- Wilton Pans- Dimensions Large Cupcake, Jumbo, Standard and Mini Muffin
- Wilton Tips- 2 and 12
- Wilton Colors:* Orange, Rose, Leaf Green, Lemon Yellow and Violet
- Wilton Ready-To-Use Rolled Fondant- White 10 oz.
- Wilton Brush Set
- Wilton Fondant Ribbon Cutter/Embosser Set
- Wilton 9 in. Rolling Pin
- Wilton Roll & Cut Mat
- Buttercream Icing
- Dowel Rod
Bake and cool 1 of each size cake; trim off crowns. Ice smooth in assorted
Bake and cool 2 additional swirl tops for tiers 2 and 3 using Dimensions pan; use only 1/2 cup cake batter for tier 2 then 1/3 cup for tier 3.
Trim off pointed tops; trim sides to match diameters of Jumbo and Standard muffins.
Tint 2 oz. fondant in each color. Roll out 1/16 in. thick.
For bottom tier, cut 17 wavy strips, 3 1/2 in. long, using Cutter/Embosser
fitted with 2 wavy wheels and 1/4 in. spacer.
Brush backs with damp brush and attach, about 1 in. apart.
Cut 17 plain strips, 3 1/2 in. long, using cutter fitted with 2 straight wheels and 1/4 in. spacer. Attach over wavy strips.
For 2nd tier, cut 12 circles using wide end of tip 12; attach. Use icing to pipe tip 2 swirls.
For 3rd tier, cut 12 zigzag strips, 1 1/2 in. long, using cutter fitted with 2 zigzag wheels and no spacer; attach about 1/2 in. apart.
For top tier, cut 10 dots using small end of tip 12; attach.
Spatula ice tops for bottom 3 tiers.
Assemble bottom tiers using Jumbo Cookie Spatula.
Insert wooden dowel rod into stacked cakes Ice mini muffin top and
position on tower.
*Combine Violet with Rose for violet shown. Combine Leaf Green with Lemon Yellow for green shown.
TipsRefer to photo to complete project.
Follow manufacturer's directions for all products used.