Ingredients Sky Blue Icing Color Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Ready-To-Use Gum Paste Buttercream Frosting Buttercream Frosting Royal Icing Royal Icing Gum Paste Adhesive Gum Paste Adhesive White Sugar Pearl Sprinkles, 4.8 oz. White Sugar Pearl Sprinkles, 4.8 oz. Meringue Powder cornstarch Tools 6 x 2 in. Round Pan 8 x 2 in. Round Pan 10 x 2 in. Round Pan Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Round Cake Decorating Tip 4 Round Cake Decorating Tip 4 Fondant Roller, 20-Inch - Fondant Tool Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Smoother Fondant Smoother Fondant and Gum Paste Tools Set, 10-Piece Fondant and Gum Paste Tools Set, 10-Piece Decorator Brush Set Stepsaving Rose Bouquet Flower Cutter Set Floral Collection Flower Making Set Roman Columns White Smooth Separator Plate, 12-Inch Cake Boards Cake Circles Wooden Dowel Rods White satin ribbon Craft block Knife Ruler Toothpicks Waxed paper Tape Instructions Click to mark complete - At least a week in advance: Make 66 full-bloom gum paste roses. - Also in advance: Make gum paste flowers. Roll out gum paste 3/16 in. thick. Use Flower Making Set to cut 260 small flowers with apple blossom cutter and 260 large flowers with pansy cutter. Let dry on waxed paper-covered board dusted with cornstarch. Attach Sugar Pearl centers using tip 2 dot of royal icing. Let dry. - Finally in advance: Prepare and decorate stand. Secure pillars to plates using royal icing; let dry. Attach and decorate one 13 in. length of ribbon at a time. Tape 1 end of ribbon to top of top plate and other end under bottom plate (raise plate by setting stand on an 8 in. cake pan or circle). Use tip 4 dots of royal icing to attach gum paste flowers, beginning with a large flower and alternating large and small flowers as you go. Attach next ribbon as above, leaving about 1/2 in. between ribbons and beginning with a small flower this time. Repeat as needed to complete circle. Let dry. - Bake and cool 2-layer cakes. Prepare and cover with 78 oz. tinted rolled fondant. Prepare for Stacked Construction. Roll 1/4 in. diameter ropes; use damp brush to attach around base of each cake. Position roses around 6 in. and 8 in. tiers. - At reception: Stack cakes on stand. Position roses around 10 in. tier, trimming toothpicks as needed. Position ornament.? ? Always place a separator plate, or cake board cut to fit, on the cake where you position any figurine or topper. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape. How To
