Wilton® Punch. Cut. Decorate! Ribbon-Go-Round Cake
- Wilton 8 x 2 in. Round Pan
- Wilton Cake Circles
- Wilton Fanci-Foil Wrap
- Wilton Cake Dividing Set
- Wilton Tip, 3
- Wilton Sugar Sheets!, White (5), Light Green (2), Bright Yellow (1), Light Pink (1), Bright Pink (1)
- Wilton Piping Gel
- Wilton Sugar Sheets! Border Punch Set
- Wilton Sugar Sheets! Waves Border Cutting Insert
- Wilton Sugar Sheets! Flower Chain Border Cutting Insert
- Wilton Rotary Cutter
- Wilton 7-Pc. Deluxe Gum Paste Tool Set
- Wilton White Ready-To-Use Rolled Fondant (24 oz.)
- Wilton 9 in. Fondant Roller
- Wilton Roll-N-Cut Mat
- Wilton Fondant Smoother
- Wilton Buttercream Icing Recipe
Bake and cool 2-layer round cake.
Prepare cake for rolled fondant by lightly icing with buttercream. Cover cake with fondant. Smooth with fondant smoother.
Divide cake into 8ths.
Using Border Punch Set with Waves Cutting Insert and light green Sugar Sheets!, cut eight strips 3 ¾ in. x 4 in.. Turn strip and cut again to create wave design on both long edges. Attach to cake by brushing back side of strips with piping gel.
Using Border Punch Set with Flower Chain Cutting Insert and bright pink Sugar Sheets!, cut eight 4-flower strips across short end of sheet. Attach at center of wave strips by brushing back side with piping gel.
Using Rotary Cutter and bright yellow Sugar Sheets!, cut eight ¼ x 4 in. strips. Attach between wave strips by brushing back side with piping gel.
Using Rotary Cutter and bright pink Sugar Sheets!, cut a ¼ x 8 ½ in. long strip for cake top flower center. Use quilling tool from set to create a quilled spiral. Position on cake top.
Using Rotary Cutter and bright pink Sugar Sheets!, cut three ¼ in. wide strips to make each petal, one 2 3/8 in. long, one 3 ¾ in. long, one 5 5/8 in. long. Form loops by attaching ends with piping gel, starting with smallest loop Wrap medium loop around smallest loop. Wrap largest loop around medium loop. Position around spiral center. Make 8 sets.
For bottom border loops, use Rotary Cutter and white Sugar Sheets! to cut 54 each small, medium and large strips, ¾ in. wide x 2 5/8, 3 ½ and 4 ¼ in. long. Form loops by attaching ends with piping gel, looping small, then medium and large together. 10. Using Rotary Cutter and light pink Sugar Sheets, cut a ¼ x 4 ¼ in. strip for each large loop. Attach at center by brushing back with piping gel.
Attach two rows of loops at bottom border with buttercream icing, positioning top row between bottom row loops.
Using tip 3 and buttercream, pipe dot centers on cake side flowers.
Cake serves 20.