I originally made this cake for my daughter’s 2nd birthday, a butterfly-themed affair we called “Tykki-dyw is Turning Two.” (My daughter’s nickname is Tykki-dyw, which means “butterfly” in Cornish.) This cake is time consuming, but not difficult, and the end result is so impressive! I was originally inspired by a Peggy Porschen design, and adapted it to suit my needs and the materials I preferred to use.Materials Needed:
Cardboard cake rounds
Two batches of buttercream
Approximately 10lb fondant (8lb of which is made into fondant roses and leaf shapes)
Long wooden dowel
Royal Icing (in piping bag, preferably)
Step 2, Make Fondant Roses:
Step 3, Stack Cakes:
The cake won’t look pretty at this point, and that’s ok! Forge ahead.
Step 4, Carve the Cake:
Sharpen a long wooden dowel with a pencil sharpener, and push it down the center of the entire cake. Cut off any excess wood that pokes out of the top of the cake. The only reason we’re doing this is to add stability, both when you carve the cake into the cone shape, and when you have to move the finished cake.Use a large serrated knife to cut off excess cake, creating a cone shape. Again, it doesn’t have to be perfect. Just get the general shape. Keep all those delicious cake scraps to feed the family or make cake balls.
Step 5, Crumb Coat:
Coat the entire tower of cake with buttercream icing. This is called the crumb coat, and as you can see, it’s messy. Once again, you don’t have to make it pretty or perfect. This just seals the cake and gives the fondant something to stick to.Step 6, Cover with Fondant:
Color remaining fondant to match your darker roses. Roll fondant out, and cover the cone of cake. I’m like a broken record at this point, but it doesn’t have to look great, really! You can see in the photo how I didn’t quite roll the fondant wide enough and had to do a patch job. It’s all going to get covered. This is not the time to worry about how the cake looks.Step 7, Add Roses:
Use royal icing (colored to match your roses) to attach the roses to your tower of cake. Once all the flowers are placed, use royal icing or clear piping gel to fill in any gaps with the fondant leaves. Insert butterflies (found at any major craft store) so that they give the appearance of swarming around the cake.I finish off all my cakes with a spray of
Super Pearl Luster Spray and a sprinkle of disco dust edible glitter to give my cakes a little extra sheen and sparkle. It adds the perfect finishing touch, and makes the cake look much more professional.
This cake is time consuming, yes, but it’s actually much easier to make something busy and completely covered like this look great than a supposedly “simple” cake. Have an imperfection in the fondant? Stick a rose on it! Indented the fondant with your finger? Stick a rose on it! And remember my favorite mantra in cake decorating: every cake has a back. It’s a great comfort when things aren’t going quite according to the plan in my mind!