At least 4 days in advance, make 2 recipes of candy clay. After clay has rested for an hour, blot any oily residue with paper towel. Let set at room temperature for 3 hours and then place in sealed plastic bag overnight.
The next day, knead clay until smooth, then roll out on work surface dusted with confectioners' sugar. Roll clay thin and use perimeter cutter to cut 25 circles. Press top half edge of circle with finger to soften and thin edge. Shape into petal by pinching bottom to taper end. Dust ball pan with cornstarch and set petals in pan to dry.
For center area of flower, lay 3 petals together, overlapping ends (couple will stand inside). Shape and let dry.
Make 6 full-bloom (7-petal) candy clay roses and 12 medium-bloom (5-petal) candy clay roses. Let dry on board covered with waxed paper.
Make 9 candy leaves by painting backs of washed lemon leaves with melted green Candy Melts®. Set leaves into Ball Pan and freeze 5 minutes until set. Peel leaf from candy. Make extras to allow for breakage and set aside.
Ice 1-layer cakes smooth and prepare for
stacked construction. Pipe tip 2 cornelli lace on 12 in. tier. Pipe tip 5 bead bottom borders on both cakes. Attach petals and leaves to cake top with icing. Attach roses to cake base with icing. Position ornament.
The perfect look for formal presentations, such as wedding and anniversary cupcakes. The precise, lacy design of this freehand technique depends on the continuous curving strings that do not overlap or touch.
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