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Bake and cool two-layered cakes. Ice cakes smooth with green buttercream icing. Place on foil-wrapped cake board. Prepare for
Using punch with Large Flower Cutting Insert, cut 10 flowers from Bright Pink Sugar Sheets! Place in large flower forming cups.
Using punch with Medium Flower Cutting Insert, cut 10 flowers from Light Pink Sugar Sheets! Place in small flower forming cups.
Brush flowers with white Pearl Dust. Let dry 20-30 minutes.
Use tip 3 and green buttercream to pipe bead border on bottom of cakes.
For flower center, use punch with Small Flower Cutting Insert to cut 10 flowers from Light Yellow Sugar Sheets! Place flower on thick foam and press the large ball tool in center to create shape.
Attach flower pieces together with piping gel. Attach flowers to cake in spray formation with piping gel.
Using punch with Leaf Cutting Insert, cut eight leaves from Bright Green Sugar Sheets! Attach to cake with piping gel.
For vines, use punch with Swirl Cutting Insert to cut eight swirls from Bright Green Sugar Sheets! Stretch out slightly and attach to cake.
Use Wilton cups and candy plate cavities to create the curved shape without pressing on the center.