular results. Fondant cutters in all shapes and sizes can create simple flowers such as the daisies and leaves used in this pretty patterned cake.

Gather Cake Decorating Supplies

You will need:

• Iced nine inch cake and twelve iced cupcakes
• Ready to use fondant (white) approximately 5 lbs.
• Vibrant paste food colorings (your choice)
• Disposable piping bags
• Rolling pin
• Cornstarch
• Fondant Cutters
• Tooth picks
• Decorating tips # 22 or #23 and # 234

Add Color to Fondant

1. Divide white fondant into balls. Count out the number of different colors required for project and approximate the size of the ball to the amount of color required. In this design there is more dark pink and green needed.
2. You will need a dark pink,light pink,lavender,and green fondant.
3. Use a tooth pick to add the coloring on the white fondant and knead it on a cornstarch dusted surface until the color is smoothly incorporated. You might want to wear plastic gloves for this process because the coloring can stain the skin. You can purchase pre-colored fondant in a variety of shades but this can get expensive if you only require a small amount for the cake.

1. Repeat this coloring process until all the needed colors are done.

Dust Flat Surface with Cornstarch

Wrap the various fondant colors in plastic wrap until they are required or the exposed surface will get hard.Dust a flat surface with cornstarch to prevent sticking.

Roll Out Fondant

Roll out piece of dark pink fondant to approximately 1/4 inch thick. While you are rolling it is recommended to gently lift and rotate the fondant periodically to ensure it does not stick. It is important to roll the fondant on a surface with no or very little texture because the fondant will show any bump or dip.

Cut Out Dark Pink Daisies

When the fondant is rolled out; use a daisy cutter to cut out the flowers for this design. There are usually three sizes of flowers in the package of cutters so try to utilize big, medium and small to produce interesting contrasts for the cake.You will need about 30 flowers of different sizes.

Cut Out Light Pink Daisies

Roll out the light pink fondant and cut an assortment of daisies in different sizes from this color as well.Set these finished flowers to the side until everything else is cut out.You will need about 20 flowers of differing sizes for this design.

Cut Out Smaller Accent Flowers

Roll out purple fondant and use a small five petal fondant cutter to create accent flowers. These types of cutters are also available in various sizes so choose the best one for the project. Accent flowers should be about a quarter of the size of the main flowers.You need about 35 small accent flowers.

Add Detail to Accent Flowers

Use the end of a gum paste tool to create detail or even the end of a paint brush.

Create Detail on Daisies

Roll out the green fondant and cut out leaves. Leaf cutters come in different shapes and sizes. On this cake it is not important to be accurate from a horticultural point of view; just use what you have available.Cut out around 26 leaves in total for this design.

Decorate Cake with Flowers and Leaves

Use a # 234 decorating tip to add detail to the center of the daisies. Either white or a soft yellow would be appropriate.use leftover icing from covering your cake.

Decorate Cupcakes with Flowers and Leaves

Press the fondant flowers and leaves onto the cake sides in whatever pattern you wish. If the butter cream becomes too firm to allow the flowers stick then dab a little icing on the back of each flower. Then firmly press it to the side of the cake. There is no set pattern for this design. The idea is to create a vibrant array of flowers like a garden viewed from above.

Serve and Enjoy

Place fondant flowers in pleasing patterns to compliment the cake design. This is a free form design so there are no wrong results!

This whimsical bridal cake can be left at room temperature for at least 24 hours and the flowers do not have to be removed before serving.