instructions
*Brand confectionery coating.
At least 3 days in advance: Make large fondant umbrella. Combine 1 pk. each yellow and green fondant from Multi Pack; add 1/2 teaspoon of Gum-Tex to
fondant.
Also in advance: Make fondant side ducks and umbrellas. Tint 12 oz. pastel yellow fondant with Lemon Yellow color to deepen color.
Roll out 1/4 in. thick.
Cut 6 large ducks using plastic cutter. Let ducks dry on waxed paper-covered board dusted with cornstarch.
For small ducks, dust candy mold cavities with cornstarch.
Press 1/2 oz. of yellow fondant into each cavity; unmold and let dry on board dusted with cornstarch. When dry, add eyes and beak to all ducks with FoodWriter
markers. Make 6 small umbrellas.
For violet fondant, combine 1 oz. each pink and blue fondant and tint with Violet color. Roll out pink, blue and violet fondant
1/8 in. thick and cut circles using cutter; cut circles in half and cut scallops using wide end of tip 6.
Score rib lines on umbrellas using straight-edge wheel
of Cutter/Embosser. Roll small balls of fondant and attach for top button using damp brush.
Let umbrellas dry on waxed paper-covered board dusted with cornstarch.
Attach lollipop stick to back of each small umbrella with melted candy.
Prepare cakes for Alternate 2-Plate construction. Position duck on 10 in. plate and ice beak smooth.
Add tip 6 dot eyes.
Cover body with tip 18 stars. Overpipe front wing with tip 18 pull-out stars, piped to point toward front of duck. Ice hexagon cake smooth.
Attach small
umbrellas to large ducks with melted candy. Roll out deep yellow fondant 1/4 in. thick; cut wings using medium Leaf Cut-Out.
Attach wing to large ducks with melted candy. Attach
large and small ducks, 1 in. from bottom of cake with dots of icing.
Spatula stripe bag with light and dark blue icing; pipe tip 32 C-scroll bottom borders. Cut curling ribbon
into five 25 in. lengths. Tape center of ribbon inside top rim of Fluted Bowl Separator.
At reception: Assemble cakes and insert large umbrella.