Wilton Easter Cross Fondant Cake

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by Wilton Design Team

Wilton Easter Cross Fondant Cake

Celebrate Easter with a beautiful and delicious cake!

Project Details

  • Level:intermediate
  • Time:4 hours

Project Instructions

  • 1
    Project time does not include the time needed neither to bake nor cool cake.
    Note that this project also requires making components several days in advance of serving time.
    Download and print project template before starting.
  • 2
    Four days in advance of serving cake, tint 4 oz. gum paste Light Ivory, 6 oz. Light Blue and 2 oz. Dark Blue. (Tip: combine Delphinium Blue with a little Black for Dark Blue shown. Combine Ivory with Peach for light ivory shown.) Use 9 inch fondant roller to roll out Light Ivory gum paste about 1/4 inch thick. Use round cut-outs to cut one “A” size and one “C” size circle for topper base. Prepare extra-strength gum glue adhesive by mixing 1/4 teaspoon gum paste with 1 tablespoon of water. Use brush and extra-strength gum glue adhesive to attach small circle on top of large circle. Use the end of a dowel rod to poke a hole through both circles, about 1/4 inch from edge of smaller top circle. This will be used to hold dowel rod placed at reception to stabilize topper on cake. Let dry on cornstarch-dusted board overnight.
  • 3
    Also four days in advance of serving cake, use 9 inch fondant roller with Purple guide rings to roll out Light Blue gum paste 1/8 inch thick. Each section of cross has a long outer loop and a short inner loop. Use knife to cut strips: For bottom section, cut one strip 10 inch long x 1/2 inch wide and another strip 8-1/2 inch long x 1/2 inch wide. For three loops at top and side, cut three strips, each 7 inch long x 1/2 inch wide and three strips, each 5-1/2 inch long x 1/2 inch wide. Bend short strips into loops. Use brush and gum glue adhesive to attach ends together. Bend long strips into loops and attach ends over ends of short loops. Let loops dry on cornstarch-dusted board overnight.
  • 4
    Two days in advance of serving cake, use 9 inch fondant roller with Pink guide rings to roll out Dark Blue and Light Blue gum paste, separately, 1/16 inch thick. Use oval cut-outs to cut one “C” size oval in Light Blue and one “D” size oval in Dark Blue. For cross on medallion, use 9 inch fondant roller with Pink guide rings to roll out Light Ivory gum paste 1/16 inch thick. Use template and knife to cut cross. Use brush and extra-strength gum glue adhesive to attach cross to Dark Blue oval.
    To assemble topper, place Light Blue oval on cake circle. Use brush and extra-strength gum glue adhesive to attach bottom, top and side sections of cross to oval. Attach Dark Blue oval at center of cross sections.
    To decorate medallion, prepare royal icing following recipe directions on the meringue powder packaging. Use tip 2, a cut disposable decorating bag and White royal icing to pipe scrolls around cross and dots on edge of Dark Blue oval. Let topper dry overnight on cornstarch-dusted board. Reserve remaining royal icing.
  • 5
    Also two days in advance of serving cake, tint 3 oz. fondant each aster Aster Mauve and Light Ivory. Use 9 inch fondant roller with Pink guide rings to roll out Aster Mauve and Light Ivory fondant, separately, 1/16 inch thick. Use flower mini cut-outs to cut 80 small and 50 large flowers in each color. Place flowers on thin foam. Use dogbone tool from set to slightly soften edges. Use tip 2 and reserved Light Ivory royal icing to pipe dot center on each flower. Let dry overnight on cornstarch-dusted board.
  • 6
    One day in advance of serving cake, use brush and gum glue adhesive to attach cross to base. Let dry overnight; use containers to support cross at front and back.
  • 7
    Also one day in advance of serving cake, prepare batter following recipe directions. Bake and cool three 6 inch cake layers and two 8 inch cake layers. Level, fill and stack 8 inch layers for a 2-layer cake, 4 inch high and 6 inch layers for a 3-layer cake, 5 inch high. Use spatula and White decorator icing to lightly ice smooth.
  • 8
    Also one day in advance of serving cake, tint 48 oz. fondant Light Ivory, 6 oz. Light Blue and 4 oz. Dark Blue. Cover cakes with Light Ivory fondant. Prepare cakes for stacked construction and stack. Reserve remaining fondant.
  • 9
    Use 9 inch fondant roller with Pink guide rings to roll out reserved Light Ivory fondant 1?16 inch thick. Use straight side of round cut-out “D” and Light Ivory fondant to cut 45 circles. Cut 1/2 inch off each circle. Use brush and gum glue adhesive to attach first row of 15 circles, straight edge up, with rounded edge about 3 inch from bottom of cake. Attach second row of 15 circles, 1/2 inch above the first row. Attach the third row of 15 circles, aligning straight edge with top of cake. Use tip 2 and royal icing to pipe dots on edge of circles.
  • 10
    For bottom border, use 20 inch fondant roller to roll out Dark Blue fondant 1/4 inch thick. Cut a strip, 27 inch long x 1/4 inch wide. Use damp brush to attach strip around base of cake. For double loop border, roll out light blue fondant 1/16 inch thick. Cut two strips for each double loop, 3 inch and 4 inch long x 1?4 inch wide. Shape into loops and use damp brush to attach as for topper. Use damp brush to attach one double loop at center front of cake. Slightly curve remaining loops and attach around cake. You will need 36 double loops for border. Use tip 2, a cut disposable decorating bag and White royal icing to attach flowers on 8 inch cake top and around base of 6 inch cake. Reserve about 12 assorted flowers.
  • 11
    Just before serving cake, lightly imprint round cut out “A” in center of 6 inch cake top. Use tip 2, a cut disposable decorating bag and royal icing to fill in circle area. Position cross on iced circle. Cut a dowel rod to 5 inch Insert dowel rod through hole in topper base, so that top of rod is even with top of base. Attach one reserved flower to double loop at center front of cake and remaining flowers at base of topper.

