Wilton Marsala Flower Cake

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by Wilton Design Team

Wilton Marsala Flower Cake

Wilton makes it easy to decorate spectacular cakes!

Project Details

  • Level:intermediate
  • Time:2 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.
  • 2
    Two Days in Advance of Serving Cake:
    Prepare gum paste adhesive following recipe directions on packaging. Combine Brown and Burgundy to tint gum paste Marsala. Use fondant roller with Pink guide rings to roll out gum paste 1/16 inch thick. Use straight side of round cut-out “D” to cut out circle base. Set aside.
    Use straight side of leaf cut-out “B” to cut out 12 leaves. Place leaves under storage board flap until needed. Place leaf on thin fondant shaping foam. Use large ball tool from set to soften edges on wide end of leaf to form petal. Use thin modeling stick from set to imprint vein from narrow end to wide end of petal. Use brush to brush gum glue adhesive on narrow end of petal. Wrap narrow end of petal around point of thin modeling stick, about halfway up petal. Remove stick and attach petal to reserved circle, positioning about 1/2 inch of petal on the circle. Repeat to attach a total of 12 first row petals around the circle.
    For second row, use straight side of leaf cut-out “C” to cut 10 petals. Use above directions to attach on top and in between first row. For third row, use straight side of leaf cut-out “D” to cut eight petals. Use above directions to shape petals and attach on top and in between second row. For fourth row, use straight side of leaf cut-out “E” to cut six petals. Use above directions to shape petals and attach on top and in between third row. For fifth row, use straight side of leaf cut-out “F” to cut three petals. Use above directions to shape petals and attach on top and in between fourth row.
    Let flower dry at least one overnight on flat surface.
  • 3
    Closer to Serving Cake:
    Prepare batter following recipe directions. Bake and cool three 6 inch cake layers. Prepare buttercream icing following recipe directions. Reserve some buttercream icing. Level, fill and stack layers on cake circle for 3-layer cake, 6 inch high. Use spatula and icing to ice cake fluffy.
    Use reserved buttercream icing to attach flower to top edge of cake.

Project Details

  • Level:intermediate
  • Time:2 hours

Project Supplies

  • 4 oz. of Wilton Gum-Tex Karaya 6 oz. Gum Paste Shaper 104105020
  • Wilton Icing Color 1 oz. Burgundy 104103418
  • Wilton Icing Color 1 oz. Brown 104103415
  • Your Favorite Cake Recipe
  • Your Favorite Buttercream Icing Recipe
  • 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 Leaves 104793697
  • Wilton Gum Paste Storage Board 104560672
  • Wilton Fondant Shaping Foam Set 104105846
  • Wilton Fondant/Gum Paste Tool Set 10 pc. 104793676
  • Wilton Decorating Brush Set 5 pc. 104793678
  • Wilton Decorator Preferred Round Pan 6 inch x 3 inch Deep 104105958 (3)
  • Wilton 10 inch x 16 inch Cooling Grid 104106022
  • Wilton Cake Leveler Small 104726889
  • Wilton Cake Circles 10 inch 12 pc. 104105858
  • Wilton Angled Spatula 13 inch Black 104106126