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Prepare cake for rolled fondant by lightly icing with buttercream.
Roll out 12 oz. of yellow fondant and position on cone area of cake; smooth.
Score crisscross lines on cone with straight-edge wheel of Cutter/Embosser.
Cut 1 in. wide band of yellow fondant and attach to top edge of cone with damp brush.
Roll out 12 oz. pink fondant, cut wavy edge with Cutter/Embosser and shape ends with finger to resemble dripping ice cream.
Position on cake, attach overlapping fondant areas with damp brush; smooth.
Repeat same process with green fondant, slightly overlapping pink fondant.
Cut out message with alphabet Cut-Outs and attach to cake with damp brush.