We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icing in covered containers until ready to use. Bring to room temperature for decorating.
Make 4 3/4 cups buttercream icing ? Tint 1/4 cup Leaf Green/Lemon Yellow combination
? Reserve 4 1/2 cups white
Use 79 oz. of white fondant: ? Mix 5 oz. with 1/4 teaspoon Gum-Tex (to be used to make Fantasy Flowers)
? Tint 2 oz. green/yellow combination
? Tint 36 oz. rose
? Reserve 36 oz. white
Cut two cake boards to 13 x 17 in.; tape together and wrap board with foil. Lightly coat board with Piping Gel to help fondant stick to foil. Roll out rose fondant 1/8 in. thick;
position over board using rolling pin, draping fondant over edge. Trim excess fondant from edges under bottom of board. Set aside.
Ice top of cake lightly and sides thick with white buttercream icing. Use wide edge of decorating comb to comb cake sides to resemble book pages.
Roll out 36 oz. of white fondant 1/8 in. thick. Cover cake top and trim excess fondant.
Position book cake on fondant-covered base board and secure with white icing.
Use tip 3 and white icing to pipe a mound on left side of cake as a base for flowers.
Use tip 3 and green/yellow combination icing to pipe outline stems at bottom of mound. Position flowers on mound.
Roll out green/yellow combination fondant 1/8 in. thick. Cut 6 leaves (3 of each size) using large and medium Cut-Outs. Insert leaves into icing mound.
Use tip 2 and green/yellow combination icing to pipe dots around edge of cake.
Use tip 4 and white icing to pipe bead top and bottom borders.
Use tip 2 and green/yellow combination icing to write message.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.