Darling doves and dainty blossoms bedeck these mini-cakes. These treats are iced smooth with softly-shade Quick-Pour Fondant Icing and adorned with fondant decorations easily crafted in the Nature and Gum Paste Mold.
In advance: Make fondant trims. Tint fondant green, rose, yellow and blue (1 oz.
will trim 4 treats). Use Nature Mold to make 1 dove, 1 medium flower and 2 small
leaves for each treat. Use FoodWriter to dot dove?s eye. Roll small balls for flower
centers; attach using damp brush. Reserve excess fondant. Let all trims dry on
cornstarch-dusted, waxed paper-covered boards.
Bake and cool cake using firm textured
batter such, as pound cake. Level to 1 3/4 in. high. Cut into 1 3/4 in. squares.
Prepare and cover with icing. Let set. Roll out fondant colors to 1/8 in. thick.
Use Cutter/Embosser with straight wheel to cut 1/2 x 8 in. strips. Beginning at spot
where flower will go, attach strip around base using damp brush, trimming ends
as needed. Attach leaves then flower using damp brush. Attach dove using small
piece of fondant.