SUCCULENT TOPPED CAKE

SUCCULENT TOPPED CAKE
A fondant succulent plant adds a fresh, natural touch on this buttercream-iced cake. Use the Wilton Gum Paste Flower Cutter Set to create this hardy-looking plant.
Makes: 12
Skill: Experienced

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Step 1

  • Make plant at least 2 days in advance. Knead 14g of Gum-Tex into 400g of white fondant and Tint green
  • Use 9 in. fondant roller with purple guide rings to roll out fondant 2cm thick
  • Use wide orchid cutter from gum paste flower cutter set to cut 15 leaves for two outer rows
  • Store under storage board flap until needed
  • Use large ball tool from set to slightly thin edges and center of each leaf on thin shaping foam
  • Use wide orchid cutter to cut four leaves for next row.
  • Use knife to trim 1cm from bottom end (without point) and taper in 2cm. on each side.
  • Thin edges and center as above. Let dry 24 hours on cornstarch-dusted wave flower former, placing larger leaves in large sections and smaller leaves in small sections.
  • Use hydrangea cutter without ejector to cut one flower shape.
  • Use knife to trim off petals for four small center leaves. Thin edges as above.
  • Let dry 24 hours in small section of wave flower former.
  • For center bud, roll a ball of moss green fondant into a log, 2cm dia. x 1.5cm. long.
  • Use scissors to cut four slits in end of log, 1cm. deep. Use fingers to shape into points for four bud petals.
  • Use 5-division umbrella tool from set to imprint center of bud; use scissors to trim bottom flat.
  • Let dry 24 hours on cornstarch-dusted cake board. Reserve remaining green fondant.

Step 2

  • Assemble plant 1 day in advance.
  • Use brush to brush top edges of leaves with deep pink Color Dust edible accents and centers of leaves with lime green Color Dust edible accents.
  • Use 9 in. fondant roller with purple guide rings to roll out reserved green fondant 2cm thick.
  • Use straight edge of third smallest (1 7/16 in.) round cut-out to cut a circle for plant base. Place base in large flower forming cup.
  • Prepare gum glue adhesive following recipe directions. Use brush and gum glue adhesive to attach six leaves to base for outer row.
  • Attach five leaves for next row, supporting leaves with a small piece of green fondant and crumpled paper napkins.
  • Use knife to attach four trimmed leaves for next row, supporting as above.
  • Attach center buds. Let dry 24 hours.

Step 3

  • Make cake. Prepare batter following recipe directions.
  • Bake and cool two 6 in. cake tins.
  • Prepare buttercream icing following recipe directions.
  • Prepare, fill and stack cakes on cake circle, for 2-layer cake, 10cm high.

Step 4

  • Decorate cake. Use spatula and icing to ice cake approximately 1cm thick. On cake top, draw spatula in a curve from one edge to opposite edge to create textured effect. You will use the two end points as a guide for texture lines on cake sides.
  • For cake sides, draw spatula in a curve, moving from one end point to other. Repeat, gradually moving spatula just below previous groove of icing, to bottom of cake.
  • Position plant on top of cake 1 in. near edge of cake from focal point. Use additional icing if needed.

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