This blue and silver scroll cake by Theresa Happe of Cake Decorating Corner is relatively easy to make with the help of the Geometrics Button Mold and Left and Right Essential Swirl Scroll Molds from Marvelous Molds®.
Tools & Supplies:
- One 6" cake tier covered with white fondant (on a 6" cake board)
- One 8" cake tier covered with white fondant
- 12” cake board covered with white fondant
- Blue sheen airbrush color
- Airbrush machine
- Luster dust – Peacock from CK products, silver from Albert Uster
- Lemon extract or vodka
- Candy melts
- Left Essential Swirl Mold
- Right Essential Swirl Mold
- Geometrics Button Mold
- Pearl luster dust
- 50/50 Gum paste/fondant mixture or fondant mixed with tylose powder
- Royal icing
- Piping bag fitted with tip #1
- Rolling pin
- Pounce filled with cornstarch
- Non-stick mat
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- Place the 8" cake tier on the fondant covered cake board.
- Insert skewers through the top of the 8" tier to support the 6" tier.
- Stack the 6” tier on top of the 8” tier.
- Airbrush cakes and surface of cake board with blue sheen airbrush color.
- For the top tier, mold six each of the left and right swirl scroll molds using a mixture of gum paste and fondant or fondant mixed with tylose powder.
Step 2: Top Border
Paint a small amount of water on the back of a scroll mold decoration and place the decoration so the leaves rise slightly above the top border of the cake. Alternate the left and right scroll decorations so they face one another.
Step 3: Bottom Border
Repeat the process on the bottom tier, molding 8 of each decoration. The leaves will extend on to the cake board.
When the scroll designs have dried, paint them with a mixture of silver luster and lemon extract. Take care to check the designs from different angles to make sure to cover everything. At the top of the cake, paint the back side of the scrolls that extend past the top of the cake.
Mold 14 of the lattice design button from the Geometrics Button Mold and set aside to dry.
- Using a mixture of lemon extract or vodka and peacock petal dust, paint all of the buttons.
- Dust buttons lightly with pearl luster dust.
- Use a dry paintbrush to dab silver luster dust on the raised surfaces of the lattice design on the buttons.
Melt chocolate candy melts and use to attach the buttons to the scrolls. (Alternatively, buttons can be attached with royal icing).
Step 8: Piping Dots
- Fill piping bag fitted tip #1 with royal icing. Beneath the button of each scroll on the top tier, pipe a small dot of icing. Create a trail of icing dots dipping down slightly from the center and up to the middle of the scroll above on the right. Repeat the dots from below the center of the button, this time extending them to the middle of the left scroll.
- Beneath the center dot, pipe a teardrop shape.
- Pipe small dots on the leaves of the scroll design. Repeat this entire piping process around the top tier on every scroll.
Repeat the steps to pipe dots on the bottom tier, only the dots will extend upwards from the scroll.
Step 10: Piped Border
- In the space between the edge of the lower tier and the bottom of the top tier, pipe a dot below each button and half way in between.
- Pipe a dot on the edge of the bottom tier that is half way between the dots above them.
- Now pipe a dot half way between the dot on the bottom of the top tier and the dot on the outer edge of the bottom tier. Continue piping dots half way in between one another so that you’ve added 7 more dots between the original 2 dots. (This is the easiest way to keep the dots equally spaced without measuring with a ruler).
- Repeat this process, piping diagonally from the outer dot to the next dot over on the bottom of the top tier.
- Now, you will repeat the above steps only this time you are creating a slight arc in the line outside your original line of dots.
- When all the piping work is dry, paint it with a mixture of lemon extract (or vodka) and pearl luster dust.
- Create the cake topper by dusting 10 gum paste roses with pearl luster dust.
- Place a ball of fondant on the top of the cake. Trim the flower wires short and insert the roses all around the bottom of the fondant ball. Add more roses above until the whole ball of fondant is covered.
- Finally, glue a ribbon around the outside edge of the cake board.