In advance: Using royal icing, make 25 each pink, violet and rose tip 225 swirl drop flowers on waxed paper. Add tip 2 white dot centers. Make extras to allow for breakage and let dry.
Place book cake on same-size board and ice smooth. Comb sides with small-tooth edge of comb. Position cake on foil-wrapped foamcore sheet. Roll out 1 pk. of pink fondant 1/4 in. thick. Cut approximately 20 circles using medium round Cut-Out. Cut circles in half and attach to board with piping gel to create scalloped bottom border. Roll out 48 oz. of white fondant 1/4 in. thick; position on cake top and trim edges as needed. Roll out pastel fondant 1/4 in. thick and cut BABY letters using cookie cutters; attach with damp brush. Print tip 2 messages in matching shades of buttercream. Pipe tip 2 vines around edge of cake top in buttercream. Attach drop flowers with dots of buttercream. Add tip 349 leaves in buttercream. Pipe tip 4 bead bottom border. Attach blocks, angel and rattles with dots of buttercream.
*Note: Combine Violet and Rose for violet color shown.
Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.
Could any cake be easier or more fun for baby showers than our Cake, Rattle
and Roll! Cake? Use the Wilton Sports Ball and Mini Ball Pans for baking,
then connect the cakes with a ribbon-wrapped dowel rod and add star and
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