Curtains in Cascade Cake

Step 1

At least 1 week in advance: Make gum paste flowers and leaves. Prepare 2 cans of gum paste; tint 1 can violet and 1/2 can green. For flowers, roll out violet 1/16 in. thick. Cut 150 pansies and 150 apple blossoms using cutters from kit. Follow instructions in kit for making violet flowers, attaching apple blossoms inside pansies with adhesive. Let dry. For centers, roll 1/8 in. diameter white fondant balls; attach with adhesive. Follow instructions in this book for attaching flowers to wires; let dry.

Step 2

For leaves, roll out green 1/16 in. thick. Cut 50 leaves using large leaf cutter from kit. Place leaves on thin foam and score vein lines with stick from kit. Attach wire with adhesive; let dry. When dry, grate chalk using tea strainer and brush on flowers and leaves. Assemble 3 bouquets, each with 15 leaves and 50 flowers; wrap each bouquet with floral tape.

Step 3

Prepare 2-layer cakes for rolled fondant; cover with fondant and smooth with Fondant Smoother. Divide 8 in. cake in 6ths, 10 in. cake in 8ths and 12 in. cake in 10ths. At each division point, mark 3/4 in. and 21/2 in. up from base. Tint 24 oz. fondant violet; roll out 1/8 in. thick. Using patterns, cut a large scallop for each division on 8 in. cake and a small scallop for each division on 10 and 12 in. cakes. Attach scallops to cake with damp brush. In royal icing, pipe tip 3 bead bottom borders on all cakes. Pipe curtain using royal icing.

At reception: Insert flower spike in center of each cake; place bouquets in spikes. Position cakes on stand; add fabric accent.