Violets on the Vine Cake
Cake serves 60.
In advance: Make seven flowers. Tint 2 oz. fondant light violet, 2 oz. dark violet. Knead 1/8 teaspoon of Gum-Tex into each color. Roll out 1/16 in. thick. Place on Cut-N-Spin; use Cutter/Embosser to cut five free-form outer petals for each flower, 1 1/2 in. long. Roll a 1/4 in. ball of light violet fondant for base; flatten slightly and attach petals upright with Thinned Fondant Adhesive. Let dry in cornstarch-dusted flower formers. Roll out dark violet fondant 1/16 in. thick. Place on Cut-N-Spin; use Cutter/Embosser to cut five free-form inner petals for each flower, 3/4 in. long. Attach to outer petals with adhesive. Roll a 1/8 in. ball of light violet fondant for flower center. Attach with adhesive. Let dry overnight.
*Combine violet with rose for light violet shown. Combine violet with rose and royal blue for dark violet shown.
Bake and cool 2-layer cakes. Position on foil-wrapped boards. Prepare cakes for stacked construction. Prepare cakes for covering with rolled fondant by lightly icing with buttercream. Cover cakes with light violet fondant. Smooth with Fondant Smoother.
Pipe tip 6 bead bottom borders in light violet buttercream.
Tint remaining green fondant a darker shade. Roll out 1/8 in. thick. Place on Cut-N-Spin; use Cutter/Embosser to cut 12 free-form leaves from 1 1/2 in. to 3 in. long. Score a vein line down center of each leaf with Cutter/Embosser. Attach vines, leaves and flowers to cake using adhesive.
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