In advance, make quilling decorations. Divide fondant, mix in Gum-Tex and tint: 5 oz. fondant, 1/4 teaspoon Gum-Tex. leaf green. 2 oz. fondant, 1/8 teaspoon Gum-Tex, dark violet. 1 oz. fondant, 1/8 oz. Gum-Tex, light violet. 1 oz. fondant, 1/8 teaspoon Gum-Tex, dark rose. 2.5 oz. fondant, 1/8 teaspoon Gum-Tex, light rose. 1/2 oz. fondant, 1/16 teaspoon Gum-Tex, dark yellow. 1/2 oz. fondant, 1/16 teaspoon Gum-Tex, light yellow.
Make Flowers: Roll out fondant 1/16 in. thick and cut into strips 3/8 in. wide using rotary cutter. Cut five of each size/color specified for each flower. Large violet flower?Dark violet: 7 1/4 in. and 3 3/4 in., light violet: 5 1/2 in. and 2 3/4 in. Pink flower?Dark pink: 5 1/2 in and 2 3/4 in., light pink 3 3/4 in. Yellow flower?3 3/4 in. dark yellow, 2 3/4 in. light yellow. Small violet flower?3 in. dark violet. Place strips in storage board until ready to assemble flowers.
Assemble five petals for each flower. Form petals into loops. Start with small
petal, loop larger petal around outside edge. Repeat sequence adding larger petals as necessary. Alternate petal shades and brush ends with damp brush and pinch together to secure. Position petals on sides to dry on cornstarch-dusted board.
Make Stems: Cut four green fondant strips 7 1/2 in., 4 1/2 in., 4 1/4 in., and 2 in. long x 3/8 in. wide. Position strips on sides to dry on cornstarch-dusted board. Prop upright using cotton balls.
Make Leaves: Cut eight green fondant strips 2 in. to 3 1/2 in. x 3/8 in. wide. Curl ends and position strips on sides to dry on cornstarch-dusted board. Prop upright using cotton balls.
Make MOM: Cut three light rose fondant strips, two 12 in. and one 6 1/2 in. x 3/8 in. wide. Form the two 12 in. strips into ?M??s and the 6 1/2 in. strip into an ?O?. Position on sides to dry on cornstarch-dusted board. Prop upright using cotton balls.
Bake and cool cake. Position on a foil-wrapped cake board. Ice cake smooth using blue buttercream icing.
Roll out green fondant 1/8 in. thick. Cut into strips two strips 15 in. long x 12 1/4 in. wide. Cut two strips 11 in. long x 2 1/4 in. wide. Using border punch set with grass cutter insert punch out grass border. Attach to bottom border of cake with damp brush.
Position stems, leaves and petals on cake top, securing with damp brush.
Roll out white fondant 1/8 in. thick. Cut one of each size circle using medium and small round Cut-Outs and two using wide end of tip 2A. Attach to centers of flowers with damp brush.
Position ?MOM? on cake top, securing with damp brush.
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