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In advance, cover scroll and lace patterns with waxed paper.
Using melted candy in cut parchment bag, outline 65 lace pieces, 5 large scroll and 5 small scroll pieces.
Make extras to allow for breakage and refrigerate until firm.
Bake and cool cake. Place cake on cooling rack that has been positioned over cookie sheet.
Melt two bags of Light Cocoa Candy® and pour over cake. Let set.
Pipe tip 4 bead bottom border on cake in chocolate buttercream.
Attach chocolate pieces to cake with melted candy.
The 5 tallest cascade sections use 1 large and 1 medium lace piece; the smaller cascade sections use small lace pieces to fit.