How To Make A Pinwheel Quilt Cake

By Wilton

(0.0)
ITEM # 09913740P204

How To Make A Pinwheel Quilt Cake

By Wilton

ITEM # 09913740P204
Print Description

Crafting Time:
3-5 Hours
Skill Level:
Advanced

DESCRIPTION +

Supplies & Tools:
White Decorator Preferred Fondant (21 ½ oz. used)
Color Right Performance Color System (see Colors Tinted below)
Thinned Fondant Adhesive
Gum-Tex Tylose Powder
Cornstarch
Thinned Fondant Adhesive
Favorite white cake recipe or mix (16 cups batter used)
White Ready-To-Use Decorator Icing—4.5 lb. Tub or Buttercream Icing Recipe (5 ½ cups used)
Roll-N-Cut Mat
9 in. Fondant Roller
Square Fondant Double Cut-Outs Set (“D”, “A” sizes used)
Gum Paste Storage Board
Decorate Smart Fondant Ribbon Cutter
Water Brush
Cake Boards
Plastic wrap
Paper napkins
11 ¾ in. Lollipop Sticks
5-Piece Decorating Brush Set
10 in. x 3 in. Round Pan
Cooling Grid
Cake pedestal
13 in. Angled Spatula
11 in. Straight Spatula
 
COLORS TINTED
 
FONDANT
Use Color Right base colors and QuickCount color formulas to tint fondant in the following shades:
• Bright and Bold Red (formula 184): 1 ½ oz. fondant + 4 R
• Bright and Bold blue (formula 3005): 2 oz. fondant + 5 B
 
Also, tint smaller amounts of fondant as follows:
Tint ultra-concentrated fondant. Use Color Right base colors and QuickCount color formulas to tint fondant in the following shades:
• Pastel Pink (formula 1895): 1 oz. fondant + 1 P
• Pastel Yellow (formula 100): 1 oz. fondant + 3 Y
• Pastel Green (formula 565): 1 oz. fondant + 1 B + 1 O
• Summer Teal (formula 319): 1 oz. fondant 5 B + 1 Y
 
 
Mix ultra-concentrated color fondant with white fondant.
• For pink, yellow, green and teal, knead a ½ in. ball of ultra-concentrated fondant into 1 ½ oz. white fondant.
 
Reserve 8 oz. white fondant.
 
Makes:
Cake serves 28.
 
Directions:
Make white base squares 2 days in advance.
Tint fondant red, blue, pink, yellow, green and teal following color formulas above. Reserve 8 oz. white fondant. Use 9 in. fondant roller to roll out 1 oz. white fondant less than 1/16 in. thick. Use straight side of square cut-out “D” to cut four or five squares at a time, then decorate before cutting additional squares. Store squares under storage board flap until needed.
 
Decorate base squares also 2 days in advance.
Roll out all colors of fondant, separately, less than 1/16 in. thick. Use fondant ribbon cutter with straight wheels and no spacers to cut four strips in each color for every four or five base squares, 6 in. to 8 in. long. Store strips under storage board flap.
 
Use knife to imprint a diagonal line from one corner of base square to opposite corner. Use water brush to attach strips to base square. Attach two strips of the same color on either side of imprinted line, as close together as possible. Trim strips to fit; reserve excess fondant.
 
Attach two strips of another color on either side of the first set. Repeat for a total of 12 strips on each square, two in each color. Cut through imprinted line to make two triangles from each square. Repeat for all squares. Store triangles on cake board covered with plastic wrap to prevent drying out. Reserve remaining tinted fondant.
 
Make pinwheels 1 day in advance.
Knead ¼ teaspoon Gum-Tex Tylose Powder into each reserved fondant color.
 
Roll out blue, red and teal fondant less than 1/16 in. thick. Use straight side of square cut-out “A” to cut one blue base square. Use straight side of square cut-out “B” to cut one red and one teal base square.
 
To decorate all three base squares, cut three or four strips of tinted fondant, 6 in. to 8 in. long. Mark base squares and attach strips as above. When base squares are covered with strips, turn over. For blue square, use knife to cut a slit, 1 ½ in. deep, from each corner to center. Turn square over. Fold left side of each corner toward center. Use water brush to attach every corners to center; press corner to secure. Repeat for red and teal squares, but cut a slit 1 in. deep. Let all pinwheels dry overnight on cornstarch-dusted board, supporting curls with crushed paper napkins if needed.
 
Attach sticks to pinwheels.
Use brush and thinned fondant adhesive to attach sticks to backs of pinwheels, leaving 10 ½ in. extended at bottom. Secure stick with a strip of fondant matching base square color. For center of pinwheel, roll a 3/8 in. ball of fondant matching base square color. Attach with adhesive. Set aside.
 
Make layered cake.
Bake and cool two 10 in. cake layers. Level, fill and stack cakes on cake pedestal for a 2-layer cake, 5 in. high. Ice cake smooth with white icing; use tip of 11 in. straight spatula to create swirl texture on cake top.
 
Attach triangles to cake.
Starting at top edge, attach two triangles in any color arrangement to side of cake, forming a square. Continue forming rows of three squares from top to bottom around the cake. For final three squares, trim to fit as needed.
 
