bIn advance, use 6 oz. of fondant for flowers and leaves; add 1/2 teaspoon of gum-tex to fondant. Make flowers using large and medium flower cut-outs. Roll out fondant 1/32 in. thick. On thin foam soften edges using medium ball tool. Use small scissors to cut between petals 1/4 in. deep on medium size and 1/2 in. deep on large size. Place on thick foam and cup center using small end of dog bone tool. Place in cavity of candy melting plate that has been dusted with cornstarch. Arrange petals so they overlap in a spiral formation. Make 8 of each size. Large flower is made of 1 medium, 1 large and 1 center; medium flower is made of 1 medium flower and 1 center. Make layers individually, allowing them to set at least 1 hour before assembling. Brush center with water to attach layers. For flower centers, roll fondant 1/32 in. thick, cut strips 3/4 in. wide x 2 in. long. Roll up same as a ribbon rose. Pinch bottom to hold together, then trim to size needed. Brush bottom with water and position in flower
centers. Roll out fondant 1/32 in. thick and cut 9 small flower cut-outs. Soften edges on thin foam with ball tool; cup center on thick foam. Roll tiny fondant balls for center and attach with damp brush.
For leaves, use small and medium leaf cutter. Make 10 to 12 of each size. Roll fondant 1/32 in. thick. Place leaves on thin foam and use veining tool to imprint veins in leaves. Place on a small flower former dusted with cornstarch to dry. When dry. Brush all flowers and leaves with white pearl dust.
Bake and cool 6, 10 x 3 in. cakes.
Prepare to be covered with fondant by lightly icing with buttercream. Prepare for
stacked construction. Cover with fondant and smooth. Position cake on scroll plate. Pipe tip 5 bead bottom borders on both tiers. Attach flowers and leaves with icing.
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.