Recipe Box
Made for the Bridesmaids |
 |
Pattern:
 |
Tools:
- Ring Mold
- Tips: 1, 2, 3, 8
- Tip: 352
- Confectionery Tool Set
- Cookie Sheet
- Cooling Grid
- Flower Cut-Outs™
- Rolling Pin
- Roll & Cut Mat
- Fondant Shaping Foam Set
- Cake Dividing Set
- Parchment Triangles
- Tulle Spool (3 yds. needed)
- 12 in. Cake Circles
- Fanci-Foil Wrap
- Circle Metal Cutter
- 11 3/4 in. Lollipop Sticks
- 4 x 3 in. craft block
- 22-gauge wire (24 in. needed)
- 1 in. wide mint green sheer ribbon (24 in. needed per favor)
- 1/4 in. wide white satin ribbon (1 1/2 yds. needed)
- 1/4 in. wide pink satin ribbon (1/2 yd. needed)
- Craft knife
- Toothpick
Ingredients:
- Copper (skin tone), Rose, Brown, Black, Lemon Yellow, Kelly Green, Orange Icing Colors
- Ready-To-Use White Rolled Fondant (24 oz. needed)
- Gum-Tex™
- Color Flow Mix
- White Candy Melts®*
- Color Flow Icing
- Roll-Out Cookies
- Buttercream Icing
- Cornstarch
*Brand confectionery coating.
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.
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. 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.
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.
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.
Cake serves 18; each cookie serves 1.
