Single No More Cake

Step 1

In advance: Make fondant flowers and leaves. Mix 12 oz. of fondant with 1 teaspoon Gum-Tex; divide into thirds and tint rose, green and yellow.

Step 2

Using Floral Collection cutters, cut 20 each rose and yellow pansies and 20 each rose and yellow apple blossoms.

Step 3

Place flowers on thick foam and cup centers using medium ball tool. Let dry on cornstarch-dusted flower formers.

Step 4

Also cut 20 each large and small leaves using rose leaf cutter from set. Place leaves on thin foam and score vein lines with veining tool. Let dry on cornstarch-dusted flower formers.

Step 5

Bake and cool two 2 in. high sheet cakes using firm-textured batter such as pound cake. Using circle cutter, cut 40 cakes. Cover cakes with melted candy.

Step 6

One pack of Candy Melts will double-coat 4 to 5 cakes. Refrigerate until firm. Seal bottom of cakes with melted candy; let set on waxed paper-covered boards.

Step 7

Divide each cake into 6 sections; pipe tip 2 triple drop strings, 1/2 to 1 in. deep, at division points. Pipe tip 2 ball at division points. Pipe tip 2 ball centers on flowers.

Step 8

Add tip 4 bead bottom borders.

Step 9

At reception: Stack cakes on base, in ascending layers of 18, 11, 7, 3 and 1. Attach fondant flowers and leaves with icing. Insert pick.

*Brand confectionery coating.

**Combine Lemon Yellow with Golden Yellow for yellow shown.