Bake and cool two-layer cake. Place on foil-wrapped board. Ice smooth with white buttercream.
Using Rotary Cutter, cut a 5 in. square from Light Pink Sugar Sheets! Using scissors, cut 1/16 in. wide, 1/2 in. deep fringe around edges. Brush back side with piping gel and attach to top center of cake.
Using punch with Flower Cutting Insert, punch one flower from Purple Sugar Sheets! Attach to center of pink square on cake using piping gel. Using narrow end of tip 1A, cut a circle from Light Yellow Sugar Sheets! Attach to center of flower with piping gel.
For each side, use Rotary Cutter to cut ten strips, 4 long x 1/4 in. wide, from Light Pink Sugar Sheets! Mark top and bottom border at 1 1/2 in. intervals. Using interval marks as a guide and piping gel, attach strips to cake, making a criss-cross pattern. Repeat for remaining sides.
Using border punch with Flower Chain Border Cutting Insert, cut 17 flower chains from Purple Sugar Sheets! Cut each chain apart to create individual flowers. Attach small flowers to each cross section. Using narrow end of tip 10, cut 68 circles from White Sugar Sheets! Attach to flowers with piping gel.
A luscious flower crowns this gorgeous cake, perfect for a birthday, shower or Mother?s Day celebration. Accented with sparkling sugar, our edible flower is made from simple shapes cut from Sugar Sheets!