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Pretty flowers and leaves, winding branches and sweet bluebirds create a charming nature scene on this amazing fondant cake. Use the Nature Fondant and Gum Paste mold to make all the beautifully detailed fondant accents.
Make cake. Prepare batter following recipe directions. Bake and cool two 8 in. cake layers. Prepare buttercream icing following recipe directions. Level, fill and stack for a 2-layer cake, 4 in. high.
Cover cake with fondant. Use spatula and buttercream icing to lightly ice cakes to be covered with fondant. Tint 24 oz. fondant light blue, 2 oz. green, 1 oz. brown, 1 oz. rose and 1/2 oz. dark blue. Cover cake with blue fondant. Reserve remaining fondant.
Decorate cake. Use nature mold and fondant to make two flying and one seated dark blue birds, seven assorted brown branches, two large rose flowers, 30 small rose flowers, five large green leaves and 72 small green leaves.
Use brush and piping gel to attach small leaves for bottom border, overlapping leaves. Attach branches on front side of cake and from side to top. Attach assorted leaves and flowers to branches. Attach birds to top branch.