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Bake your favorite 2-layer cake recipe or mix in pan. Cool cake in pan on wire rack 10 minutes. Remove from pan and cool completely.
Position cake on foil-covered cake board. Lightly ice in buttercream icing to prepare for fondant covering.
Tint 2 packages fondant yellow. Cover cake in rolled fondant; smooth and trim excess.
Tint royal icing light blue, light green and violet.
Slightly thin the green and blue royal icing with water, then sponge both icings onto the cake sides using a piece of crumpled plastic wrap, paper towel, waxed paper or parchment.
Using the medium flower Cut-Out, imprint design on cake top.
Outline using slightly thinned violet royal icing and tip 2, then apply brush embroidery technique. Add tip 2 dot centers.
Write message with Foodwriter. Dilute small amount of green icing color; paint vines and leaves using decorator brushes.
Repeat using violet icing color to paint decorative accents. Roll fondant into 3 long thin ropes each 36 in. long; braid together.
Place at bottom border, using a damp brush to secure.
The dappled color effect of Sponging Fondant works with Icing Writer? or thinned royal or buttercream icing and crumpled paper towel. Use crumpled waxed paper or plastic wrap for a different look.