Arrange delicate blossoms and buds in a crown around the top edge of a small cake for an adorable birthday or anniversary wish. The techniques here can be applied to a bigger cake using a mix of larger flowers and filler flowers, or use the small crown tier designs here as the top tier of a larger wedding cake.
1. Roll out a ball of the extra fondant into a long rope 1⁄2in (1cm) wide. Brush a circle of sugar glue 1⁄2in (1cm) in from the edge of the cake and gently attach the rope to the cake in a ring shape. Allow to set for a few minutes. Using wire cutters, begin trimming the wires for the cherry blossom flowers and buds and insert them into the fondant rope. To begin the crown, place a flower facing outwards, one facing inwards, and one on the top in between the two, and begin working your way around the cake top, filling in the circle and keeping the flowers as tight together as possible. If you are worried about the flowers staying in place, dip the wire ends in thick royal icing or cooled melted white chocolate, using it as “glue”.
2. Once you have filled the rope with flowers, go back and fill in any open spaces with more buds and flowers as needed.
3. Add two leaves at the front of the cake by sliding their wires underneath the flowers and into the ring of fondant. Additional leaves may be added as desired. Finish the cake with the ribbon (see Finishing Touches).
For the apple blossom design, use the same techniques substituting apple blossoms and buds, and arranging them on the same size cake tier covered with yellow-green fondant.
Make this variation of the floral crown arrangement using sweet peas and hydrangea flowers, following the techniques for the cherry blossom cake.