Bake and cool one-layer cake. Trim to 1 1/4 in. high. Using large round cutter as a guide, cut out cake circles with knife.
Place cakes on cooling grid over parchment. Tint royal icing sky blue. Thin royal icing and pour over each cake. Tap grid gently to remove air bubbles. Let dry.
Using punch with Butterfly Cutting Insert, cut butterfly shapes from Light Green, Light Pink, Light Yellow and Light Blue Sugar Sheets! Use various colors of FoodWriter markers to color bodies and wing designs.
Crease each butterfly gently. Lean each to one side and rest each against cotton balls to hold the shape. Let dry.
For grass border, cut 6 long x 5/8 in. wide strips from short side of Light Green Sugar Sheets. Using craft knife, cut 1/4 in. slits for grass effect. Attach grass strip to bottom of each mini cake with piping gel.
Using full-strength sky blue royal icing, attach one butterfly decoration to each cake.
Make Sugar Sheets! decorations personal?draw designs and mark messages in cool colors with FoodWriter Edible Color Markers. FoodWriter markers are also great for tracing shapes on your Sugar Sheets! pieces, which helps make cutting precisely a breeze.
It?s a striking contrast of colors, as white calla lilies ascend to the top
of green fondant tiers. What a great feeling to know that your Gum Paste and
Fondant Course experience makes amazing cakes like this possible!
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