Project Details

  • Level:intermediate
  • Time:4 hours

Project Supplies

  • Wilton Ready-To-Use Gum Paste 104105024
  • Wilton Icing Color 1 oz. Delphinium Blue 104103409
  • Wilton Icing Color 1 oz. Ivory 104103406
  • Wilton Icing Color 1 oz. Peach 104103407
  • Wilton Icing Color 1 oz. Black 104103425
  • Aster Mauve from Wilton Icing Color Set Garden Colors 104102928
  • Wilton Roll-N-Cut Mat 104106118
  • Wilton Fondant Rolling Pin 9 inch 104105836
  • Wilton Cut-Outs Dual-side Fondant Cutters Rounds 104793687
  • Wilton Cut-Outs Dual-side Fondant Cutters Ovals 104793691
  • Wilton Decorating Brush Set 5 pc. 104793678
  • Wilton Bamboo Dowel Rods 12 pc. 104726901
  • Wilton Meringue Powder 16 oz. 104106224
  • Wilton Cake Circles 8 inch 12 pc. 104105918
  • Wilton Cake Circles 10 inch 12 pc. 104105858
  • Wilton Disposable Decorating Bags 12 inch 104105894
  • Wilton Decorating Tip No. 2 104103104
  • Wilton Decorator Preferred Fondant 24 oz. White 104795455 (3)
  • Wilton Flower and Leaf Mini Fondant Cut-Outs Set 104793707
  • Wilton Fondant Shaping Foam Set 104105846
  • Wilton Fondant/Gum Paste Tool Set 10 pc. 104793676
  • Wilton Decorator Preferred Round Pan 6 inch x 3 inch Deep 104105958 (3)
  • Wilton Decorator Preferred Round Pan 8 inch x 2 inch Deep 104105932 (2)
  • Wilton 10 inch x 16 inch Cooling Grid 104106022
  • Wilton Ready-To-Use Decorator White Icing 4-1/2 lb. 104105016
  • Wilton Angled Spatula 13 inch Black 104106126
  • Wilton Fondant Roller 20 inch 104105842
  • Wilton Easy-Glide Fondant Smoother 104726982
  • Wilton 20 inch Rolling Pin Guide Rings 104105826
  • Your Favorite Cake Mix or Recipe (you will need 12 cups of Batter)
  • Cornstarch
  • Knife
  • Plastic Ruler
  • Food-Safe Scissors
Download Project Template