Insert pinwheels in cake top.
Place blue pinwheel at center and red and teal pinwheels on each side. Trim lollipop sticks as needed.

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Supplies & Tools:
White Decorator Preferred Fondant (21 ½ oz. used)
Color Right Performance Color System (see Colors Tinted below)
Thinned Fondant Adhesive
Gum-Tex Tylose Powder
Cornstarch
Thinned Fondant Adhesive
Favorite white cake recipe or mix (16 cups batter used)
White Ready-To-Use Decorator Icing—4.5 lb. Tub or Buttercream Icing Recipe (5 ½ cups used)
Roll-N-Cut Mat
9 in. Fondant Roller
Square Fondant Double Cut-Outs Set (“D”, “A” sizes used)
Gum Paste Storage Board
Decorate Smart Fondant Ribbon Cutter
Water Brush
Cake Boards
Plastic wrap
Paper napkins
11 ¾ in. Lollipop Sticks
5-Piece Decorating Brush Set
10 in. x 3 in. Round Pan
Cooling Grid
Cake pedestal
13 in. Angled Spatula
11 in. Straight Spatula
 
COLORS TINTED
 
FONDANT
Use Color Right base colors and QuickCount color formulas to tint fondant in the following shades:
• Bright and Bold Red (formula 184): 1 ½ oz. fondant + 4 R
• Bright and Bold blue (formula 3005): 2 oz. fondant + 5 B
 
Also, tint smaller amounts of fondant as follows:
Tint ultra-concentrated fondant. Use Color Right base colors and QuickCount color formulas to tint fondant in the following shades:
• Pastel Pink (formula 1895): 1 oz. fondant + 1 P
• Pastel Yellow (formula 100): 1 oz. fondant + 3 Y
• Pastel Green (formula 565): 1 oz. fondant + 1 B + 1 O
• Summer Teal (formula 319): 1 oz. fondant 5 B + 1 Y
 
 
Mix ultra-concentrated color fondant with white fondant.
• For pink, yellow, green and teal, knead a ½ in. ball of ultra-concentrated fondant into 1 ½ oz. white fondant.
 
Reserve 8 oz. white fondant.
 
Makes:
Cake serves 28.
 
Directions:
Make white base squares 2 days in advance.
Tint fondant red, blue, pink, yellow, green and teal following color formulas above. Reserve 8 oz. white fondant. Use 9 in. fondant roller to roll out 1 oz. white fondant less than 1/16 in. thick. Use straight side of square cut-out “D” to cut four or five squares at a time, then decorate before cutting additional squares. Store squares under storage board flap until needed.
 
Decorate base squares also 2 days in advance.
Roll out all colors of fondant, separately, less than 1/16 in. thick. Use fondant ribbon cutter with straight wheels and no spacers to cut four strips in each color for every four or five base squares, 6 in. to 8 in. long. Store strips under storage board flap.
 
Use knife to imprint a diagonal line from one corner of base square to opposite corner. Use water brush to attach strips to base square. Attach two strips of the same color on either side of imprinted line, as close together as possible. Trim strips to fit; reserve excess fondant.
 
Attach two strips of another color on either side of the first set. Repeat for a total of 12 strips on each square, two in each color. Cut through imprinted line to make two triangles from each square. Repeat for all squares. Store triangles on cake board covered with plastic wrap to prevent drying out. Reserve remaining tinted fondant.
 
Make pinwheels 1 day in advance.
Knead ¼ teaspoon Gum-Tex Tylose Powder into each reserved fondant color.
 
Roll out blue, red and teal fondant less than 1/16 in. thick. Use straight side of square cut-out “A” to cut one blue base square. Use straight side of square cut-out “B” to cut one red and one teal base square.
 
To decorate all three base squares, cut three or four strips of tinted fondant, 6 in. to 8 in. long. Mark base squares and attach strips as above. When base squares are covered with strips, turn over. For blue square, use knife to cut a slit, 1 ½ in. deep, from each corner to center. Turn square over. Fold left side of each corner toward center. Use water brush to attach every corners to center; press corner to secure. Repeat for red and teal squares, but cut a slit 1 in. deep. Let all pinwheels dry overnight on cornstarch-dusted board, supporting curls with crushed paper napkins if needed.
 
Attach sticks to pinwheels.
Use brush and thinned fondant adhesive to attach sticks to backs of pinwheels, leaving 10 ½ in. extended at bottom. Secure stick with a strip of fondant matching base square color. For center of pinwheel, roll a 3/8 in. ball of fondant matching base square color. Attach with adhesive. Set aside.
 
Make layered cake.
Bake and cool two 10 in. cake layers. Level, fill and stack cakes on cake pedestal for a 2-layer cake, 5 in. high. Ice cake smooth with white icing; use tip of 11 in. straight spatula to create swirl texture on cake top.
 
Attach triangles to cake.
Starting at top edge, attach two triangles in any color arrangement to side of cake, forming a square. Continue forming rows of three squares from top to bottom around the cake. For final three squares, trim to fit as needed.
 
Insert pinwheels in cake top.
Place blue pinwheel at center and red and teal pinwheels on each side. Trim lollipop sticks as needed.