Tint 6 oz. fondant green and 18 oz. violet. Roll out green fondant 1/8 in. thick and cut 1 leaf for each cake using small Cut-Out. Place leaves on thin foam and score vein lines using veining tool; let dry on small flower formers dusted with cornstarch. Roll out violet fondant 1/8 in. thick and cut 3 flowers for each cake using smallest Cut-Out. On thick foam, cup flowers with small ball tool; let dry on small flower formers dusted with cornstarch. Pipe tip 2 dot centers in buttercream.
Bake and cool 1 in. high jelly roll cake. Using Cut-Outs, cut 1 medium and 1 large circle for each cake. Prepare cakes and
cover with poured fondant; let set, then stack. Roll out violet fondant 1/8 in. thick and cut 1/4 in. wide strips using straight-edge wheel of Cutter/Embosser. Attach strips to bottom borders using dots of buttercream; trim strips to fit. Pipe tip 2 freehand scrolls and dots on cake sides. Attach flowers and leaves with dots of icing.
*Note: Combine Violet with a little Rose for violet shown.
The sweet taste of raspberries goes perfectly with a mellow mousse or a sweet cake?especially chocolate. Surprise your guests with individual cocoa ganache cakes laced with a raspberry center?pipe in the filling and the blossom on top using the Dessert Decorator Pro?.