Color us enchanted! This flashy confection goes together in a flash when you use our Scallop Overlay, Drape and Circle Patterns and our Cake Dividing Set to properly create, shape and space fondant details.
Roll out rose fondant 1/8 in. thick and cut scallop overlay pattern; position on cake top. Divide cake in 10ths; mark 2 1/2 in. up from bottom of cake at division marks. Cut 10 drapes using pattern and violet fondant. Brush with water and attach to cake sides between division marks. Roll 10 logs 1/4 in. thick x 3 1/2 in. long; brush with water and attach to top edge of drapes. Roll 10 balls green fondant slightly smaller than circle pattern. Flatten to 1/4 in. thick. Attach between drapes with water.
Pipe tip 5 bead bottom border. Edge Show 'N Serve board with tip 3 beads.
Cut out stars using remaining yellow fondant and bite-size cutter; position on cake top. Pipe tip 16 rosettes on stars, position candles. Pipe tip 3 message.
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.
The luxurious folds of a fondant drape add richness as a side garland or as skirt accents. Make a larger, more dramatic drape by cutting a larger rectangle. Be sure not to roll out fondant too thick before gathering?the weight of the drape may tear the ends.