Cake Decorating Ideas

Almost every teenager girls dream to have a Quinceañera or Sweet 15/16, and will like to have a party to remember; this  beautiful  and delicate cake will bring that emotion to the Quinceañera or Sweet 15/16.  Being this cake  the center of the table on her dream party.

 This is a perfect cake  for a Sweet 15  (Quinceañera), Sweet 16 0r any other occasion, or celebration.

This cake is covered in white Fondant
and decorated with pink roses and green leafs all in fondant.

Ingredients and supplies needed:

petal cake pan
9″, 12″, 15

Fondant

Gum Paste

Food color

Flower cutter

Floral wire

Fondant Rolling Pin

Fondant Shaping Foam

Fondant Smoother

Fondant/Gum Paste Tool Set

Dusting Pouches

Cutter/Embosser

Wilton Grecian Pillar

Decorator Preferred Plates

Cake Circles or card boards 

Cake Base

Buttercream Icing

Dowel rods

Instructions:

1. To make this cake, you will, need to make  ahead about 25 to 30 roses, and about 50 leafs, let them dry; or order them from a bakery or cake decorator.
2. You will need to bake 3 petal cakes sizes 9″,12″, 15″ .
3. Place the cakes on the card board.
4. Cover the cake lightly with Buttercream Icing.
5. For the big cake 15″ you will need about 72 oz. of Fondant.
6. Before rolling out fondant, knead it until is a little soft or workable. Lightly dust your smooth work surface area and the Rolling Pinwith confectioners sugar to prevent sticking. Roll out fondant sized to the cake. To keep fondant from sticking, lift and move as you roll, add confectioners sugar if needed.
7. Gently lift fondant over rolling pin and position on cake.
8. Shape fondant to sides of cake with easy-glide smoother. Trim off excess fondant using a spatula or sharp knife.
9. Smooth and shape fondant on cake with the Easy-Glide Smoother.Start on the middle of the cake top, move the Smother outward and down the sides to smooth and shape fondant on the cake. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. 
10. Cover the Cake Base with fondant.
11. For cake 12″ you will need about 48 oz. of Fondant. Repeat steps 6,7,8 and 9.
12. For cake 9″ you will need about 30 oz. of Fondant. Repeat steps 6,7,8 and 9.
13. Place the big cake (15″) on base previous covered with fondant.
14. On top of the big cake, center a cake board the same size as the tier above it on base tier and press it gently into icing to imprint an outline. Remove. Use this outline to guide the insertion of the dowel rods.
15. Insert one Dowel rods
    into cake straight down to the cake board. Make a knife scratch in the rod  to mark the exact  height. Pull dowel rod out.
16. Cut about 8 dowel rod, insert to the tier spacing evenly 1 1/2″ in from the outline. Push straight down until each touches the cake board. Repeat  this procedure to each stacked or pillared tier on the cake. Except top tier.
17. Add confectioner sugar in area where cake circle or plastic plates will rest, helps prevent icing on the cake from sticking.
18. Position the middle tier on the base tier exactly on the center.
19. Position Separator Plates on tier with feet up.
20.  Position Grecian Pillars over feet on separator plates.
21. Place top tier on separator plate securing with icing.
22. Prepare borders by rolling and twisting fondant. Place on cakes.
23. Arrange flowers on the cakes ( 7 roses on each cake), add 3 leafs per rose.
24. On top cake, arrange a bouquet or cascade with remaining flowers and leafs.
25. Carefully set cake place on pillars, and your cake is ready. Enjoy!