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Prepare 2-layer cake to be covered with fondant by lightly icing with buttercream.
Cover cake with fondant; smooth with Easy-Glide Smoother.
Roll out pastel fondant and cut assorted sizes of flowers using Cut-Outs.
Attach with damp brush, layering some smaller flowers on larger ones.
Roll and attach a small white ball with damp brush for flower centers.
Roll narrow green fondant string stems and attach with damp brush.
To make border, cut 3/4 in. wide strip of fondant and loosely attach with damp brush water to create wavy effect.
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.
Stack fondant cut-outs to create colorful dimensional decorations on buttercream or fondant-covered cakes and treats. Use this technique to create easy abstract, elegant or whimsical designs.