Ombre Butterfly Basket Cake How-To
STEP 1: ONE DAY AHEAD, PREPARE THE HANDMADE BLOSSOMS
NOTE: You will need 50 blossoms in 3 different colors of fondant (150 total) to complete this project
Start by dividing one pound of white fondant into 3 portions. Tint the portions with yellow food coloring so that you have 3 varying shades of yellow. On a surface covered lightly with powdered sugar, roll a small portion of fondant very thin, 1/8" or so. (Keep any fondant not in use enclosed inside the bucket so that it doesn't dry out). Use the two largest blossom cutters to cut blossoms from the fondant and place them on the white foam pad.
Next, use the Ball Modeling tool to gently rub each petal of the blossoms to thin the edges and give them their delicate look.
Place each blossom in a cavity of the flower former and use the end of the ball tool to gently press them inside the cavities to give them their cupped shape.
Let them dry while you work on the remaining blossoms. Once dry to the touch, 1/2 hour or so, they can be transferred to a sheet tray to dry overnight. Repeat with the remaining colors of fondant until you have 50 of each color, 150 blossom in total.
STEP 2: CREATE BASKET HANDLE
Group together 10 pieces of wire and bend them into a curved handle shape. Wrap them in scotch tape in a few places to secure them together and then wrap the entire handle tightly in ribbon. Secure both ends of the ribbon with more scotch tape. Add a bow to the top of the handle.
STEP 3: ICE CAKE AND APPLY FINISHING TOUCHES
Ice the 3, 6" layers of cake in buttercream. Refrigerate until the buttercream is firm. Remove from the fridge and press the various size blossoms into the sides of the cake starting with the lightest blossoms at the bottom and continuing with medium in the middle and dark at the top. Insert the handle into the top of the cake and then insert the butterflies, trimming and bending the wire as desired. (Note: this cake will do best if it remains refrigerated until a little before seving time. If you don't have room in the fridge, insert the handle into the cake closer to the serving time)