Wilton Totally Tufted Tiered CakeBack to category
Wilton Totally Tufted Tiered Cake
Electric colors and a fluffed-up texture make this fondant-topped cake the choice for parties. Use the Wilton Decorator Preferred Fondant and the Color Right Performance Color System to get those eye-popping shades! Then shape the fondant into tufts using double-sided cut-outs and shaping foam tools. It's like, totally easy with Wilton!
- Time:less than 4 hours
1Begin prep for the fondant tufts three days in advance. Note: Project time does not include this preparation time. Begin by using Color Right base color and QuickCount color formula to tint fondant in the following shades:
Light Summer Green (formula 375) = 7-1/2 oz. fondant + 1 B + 15 Y
Dark Spring Green (formula 360) = 6-1/2 oz. fondant + 1 B + 5
Note: These next colors create the ultra-concentrated fondant you need for step 2:
Summer Red (formula 032) = 2 oz. fondant + 55 R + 7 O
Bright and Bold Orange (formula 151) = 2 oz. fondant + 2 R + 26 O + 18 Y
Spring Yellow (formula 114) = 1 oz. fondant + 1 O + 16 Y
2Mix ultra-concentrated color fondants: Combine White fondant with the following shades:
For Red, add a 1-1/4 oz. ball of ultra-concentrated Red to 13 oz. White fondant
For Light Orange, add a 3/4 inch ball of ultra-concentrated Orange to 7 oz. White fondant
For Dark Orange, add 1 oz. of ultra-concentrated Orange to 12 oz. White fondant
For Light Yellow, add a 1/4 inch ball of ultra-concentrated Yellow to 4 oz. White fondant
For Dark Yellow, add a 1 inch ball of ultra-concentrated Yellow to 16 oz. White fondant
3Create tufts: Use 20 inch fondant roller to roll out colors, separately, less than 1/16 inch thick. Use straight side of blossom cut-out E to cut two shapes for each tuft in each color. You will need 144 Red tufts, 132 Dark Orange tufts, 72 Light Orange tufts, 160 Dark Yellow tufts, 40 Light Yellow tufts, 64 Dark Green tufts and 75 Light Green tufts. Reserve remaining White fondant. On cornstarch-dusted medium shaping foam, use large ball tool to soften edges of each fondant shape. Use damp brush to attach two shapes together, staggering petal edges. Fold shapes in half and then in a z-shaped accordion pleat. Pinch bottom of fondant to make each tuft. Place tufts on cake boards, then place in plastic bags. Set aside until ready to attach to cake.
4Bake and cool cake: Prepare batter following recipe directions. Bake two cake layers each in 4 inch, 6 inch, and 8 inch cake layers, then cool on grid. Note: Project time does not include this baking and cooling time. On cake circles cut to fit each cake, level, fill and stack layers for 2-layer cakes, 3 inch high. Use spatula to lightly ice cakes smooth. Use 20 inch fondant roller with Orange guide rings to roll out White fondant 1/8 inch thick. Cover cakes with White fondant. Stack cakes on cake pedestal.
5Decorate cake: Trim bottom of each tuft to level. Brush piping gel on bottom 2 inches of 8 inch cake. Attach two rows of Red tufts around cake, staggering rows of tufts to fill in gaps as needed. Brush remainder of 8 inch cake, including top, with piping gel and attach Dark Orange tufts. On 6 inch cake, brush cake and attach two rows of Light Orange tufts, one row of Light Yellow and one row of Dark Yellow. Cover top of cake with Light Green tufts. On 4 inch cake, attach two rows of Dark Green tufts. Cover remainder of cake with Dark Yellow tufts.