Made for the Bridesmaids Cake Zoom

Made for the Bridesmaids Cake

Thank your friends for being stand-up gals. Cut cookie faces using our Circle Metal Cutter and enhance their good looks with fondant hairdos fashioned with our patterns.
Makes: Cake serves 18; each cookie serves 1.

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Step 1

In advance: Make face cookies and flower cookies. Roll out dough and cut 5 faces using circle cutter and desired number of flowers for favors using largest Cut-Out. Bake and cool all cookies. Cover faces with skin tone color flow. For flowers, outline and flow in with rose color flow and tip 2. Let dry overnight. Add a tip 3 dot center to flowers in full-strength color flow.

Step 2

Combine 2 teaspoons Gum-Tex with 24 oz. white fondant. Tint 3 oz. each light brown, dark brown, lemon yellow and rose; tint 4 oz. orange. Reserve 8 oz. white. Roll out fondant 1/8 in. thick. Using patterns, cut out hairdos and veil with knife. Attach hairdos to fronts of face cookies and ponytail and veil to backs with full-strength color flow. Using full strength color flow and face pattern, pipe tip 2 string mouth, dot eyes, nose and cheeks (flatten and smooth cheeks with finger dipped in cornstarch). Add tip 3 bead lips and tip 1 string eyelashes.

Step 3

Using smallest Cut-Out, cut 4 rose and 5 white flowers. Move flowers to thick foam and cup centers with medium ball tool from Confectionery Tool Set. Using full strength color flow, add tip 2 dot centers to flowers, attach white flowers to bride and pink to bridesmaids with full-strength color flow. Attach face and flower cookies to lollipop sticks using melted candy.

Step 4

Ice ring mold cake smooth in buttercream. Position cake on triple-thick foil-wrapped cake circles. Divide cake into 8ths and mark scallops 1 3/4 in. from bottom at lowest point. Using smallest Cut-Out, cut 60 white fondant flowers. On thick foam, cup with medium ball tool and add tip 2 dot centers in color flow. Attach at scallop marks with buttercream. Using medium Cut-Out, cut 8 rose flowers, cup with ball tool and add tip 3 dot centers in color flow; attach at scallop points. Pipe tip 352 leaves in buttercream. Add tip 8 ball bottom border.

Step 5

Cut craft block to fit center of cake; wrap in foil and position. Cut tulle into 6 in. long strips; fold in half and gather together. Wrap wire around gathered folded end and insert into craft block. Insert face cookies in craft block. Cut a 12 in. piece of satin ribbon for each face cookie and tie into a bow around stick. For flower favor cookies, tie green sheer ribbon into a bow around each stick.

Step 6

Do you have everything you need to get started?
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Copper Icing Color (light skin tone)

Rose Icing Color

Brown Icing Color

Black Icing Color

Lemon Yellow Icing Color

Kelly Green Icing Color

Orange Icing Color


White Candy Melts® Candy





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Cookie Sheet

Cooling Grid

12 in. Cake Circles

Fanci-Foil Wrap

11 3/4 in. Lollipop Sticks

4 x 3 in. craft block

24 inches Florist Wire (22-gauge)

24 inches of 1 in. wide mint green sheer ribbon (per favor)

1 1/2 yard of 1/4 in. wide white satin ribbon

1/2 yard of 1/4 in. wide pink satin ribbon

Craft knife


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