This cake is pear-y, the cake is french vanilla and pear, with pear preserve buttercream filling, covered in vanilla buttercream, and covered again in marshmallow fondant. The main tutorial in this post is how to make fondant buttons.
Mix of buttercream and fresh pear preserves, yummy!
Fondant Buttons:
1/4 Marshmallow Fondant Recipe
1 Large Icing Tip (Ex: Wilton 2A)
1 Regular Icing Tip (Ex: Wilton 2)
Toothpick or Tappered Dowel
Pastry/Fondant Mat
Shortening
Metal Spatula
Clear Vanilla Extract
Small Food Grade Brush
Pearl Shimmer Dust (Optional)
Smear shortening on pastry mat, roll fondant 1/4 thick. Cut out shapes using large tip.
Slightly indent the middle of the fondant circles with a regular sized icing tip.
Press lightly, you don't want to puncture all the way through.
Invert the tip and puncture the middle with holes, two or four are realistic. Use toothpick to remove the little bits.
With leftover fondant from the first batch I mixed it to create a tie-dye effect.
So spring like!
Realistic, right?
Use the clear vanilla extract, as a glue, to adhere the buttons onto the cake.
Plain and dull.
Now mix pearl shimmer dust with vanilla extract and paint the buttons for a shinny finished look.
I used leftover buttercream tinted purple with gel icing to create thread stitch pattern to pull the whole theme and idea together.
Enjoy!
