Use Button Flower Press to make 4 largest flowers and use Rose Leaf Press to make 7 largest leaves from gum paste. Dry flowers on in large flower forming cups and leaves on large flower formers dusted with cornstarch. Let dry.
Bake and cool 2-layer cake. Ice smooth and divide into 10ths. Imprint pansy cutter on cake sides and division marks. Cover imprints with tip 2 dots. Pipe tip 3 bead bottom border. Attach flowers and leaves to cookie sticks with gum paste adhesive; let set and insert into cake.
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.