Give Mom a cheery surprise on her special day with this Bountiful Basket of Blooms cake. Flowers are crafted using Ready-To-Use Rolled Fondant and flower cutters. A touch of shine is added with Pearl Dust!
In advance, make flowers. Tint 3 1/2 oz. each yellow, rose and violet, 14 oz. green. Add 1/8 teaspoon Gum-Tex to each color. Reserve 12 1/2 oz. white. Roll out colors 1/8 in. thick. Cut 28 flowers in each color using medium Cut-Out. Cut five flowers in each color using small Cut-Out; place on thick foam and cup centers using ball tool from set. Make extras to allow for breakage. Let medium flowers dry for 30 minutes on cornstarch-dusted small flower formers.
Also: Make leaves. Cut 30-40 green leaves using smallest Cut-Out. Place on thin foam and score vein lines with veining tool from set. Make extras to allow for breakage and let dry overnight on cornstarch-dusted wave flower former.
Brush all flowers with white Pearl Dust. Attach a Sugar Pearl to center with piping gel.
Bake and cool two-section cake. Place on foil-wrapped cake circle. Ice bottom sides smooth with white buttercream. Roll 25 white and 25 green fondant logs, 3 1/2 in. long x 1/2 in. diameter. Attach white logs, then green logs between. Trim as needed.
Ice cupcake smooth with white buttercream. Position flowers. Cut a 2 1/2 in. square from cardstock. Write message with marker. Tape to lollipop stick. Insert stick into top of cake.
Combine Golden Yellow with Lemon Yellow for yellow shown. Combine Violet with Rose for violet shown.
To create a variety of curved shapes, use both sides of Flower Formers to dry leaves. You can also add a colorful flair to leaves by brushing them with a mix of clear vanilla and icing color or use pearl dust and brush color onto leaves.