instructions
Knead all fondant together and tint ivory. Cut triple-thick cake boards 2 in. wider than 16 1/2 x 12 3/8 in. oval pan. Tape boards together and cover with approximately 60 oz. fondant, attaching with a damp brush; smooth with Easy-Glide Smoother.
Prepare 2-layer cakes (bake two 1 1/2 in. layers to form 3 in. high cake) for stacked construction. Prepare and cover cakes with fondant; smooth.
Position cakes off-center on fondant-covered board. Outline position of ornament with tip 1 before flowers are piped.
Follow Cutter Imprinting Guide to determine placement of piped flowers and leaves (this is a visual guide only and should not be traced on the cake).
Using forget-me-not, apple blossom, pansy and smallest rose petal cutters from Floral Collection Set, imprint flower and leaf groupings. Outline imprints with tip 2 and royal icing; let set.
Thin royal icing (thin with 1/2 teaspoon of water per 1/4 cup of icing, as you near proper consistency add just a few drops of water at a time); pipe-in imprints with tip 2.
Add tip 1 vines and dot flower centers using full-strength royal icing. Pipe tip 5
bead bottom borders in royal icing on all cakes.
At reception, position ornament*.
*Warning: Always place a separator plate on the cake before you position any figurine or ornament. This protects both the cake
and your keepsake.
For extra stability, secure your figurine to the plate with double-stick craft tape.
**Note: The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.