instructions
Prepare 2-layer cake for rolled fondant by lightly icing with buttercream.
Cover cake with pink fondant, smooth, trim off excess fondant and reserve.
Divide cake into 8ths.
Roll out white fondant, cut eight 1/2 in. wide x 8 in. long strips.
Imprint dots on edges and zigzags on center of strips using wavy and ridged wheels of Cutter/Embosser.
Attach strips to cake at division marks with damp brush.
Cut flowers using smallest Cut-Out. Attach to cake with damp brush.
Using reserved pink fondant, roll tiny dots of fondant and attach to flower centers with damp brush.
Cut six 6 in. long x 1 in. wide strips and one 3 1/2 in. long x 1 in. wide strip from white fondant. Repeat imprinting process.
Fold 6 in. lengths in half to form loops. Roll the 3 1/2 in. length into a circle for center loop.
Lightly brush all loops ends with water to secure.
Let loops dry on their sides on cornstarch-dusted surface.
Attach loops and center to cake with damp brush.
Roll 3/4 in. diameter balls of white fondant and attach to bottom border with damp brush.
*This cake looks pretty in any pastel color—pink, blue, yellow, or green! Choose the color to match your celebration.