Tools:
Ingredients:
Makes: Cake serves 20.
Techniques Used:
instructions
Prepare 2-layer cake to be covered with fondant by lightly icing with buttercream.
Cover cake with fondant; smooth with Easy-Glide Smoother. Roll out pastel fondant and cut assorted sizes of flowers using Cut-Outs.
Attach with damp brush, layering some smaller flowers on larger ones. Roll and attach a small white ball with damp brush for flower centers.
Roll narrow green fondant string stems and attach with damp brush.
To make border, cut 3/4 in. wide strip of fondant and loosely attach with damp brush water to create wavy effect.