A bouquet of pretty posies winds its way up two fondant-covered tiers. Cut the free-form flowers and leaves using the Cut-N-Spin Rotating Cutting Board ? it gives you more control when cutting those curves!
In advance: Make seven flowers. Tint 2 oz. fondant light violet, 2 oz. dark violet. Knead 1/8 teaspoon of Gum-Tex into each color. Roll out 1/16 in. thick. Place on Cut-N-Spin; use Cutter/Embosser to cut five free-form outer petals for each flower, 1 1/2 in. long. Roll a 1/4 in. ball of light violet fondant for base; flatten slightly and attach petals upright with Thinned Fondant Adhesive. Let dry in cornstarch-dusted flower formers. Roll out dark violet fondant 1/16 in. thick. Place on Cut-N-Spin; use Cutter/Embosser to cut five free-form inner petals for each flower, 3/4 in. long. Attach to outer petals with adhesive. Roll a 1/8 in. ball of light violet fondant for flower center. Attach with adhesive. Let dry overnight.
*Combine violet with rose for light violet shown. Combine violet with rose and royal blue for dark violet shown.
Pipe tip 6 bead bottom borders in light violet buttercream.
Tint remaining green fondant a darker shade. Roll out 1/8 in. thick. Place on Cut-N-Spin; use Cutter/Embosser to cut 12 free-form leaves from 1 1/2 in. to 3 in. long. Score a vein line down center of each leaf with Cutter/Embosser. Attach vines, leaves and flowers to cake using adhesive.