Decorate #1 topper. Tint white fondant violet/rose combination in fi ve shades (for light,
medium and dark violet) as follows: 84 oz. for shade used on base board and bottom cake,
8 oz. for dark shade used on top cake border strip and 2 oz. each for remaining shades. Use
9 in. fondant roller with pink guide rings to roll out 2 oz. of each shade 1/16 in. thick as needed.
Use cutters from flowers Cut-Outs fondant cutters set to cut five small, two medium and two
large flowers from each fondant color. Reserve remaining fondant.
Use narrow end of tip 8 to cut out centers of small flowers. Use narrow end of tip 2A to cut out
centers of medium flowers. Use wide end of tip 8 to cut out centers of large flowers. Use brush
and piping gel to randomly attach flowers to raised area of candy topper. Use knife to trim off
any fondant that extends over edge.
Use melted white candy to attach plastic dowel rods, 3 in. apart, to back of topper, leaving
3 in. extending at bottom to insert into cake. Chill until firm, 3 to 5 minutes.