In advance: Make flowers. Using a 50/50 fondant/gum paste mixture and cutters from Floral Collection Set, make 1 large rose with 3 rows of petals, 5 medium roses with 2 rows of petals and 5 rosebuds without wires. Tint portion of mixture blue and roll out 1/8 in. thick; using cutters from set, make 8 apple blossoms and 16 forget-me-nots. Make extras to allow for breakage and let dry on cornstarch-dusted board. Also: Make leaves. Tint portion of mixture green. Cut 10 leaves using medium Cut-Out. Place on Shaping Foam and score vein lines with veining tool from set. Let dry in medium flower former dusted with cornstarch. Brush roses and leaves with pastel chalk grated through tea strainer.
Prepare 2-layer cake for
rolled fondant. Divide into 8ths; mark 1 in. from base of cake. Pipe tip 2 double drop strings at division points. Pipe tip 2 vertical lines from strings to cake base, 1/2 in. apart. Pipe tip 2 dots at ends of lines. Pipe tip 3 ball bottom border. At each string point, pipe a tip 2 outline teardrop shape. Attach an apple blossom and 2 forget-me-nots at string points with dots of icing. Pipe tip 349 leaves. Position roses and leaves on cake top. Pipe tip 2 dots in groups of 3 around cake.