instructions
A week ahead, knead 2 pks. fondant together, divide in 4ths and color green, violet,
rose and yellow. Cut 16 bow loops 9 in. x 1 1/2 in. wide. Brush a small amount
of water on the end, fold the length in half to form a loop.
Pinch ends together
to secure. Cut 96 dots using the small opening top tip 2A. Attach 6 dots to each
loop with water. Set loops on sides to dry. Cut out gift tag and let dry.
Prepare 2-layer cake by icing lightly in buttercream icing. Knead 2 pks. fondant
together, roll 1/8 in. thick and cover cake in fondant. Smooth with Easy-Glide
Fondant Smoothers.
Cut four 9 x 1 1/2 in. ribbons, 1 of each color, and attach
to cake with damp brush. Cut 20 dots using the small opening to tip 2A. Attach
5 dots to each ribbon with a damp brush.
Cut 20 dots using the small opening to
tip 2A. Attach 5 dots to each ribbon with a damp brush. Combine the leftover fondant
with 1 pk. of fondant, knead together, roll out and cut approximately 50 hearts
in each size using the 2 smallest cutters.
Attach small hearts on top of large
hearts with dots of water and randomly attach to cake with a damp brush. Roll
approximately 60 marble size balls out of fondant and attach to bottom border.
Make 5 hearts on wires: Cut 9 in. wire lengths. Stack small and large hearts and
secure with water. Attach wire to back of heart with small piece of fondant. Let
dry.
Position flower spike in center of cake. Twist ends of heart wires together,
and place in spike. Arrange bow loops on cake top, securing wit dots of buttercream
icing.
Write tip 1 message on gift tag in buttercream icing; position on cake
top.