Pretty individual cakes for every guest, each topped with a different flower
featured in the Decorating Basics Course. These treats are sure to
impress and they?re easy to make, with a coat of Quick-Pour Fondant Icing.
Makes:One sheet cake makes 30 cakes; each serves 1.
In advance: Make buttercream flowers. For each treat needed, on waxed paper, make one tip 2D pink drop flower with tip 1 white dot center, tip 233 yellow shaggy mum or tip 104 violet ribbon rose. Let dry.
Bake and cool sheet cake, 1 1/2 in. high. Cut petits fours using smallest round cutter from 101 piece set. Ice lightly in buttercream. Place cakes on cooling grid over drip pan and cover with quick-pour fondant icing. Let dry. Place cakes on cake circles cut slightly larger than cake diameter. Pipe tip 4 bead bottom border and random dots. Using flower lifter, position a flower on each treat.
Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.
The ribbon roses featured in our Decorating Basics course have all the
excitement and detail any cake needs. This cake is the perfect opportunity
to practice them as dozens of pretty white flowers encircle a pretty