Quick & Easy

Flower cakes

Beautiful and delicate flower cakes to impress your dinner guests.
flower cakes


Modeling fondant


1.Make modeling fondant. Sprinkle gelatin over the water in cup; stand cup in small saucepan of simmering water, stirring until gelatin is dissolved; add simple syrup. Sift half the powdered sugar into medium bowl; stir in gelatin mixture. Gradually stir in remaining sifted powdered sugar, knead on surface dusted with extra sifted powdered sugar until smooth. Wrap tightly in plastic wrap to prevent drying out.
2.On a surface dusted with extra sifted powdered sugar, roll modeling fondant to approximately ⅛-inch thick. Cut out butterfly wings using butterfly cutter and shape butterfly bodies; allow to dry.
3.Preheat oven to 350°F. Line 6-hole oversize or 12-hole standard muffin pan with paper baking cups.
4.Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy.
5.Stir in sifted dry ingredients, then banana, sour cream and milk. Divide mixture among baking cups; smooth surface.
6.Bake large cakes about 35 minutes, small cakes about 25 minutes. Turn cakes onto wire rack to cool.
7.Make cream cheese frosting. Beat butter and cheese in small bowl with electric mixer until light and fluffy; gradually beat in sifted powdered sugar. Tint with coloring.
8.Assemble butterflies.
9.On surface dusted with sifted powdered sugar, knead prepared fondant until smooth. Using coloring, tint three-quarters of the fondant pink and one-quarter yellow. Roll out pink fondant to a thickness of ¼ inch; cut out petal shapes to suit the size of the cakes. Shape yellow fondant into balls; gently flatten until large enough to form center of flowers.
10.Spread cakes with frosting. Decorate with petals and centers. Position a butterfly on each cake; dust wings with pink petal dust.

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