Name: hydrangea cake
Yield: 190 servings
Cuisine: American
Ingredients: 1 Chiffon Sponge (page 311), 4 in/10 cm high, 16-in/41-cm square, filled and seal-coated; 1 Chiffon Sponge (page 311), 4 in/10 cm high, 12-in/30-cm square, filled and seal-coated; 1 Chiffon Sponge (page 311), 4 in/10 cm high, 8-in/20-cm square, filled and seal-coated; 1 Chiffon Sponge (page 311), 4 in/10 cm high, 4-in/10-cm square, filled and seal-coated; 1 Cake board, 20-in/51-cm square, covered in blue fondant with a pink ribbon around outer edge; 8 oz Royal Icing (page 1014) (230 g); 2 lb Rolled Fondant (page 1028), blue (910 g); 25 Dowels; 2 lb Rolled Fondant (page 1028), yellow (910 g); 1 Styrofoam rounds, 6 in/15 cm; 1 Styrofoam rounds, 8 in/20 cm; 9 Gum Paste roses (see page 1004), full; 6 Gum Paste roses (see page 1004), half open; 8 Gum Paste leaves (see page 991); 240 Gum Paste hydrangeas (see “Hydrangea Flowers,” page 1011)

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hydrangea cake — Formulation & Method | CuliNect