Pastel Packages Cakes
Cakes serve 30; each mini cake serves 1.
In advance: Add 1 teaspoon Gum-Tex to 8 oz. White Ready-To-Use Rolled Fondant.
Tint 1/4 each in dark shades of Violet, Rose, Lemon Yellow and Orange. Make 6 fondant bow loops for each mini cake. Let dry overnight on cornstarch-dusted large flower formers.
Bake and cool 1-layer 6, 8, 10 in. round cakes and 14 cakes in Silicone Mini Flower Mold. Prepare cakes to be covered with fondant by lightly icing with buttercream.
For round cakes, cover with 36 oz. white fondant.
For sides of cake, roll green fondant 1/4 in. thick and cut into 2 in. wide stripes: 17 in. long for 6 in. cake; 23 in. long for 8 in. cake; 29 1/2 in. for 12 in. cake.Brush backs of fondant stripes with damp brush and attach to cake sides.
For white fondant dots on cake sides, roll fondant 1/8 in. thick and use large open side of any standard tip to cut dots.Brush backs of dots with damp brush and randomly attach to cake sides.
For mini cakes, tint 12 oz. each of white fondant in light shades of Violet, Rose, Lemon Yellow and Orange and cover cakes.
Roll out Leaf Green fondant 1/8 in. thick and cut 12 leaves using large rose leaf cutter from set. Let leaves dry on small flower formers dusted with cornstarch.
Pipe a tip 8 ball of royal icing at center of mini cakes; attach bow loops. Position round cakes on plates from Cakes 'N More™ 3-Tiered Party Stand.
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