Hydrangea Cake

Name: Hydrangea Cake
Yield: Makes 190 servings
Ingredients: gum paste hydrangeas; gum paste leaves; gum paste roses; gum paste roses; blue fondant; royal icing; chiffon sponge; cake board; rolled fondant; styrofoam rounds; rolled fondant; dowels

Preparation info

Makes
190
servings

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	U.S.	Metric
Chiffon Sponge, 4 in/10 cm high, 4-, 8-, 12-, and 16-in/1

Cake

Method

Carefully cover the cake with the blue fondant and smooth the top and sides. Trim the fondant from the bottom edge of the cake. Place 2 dowels in the center of the cake. Then form a circular pattern with 10 more, placing 3 at the top, 2 on either side, and 3 at the bottom, making sure that each dowel is approximately 3 in/8 cm from the outer edge of the cake.
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