Violet Fondant Cake Icing with Victorian Scrollwork

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The simple, timeless scrollwork in this design makes this fondant icing design a classic. Keep it to one tier for a small gathering or repeat the steps on several tiers for a large affair.
All steps can be completed in one day
• Make the two cakes and set aside to cool (approx. 1 hr.)
• Level, split, fill, and assemble the two cakes (1⁄2 hr.)
• Cover with buttercream (1-1/2 hrs., including refrigeration)
• Cover cake with fondant (1/2 hr.)
• Attach the imprinted fondant (10 mins.)
• Pipe the deep violet royal icing along the imprinted lines (1/2 hr.)
• Stencil the top of the cake (1⁄2 hr.)
Excerpted from the book "Cake Couture: Modern Sugar-craft for the Stylish Baker" by Annie Dam.


Step 1

Gather all tools and prepared materials:
• serrated knife
• offset spatula
• 8-inch (20 cm) round 
 cake board
• dough scraper
• rolling pin
• fondant smoother
• pizza cutter
• 10-inch (25 cm) round 
 cake drum
• textured rolling pin
• fondant ribbon cutter
• piping bag and coupler
• #3 piping tip
• stencil with scroll design
• 2 (8-inch/20 cm) round carrot cakes (2 inches/5 cm high)
• 3 1/2 cups (875 ml) buttercream
• 25 oz. (700 g) white fondant
• gel food coloring—violet
• cornstarch
• royal icing

Step 2

Level the tops of the cakes, split in half horizontally, and fill between the layers with buttercream. Place a tier on the cake board. Cover with a thin layer of buttercream. Refrigerate for 20 minutes. Cover the top and sides with a second, thicker coat of buttercream. Smooth with the dough scraper and refrigerate for 1 hour.

Step 3

Reserve 1 ounce (28 g) white fondant. 
Dye the rest light violet. Roll out to 1⁄4 inch 
(6 mm) thick on a cornstarch-covered surface and cover the cake. Smooth with the fondant smoother and trim the excess with the pizza cutter. Transfer the cake to the cake drum, adding a dab of royal icing to hold the cake 
in place.

Step 4

Roll out the reserved fondant to 1⁄8 inch (3 mm) thick. Gently roll over the fondant with the textured rolling pin to give it a scroll design.

Step 5

Using the fondant ribbon cutter, cut out a strip of fondant 1/2 inch (1 cm) wide and long enough to wrap around the sides of the cake.

Step 6

Attach the strip to the base of the cake with a little water.

Step 7

Dye 1/2 cup (125 ml) of royal icing deep violet. 
Fill the piping bag and attach the #3 piping tip. Pipe along the imprinted lines of the white fondant strip by holding the tip at a 45-degree angle to 
the cake and moving the tip downward as you apply pressure.

Step 8

Place the stencil on top of the cake. Hold it still, and with a small offset spatula, spread a thin 
layer of deep violet royal icing over the stencil. Scrape off the excess. Gently lift off the stencil, without smudging the design.

Step 9

Once the stencil is removed, your Violet Fondant Cake with Victorian Scrollwork is now finished.

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