Picture these petits fours at your shower or brunch! Each is topped with a sunny flower made with Sugar Sheets! Edible Decorating Paper and the Flower Cutting Insert. Add a Sparkling Sugar center to give those petals more pizzazz!
Bake and cool cake 1 in. high. Using medium round Cut-Out as a guide, cut cakes with knife. Ice bottom with melted candy. Position candy side up on waxed-paper covered board. Chill until firm. Place cakes candy side down on cooling grid over pan. Cover with melted candy. Chill until firm.
Using punch with Flower Cutting Insert and Sugar Sheets! colors, cut one flower for each treat. Attach to treat with piping gel. Using wide end of tip 3, press down hard to cut a flower center from White Sugar Sheets! Brush top with piping gel and sprinkle with sparkling sugar. Attach to flowers with piping gel. For bottom borders, use rotary cutter to cut 5 1/4 x 3/8 in. strips from matching Sugar Sheets! colors. Wrap around treats, attaching ends with piping gel. Draw lines on flowers with FoodWriter markers.