Give your towering tiers a dramatic Baroque-inspired look using fondant and the Baroque Designs Gum Paste & Fondant Molds. Guests will be drawn to the multitude of shapes, textures and designs. Many combinations can be achieved using the small pearl chain, large pearl chain, rose, small, medium and large paisley, three leaves and paisley heart.
Prepare for covering with rolled fondant by lightly icing with buttercream. Cover cake with white fondant rolled 1/8 in thick; smooth with fondant smoother.
Tint 24 oz. of fondant light blue. Press fondant into cornstarch-dusted molds. Make four roses, 24 leaves, 24 medium paisleys and 8 pearl chains. Roll mold with small fondant roller. Remove fondant pieces with knife that has been greased with shortening in order to not tear fondant.
Attach fondant pieces to cake with thinned fondant adhesive. Add large pearl chain fondant piece for bottom border on top tier.