This gently flowing cake will be ideal served at the engagement celebration or the bridal shower. With the softly-pleated detail of our First Kiss topper and a luxurious blanket of fondant leaves, it?s the picture of romantic bliss.
Bake and cool 2-layer 10 in. cake (4 in. high) and 6 in. cake (bake two 2 1/2 in. high layers for a 5 in. high cake). Prepare for
Stacked Construction and rolled fondant.
Cover cakes with fondant and smooth with Fondant Smoother.
On 6 in. cake, using knife to imprint lines 1 1/2 in. apart at a 45º angle. Using tip 2 and buttercream icing, outline imprinted lines and pipe dots where lines intersect. For 10 in. cake, roll a 1/2 in. diameter log of fondant; attach around bottom border with damp brush.
For leaves, roll out fondant 1/8 in. thick. Cut leaves using largest Cut-Out. Work in small batches to prevent drying. Set on thin foam and score veins using small veining tool. Heavily vein leaves to create feather effect. This will increase leaf size by approximately 1/4 to 1/2 in. around. Beginning at bottom of cake, attach leaves with damp brush, positioning so that leaves hang over edge of cake plate. Repeat, overlapping leaves until cake is completely covered.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
To create a variety of curved shapes, use both sides of Flower Formers to dry leaves. You can also add a colorful flair to leaves by brushing them with a mix of clear vanilla and icing color or use pearl dust and brush color onto leaves.