Speed up the decorating process with a few nifty tools. Use our Decorating Comb to create narrow or wide ridges in iced surfaces and a Decorator Dessert Pro® to apply icing in interesting ways and shapes.
In advance, make loops: Roll out fondant and cut 40 strips, 1/8 in. wide x 5 in. long. Brush ends with water and pinch together to form loops. Brush 20 loops with water and coat with nonpareils; leave 10 loops plain. Let dry on waxed paper dusted with cornstarch. Make violets: Tint a 2 in. ball of fondant violet with a small amount of rose. Using apple blossom cutter from flower set, cut 30 flowers. Follow set instructions to make violets; let dry. Brush with water and coat with lavender sugar. Pipe two tip 1 yellow buttercream dots in center of each flower.
Cut jelly roll cake into four 12 x 4 in. wide layers. Fill each layer and ice cake with French Buttercream Icing.
Comb sides with wide-tooth edge of decorating comb. Fill Dessert Decorator Pro? fitted with tip 1M, with icing; pipe diagonal zigzags on top of cake.