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Pastel Packages Cakes


Step 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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

For mini cakes, tint 12 oz. each of white fondant in light shades of Violet, Rose, Lemon Yellow and Orange and cover cakes.

Step 6

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.

Step 7

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.