A perfect pick for spring — Our Fun in Full Flower Cake gives your guests a close-up of one exquisite blossom. Bake the cake in our Dancing Daisy pan, then add ruffled icing petals and a fondant leaf and stem.
In advance: Make stem and leaf. Tint a 3 in. ball of fondant green. Roll out 1/8 in. thick; cut leaf using pattern and knife. Shape remaining green fondant into a 1/2 in. wide rope; position against cake pan. Let dry overnight.
Ice cake sides smooth; lightly ice cake top. Cover petal areas with tip 127 ruffles. Outline and pipe in center with tip 12; smooth with spatula. Sprinkle center with Cake Sparkles. Pipe tip 6 bead bottom border. Write name on leaf with FoodWriter marker. Position stem and leaf.