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Bake and cool 2-layer cakes. Prepare cakes for stacked construction. Prepare for covering with rolled fondant by lightly icing with buttercream. Cover both layers with white fondant. Smooth with Fondant Smoother. Cut off excess with knife.
Mix moss green icing color with pastel green fondant. For dark pink fondant mix white fondant with neon pink fondant. Dust silicone mold with cornstarch to prevent sticking. Press fondant into molds and roll over with small fondant roller. Use sharp knife greased with shortening to cut off excess fondant and remove from mold. Brush back of fondant lightly with piping gel and attach to cake.
For 12 in. cake, mold 10 1/2 pieces (74 in.) medium ribbon strips of dark pink fondant for top and bottom border. In center of cake make 5 1/2 pieces (37 in.) of large green fondant ribbon. In center of green ribbon add 5 1/2 pieces (27 in.) of brown fondant small ribbon. Make 10 1/2 pieces (74 in.) of light pink fondant rick-rack. Make one brown fondant bow; attach in center of ribbon with piping gel.
For 8 in. cake, mold 7 1/2 pieces (30 in.) of green fondant small ribbon for top and bottom border. Make assorted colors of buttons. 10 large button flowers, 6 small button flowers, 10 large buttons and 8 small buttons; attach with piping gel.