On sacred occasions, use textural effects to give your cake a quiet strength. Cross designs stand out with a damask design or chain link piping, while a newborn is welcomed with an embossed cradle topper and a throng of 3-D angels.
Make bassinet. Use 9 in. fondant roller with purple guide rings to roll out gum paste 1/8 in. thick. Use fondant trimmer and pattern to cut out whole bassinet base. Let dry 48 hours on cornstarch-dusted board.
Roll out 6 oz. fondant 1/8 in. thick. Use pattern embosser with woven wheel to imprint design. Use pattern to cut separate hood and bottom sections; reserve excess fondant. Attach sections over base using piping gel, trimming as needed.
For scallop trim, use 9 in. fondant roller with pink guide rings to roll out reserved fondant 1/16 in. thick. Use pattern to cut eight small and four large semi-circles; attach to bassinet using piping gel.
Let dry overnight.
Make bassinet streamer. Use fondant trimmer to cut one loop strip, 1/2 in. wide x 7 in. long; one knot strip, 1/2 in. wide x 2 in. long; and two streamer strips, 1/2 in. wide x 3 in. long. After making bow, let dry on cornstarch-dusted board. Use crumpled paper napkin to form gentle waves in tails and support open bow loops.
Make four 3-D heavenly vision angels figure. Shape sitting angel and let dry overnight on lowest plate placed in graceful tiers cake stand. Position 10 in. round pan behind angel for support.
2 DAYS IN ADVANCE
Make flowers. Roll out 4 oz. fondant 1/16 in. thick. Use flower Cut- Outs fondant cutter set to cut six medium and six large flowers. Place in cornstarch-dusted 2 1/2 in. and 3 in. flower forming cups; let dry 24 hours. Use piping gel in cut parchment bag to attach medium flower to top of large flower.
Brush flowers with white Pearl Dust. Use piping gel in cut parchment bag to attach three white Sugar Pearls to each flower center. Let dry.
Make stars. Roll out fondant 1/16 in. thick. Use medium star Cut-Out to cut four stars. Let dry 24 hours on cornstarch-dusted board. Paint with gold Pearl Dust/lemon extract mixture. Let dry 10 to 15 minutes.
1 DAY IN ADVANCE
Bake and cool 6 in., 8 in. and 10 in. round cakes. Cakes are 4 in. high (two layers, 2 in. high). Prepare buttercream icing following recipe directions. Use spatula to ice cakes smooth.
To wrap cake sides, roll out fondant 1/8 in. thick as needed. For 6 in. cake, cut a strip, 4 in. wide x 20 in. long. Use lace wheel with pattern embosser to imprint design. Use piping gel to attach around cake sides, trimming as needed. Repeat using 27 in. long strip for 8 in. cake and 34 in. long strip for 10 in. cake.
Shape a mound of fondant, 1 1/2 in. dia. x 3/4 in. high, in the center of 8 in. and 10 in. cakes. Use piping gel in a cut parchment bag to attach three flowers to each cake.
DAY OF CELEBRATION
Assemble cakes. cakes on stand. Use thinned fondant adhesive to attach sitting angel to plate. Melt white Candy Melts candy according to package directions. Position bassinet on 6 in. cake and attach to stand using melted candy. Attach bow using melted candy. Let set, 3 to 5 minutes.
Attach flying angels. To attach angels to stand, set them in freezer to chill for 10 to 15 minutes. Use melted white candy in cut parchment bag to pipe a line onto stand. Attach angels one at a time as shown. Hold in place 3 to 5 minutes, until candy sets. Use melted candy to attach stars in angels? hands; let set, 3 to 5 minutes.