Blossom Boogie Cakes
Large cake serves 12; mini cakes each serve 1.
Bake and cool Dancing Daisy and 2 Mini Daisy cakes. On mini cakes, ice center smooth to create a 1 1/2 in. area. Cover petals with tip 16 stars. Pipe tip 2 dot eyes and outline mouths, tip 3 dot cheeks. On large cake, ice center smooth. Pipe tip 2 dot eyes, tip 5 outline mouth and dot cheeks. Cover petals with tip 16 stars. Make fondant stems and leaves.
Tint fondant green and roll 1/4 in. diameter rope stems--12 in. long for large daisy and two 5 in. long for mini daisies. Taper stems at one end. Roll out remaining fondant 1/8 in. thick. Cut 2 large and 4 small leaves using large and medium leaf Cut-Outs. For large leaf shapes, roll slightly larger to increase size by 3/8 in. Place on shaping foam and score veins with veining tool from set. Position stems; attach leaves to stems with tip 3 dots.
*Combine Lemon Yellow with Golden Yellow for yellow shown. Combine Violet with Rose for violet shown.
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