In advance, break 60 pieces of uncooked spaghetti into lengths from 1 1/2 to 3 in. Thin green royal icing with water and paint pieces with icing. Position in craft block to dry. Using royal icing, make 15 tip 104 white daisies with tip 5 yellow dot centers, 15 tip 103 pink primroses with tip 14 yellow dot centers, 15 tip 103 blue wild roses with tip 2 yellow dot centers, 15 tip 66 violet bluebells with 3 yellow stamens in each.
Using royal icing, pipe tip 3 ball calyx on each spaghetti stem. Use a damp decorator brush to smooth and taper calyx to the stem. Let dry. Attach flowers to dried calyx with royal icing and pipe tip 349 royal icing sepals around base of each flower. Let dry.
Prepare 2-layer 10 in. cake and 1-layer 6 and 14 in. cakes for
stacked construction. Place cakes on triple-thick 15 in. foil-covered board. Cover cakes with green-tinted fondant smooth. To achieve sponge effect, dip crumpled piece of plastic wrap in Moss Green color and dab on cake sides. Pipe tip 5 bead bottom borders on 6 and 10 in. tiers.
Insert flowers on stems into 10 and 14 in. tiers. Add tip 352 leaves to stems in buttercream. Attach drop flowers to 10 and 14 in. tiers with tip 2 dots of icing. Place cake on 18 in. plate or board and pipe tip 233 pull out grass bottom border on 14 in. tier. Position ornament.*
*Warning: Always place a separator plate on the cake before you position any figurine or ornament. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape.
Try some fun color combinations?yellow petals with yellow or blue centers, violet or blue petals with yellow centers and peach petals with orange centers. Highlight centers with Wilton Cake Sparkles? or colored sugars.
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