instructions
*Brand confectionery coating.
In advance: Make candy plaque heart in 12 in. heart pan. Make 20 Candy Clay roses using 1 candy clay recipe. Make Candy Clay blossoms using a second Candy Clay recipe combined with 12 oz. fondant.
Ice 2-layer 10 in. cake smooth. Using remaining candy clay/fondant mixture, roll out and cut 20 strips, 3?4 x 4 in.; use straight-edge wheel of Cutter/Embosser to imprint lattice lines
3?8 in. apart. Position strips 3?4 in. apart on cake sides.
Position candy plaque on cake top. For bottom swags, cut candy clay/fondant mixture into 1 1?2 in. squares.
Form drapes by placing one skewer under bottom edge of square and one on top, next to the first skewer.
Repeat with more skewers to form three folds; remove skewers and gather fondant at each end; trim as needed.
Attach swags between strips with
melted candy; use veining tool to define folds if needed.
For top swags, cut candy clay/fondant mixture into 2 1?2 in. squares and repeat draping process used for bottom swags; attach to candy plaque with melted candy.
Attach blossoms at swag points with melted candy.
Trace lettering pattern on waxed paper. Using melted candy, pipe tip 4 monogram; refrigerate until firm. Position monogram. Attach roses to cake top with melted candy.