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Bake and cool 1 in. high sheet cake using firm-textured batter like pound cake.
Cut cakes with knife, using smallest round cutter as a guide.
Place cakes on cooling grid over a drip pan. Cover cakes with melted white or light cocoa Candy Melts. Chill until firm.
Using punch with Flower Chain Border Cutting Insert, cut two strips of flowers from Light Pink or Light Yellow Sugar Sheets!
Using a knife, cut one flower from chain; attach to cake top using piping gel. Attach seven flowers to the side of cake using piping gel.
With tip 2 and buttercream, pipe a dot for each flower center.