A week in advance: Make fondant press flowers, leaves and wire vines. 2 days in advance: Tint 48 oz. fondant green.
Cover base board with fondant. Using ruler and ridged wheel of Cutter/Embosser, score diagonal lines 1 in. apart on board.
Prepare 2-layer cakes for
Stacked Construction and
rolled fondant; cover cakes with fondant and smooth with Fondant Smoother. Pipe tip 3 dots randomly on cake sides. For rope bottom borders, roll 8 oz. of fondant into 1/4 in. diameter logs; for smallest cake, roll two 23 in. long logs, for medium cake, two 33 in., for large cake, two 46 in. Twist 2 logs together; attach to bottom borders with fondant adhesive. Make main vines using wires wrapped in florist tape, 20 in. for bottom cake, 14 in. for center cake, 12 in. for top cake. Attach flowers, leaves and tendrils with florist tape. Insert flower spikes in each cake to hold vines; insert a small piece of fondant in spikes as needed to secure vines. Insert pick in cake top.
*Combine Leaf Green with Lemon Yellow for green shown. Combine Violet with Rose for violet shown.
Everything you love about fondant comes together on this unforgettable garden cake. Soft pastel colors, a richly textured crisscross backdrop, precisely cut geometric accents and a perfectly shaped rose bouquet set a new standard for elegance.
Like a beautiful garden, this cake blooms with lush layers of flowers. Use our Round Cut-Outs and Leaf Cut-Outs to cut pretty plantings from our pre-tinted pastel and neon-colored Ready-to-Use Rolled Fondants.