bubblegum pop

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THIS DESIGN CAN BE RE-CREATED in any color or size, using a variety of circle cutters to make a collage pattern. This cake was made with oval cake pans as a simple alternative to the traditional round cake (see Resources, page 333, for info on where to find unusually shaped cake pans). The bright magenta icing is Rose Water–Raspberry Icing (page 67) with some dried raspberry powder added to enhance the color. For this cake, I strained the raspberry puree so the icing would appear smooth without the seeds and pulp.

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TO MAKE THE CIRCLES, cut out a variety of colored circles from rolled-out sugar paste, placing them in a damp tea towel wrapped in plastic wrap (see page 134) to keep them from drying out as you work. Cut out smaller circles from the centers of the larger circles and save the cut-out circles for accent dots. In some of the circles, simply make an imprint with the cutters. Paint or dust the sugar paste shapes before attaching them to the cake. Overlay all of the sizes and colors to make a fun collage of circles; attach them while they are still wet so that they will lay flush with the curves of the cake. If making this design on an iced cake, make sure to keep the cake chilled while working with it. The circles will adhere to the moisture of the icing. If you are attaching them to a fondant-covered cake, use royal icing or a mixture of equal parts water and corn syrup as glue.