In advance: Make 75 gum paste flowers (25 in each color) and 40 gum paste leaves.
Tint 96 oz. fondant Kelly Green; reserve 24 oz. white. Prepare 2-layer 13 x 9 7/8 in. cake
for rolled fondant, cover and smooth with Easy-Glide Smoother.
Cut foam core or double-thick cardboard 2 1/2 in. larger than cake;
cover with green fondant; smooth. Position cake. For overlay, roll out white fondant and use 16 1/2 x 12 3/8 in. pan, upside down, for pattern. Carefully cut with sharp knife. Cut scalloped edge using large C-scroll from press set, cutting as close to edge as possible; trim off excess. Position overlay on cake. Pipe tip 7 scroll design on edges. Pipe tip 3 alternating single and double drop strings beneath overlay scallops; add tip 2 dots at string points. Pipe tip 7 bead bottom border and position flowers and leaves. Write tip 4 message and position ornament, flowers and leaves.
The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate stringwork. Called a ?drop? string because the line of piped icing is allowed to ?drop? or fall, by itself, before re-attaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.
Speed up the decorating process with a few nifty tools. Use our Decorating Comb to create narrow or wide ridges in iced surfaces and a Decorator Dessert Pro® to apply icing in interesting ways and shapes.