Knead 1/4 teaspoon Gum-Tex
into a 1 in. ball of white fondant. Use 9 in.
fondant roller with purple guide rings to roll
out fondant 1/8 in. thick. Use largest Cut-Out
from leaves Cut-Outs fondant cutters to cut
two ears (reverse for opposite side). Let dry
24 hours on large concave section of wave
flower former, dusted with cornstarch.
1 DAY IN ADVANCE
Make 2-piece stand-up lamb cake.
Use firm-textured batter, such as pound
cake. Bake and cool cake according to pan
Prepare buttercream icing following recipe
directions. Tint a small portion brown/red-red
combination (for brown). Use spatula and
white icing to attach halves together. Position
cake on foil-wrapped cake board, cut to fit.
Use serrated knife to trim off ears, leaving
rounded head. Use spatula and white icing to
ice cake smooth. Reserve brown icing.
Make fondant wool trims. Use white
fondant and baroque fondant & gum paste
mold to make 10 large paisley hearts, 10 small
paisley hearts; 52 small paisley scrolls (half
in each direction); 34 medium paisley scrolls
(half in each direction) and 28 large paisley
scrolls (half in each direction). Make three to
four pieces at a time so pieces remain pliable
when attaching to cake. Use piping gel to
attach randomly to cake, varying sizes and
designs for even coverage, keeping face area
smooth. Make and attach hearts first, then fill
in with assorted scrolls. If needed, use fingers
to adjust shape of curls to fit.
Highlight trims. Use brush and white
Pearl Dust/lemon extract mixture to paint
fondant wool trims. Mix dry white and
orchid pink Pearl Dust. Use dry brush to dust
mixture inside ears. Insert pointed end of
ears into cake, leaving about 2 in. extended.
Use tip 2 and reserved brown icing to pipe
outline eyes, lashes and snout.