One Easter cake, three designs, part 1


This is the first Easter cake tutorial out of three. I will show you how you can make a sweet and easy decoration for your Easter cake(s). I’m decorating on a 10″ round dummy cake. You can use a smaller sized cake if you like, but then there may not be enough space for the “Happy Easter” lettering on the cake.

This is what I use:
10″ fondant covered cake
Clear pipin gel + brush
Ribbon for the cake.
Fmm Funky Alphabet & Numbers + Funky Alphabet lower case set. Other types of lettering can be used instead.
Basket cookie cutter
Basketsweave Embosser (Patchwork Cutters)
Sugar craft/Clay gun
Primrose flower cutters (I have used 2 different sizes) Other small 5 petal flowers can be used instead
5 petal flower veiner
Piping bag with no.2 round piping tip
Piping bag with medium leaf piping tip
Gum paste, white
White royal icing (1/2 cup is more than enough)
Food gel colors: Blue, Brown, Egg yellow, Purple + Green. Alternative colors can be used for both basket and flowers
Edible glue + brush
Small rolling pin
Small knife
Cornstarch for dusting
Small paint palette

Step 1:
Prepare the cake with fondant and attach a ribbon around the cake. Please see my ribbon tutorial on how to attach the ribbon on the cake.

Step 2:
Next dust your work board with cornstarch and roll out (in the size of a dinner plate) some of the white gum paste very thinly. Set a side and let it dry for 15 minutes. Dust the gum paste with cornstarch and cut out strips of fondant wide enough to cut out the Funky letters. Take one strip at a time. Press down the tappits and remove any excess gum paste. The letters should release easy if you tap the cutter on to your work board. A needle can be helpful, if it won’t release. Cut out 2 letters of each in case of breakage. Set a side to dry.

Step 3:
Color small amounts of gum paste for the Primrose flowers in the colors you like. Roll out gum paste thinly and cut out the Primrose flowers. Dust the 5 petal flower veiner with a little cornstarch. Before you place the Primrose flowers in the veiner. To see how to vein the flowers, please see my flower tutorial. Place the Primrose flowers in the paint palette to dry.

Step 4:
Color some gum paste for the basket and roll it out. Emboss the gum paste with the Basketweave embosser. Next, cut out an embossed “basket” with the basket cookie cutter.


Step 5:
Take the basket cookie cutter and place it in the middle of the cake and gentle press down the cookie cutter to make an indentation in the fondant. Then trim the top of the cut out basket.


Step 6:
Load the sugar craft gun with a little brown gum paste and make two 4″ strings. I have used the medium round disc for this. Twist the two strings and glue the basket and handle on the cake, where you made the indentation with the cookie cutter.
TIP! If you don’t have a sugar craft/clay gun? You can roll out a little fondant sausage with your hands. Then take a fondant smoother and roll the sausage with the fondant smoother. This way it can get very thin.


Step 7:
Place the funky letters on the cake: When they are in the right place turn one letter at a time and brush with a tiny amount of edible glue. Turn over and attach to the cake.


Step 8:
It’s time to fill the basket with Primrose flowers. Take the piping bag with the no.2 round piping tip and fill it with 2 tbsp white royal icing. Attach the Primrose flowers with a little dot of royal icing and pipe a little dot in the center of the Primrose as well. Try not to use to many flowers or it will look to crowded.
Next, take the piping bag with the medium leaf piping tip and fill it with 2 tbsp of green royal icing. Pipe small leafs in between the flowers.


Your Easter cake is now ready. The flower basket design is also a sweet decoration to use for a Mother’s Day cake!
If you want some sugar cookies to go along with your cake? Then find some sweet inspiration with my Easter basket cookie tutorial

Happy Caking!

Louise

Louise
Louise is the founder and editor of CakeJournal. She's a passionate, self taught, cake artist who has been doing cake decorating since 2002.
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