2 days in advance, make 28 pompon flowers using royal icing and tips 12, 16, 18 and flower nail. Make extras to allow for breakage and let dry.
Bake and cool 2-layer cake. Ice smooth in chocolate decorator icing.
Using tip 12, pipe initial on cake top. Using a toothpick mark your scroll design on side of cake. Outline using tip 8; pipe lower scroll using tip 6. Pipe dots using tip 5. Add tip 6 bead border on top edge. Pipe tip 12 bottom bead border. Attach flowers using dots of icing.
Exquisitely-detailed carnations and an impressive monogram in gum paste make this a memorable cake for weddings and showers. For those who have completed our Gum Paste and Fondant course, it will be a great way to use your cutting and shaping skills.