Using icing color, tint small amount of fondant yellow for flower center. On Roll-N-Cut
Mat or clean surface, knead white rolled fondant to make it pliable; tint petal color. Using
Fondant Roller, roll out fondant to 1/8 in. thick. Cut two daisy shapes using Daisy Cut-
Out to make a multi-layered flower.
When not working with them, place daisy shapes under flap of Storage Board or cover
with plastic wrap. Place one daisy shape on thin or medium foam dusted with
cornstarch. Starting at pointed end, run large end of veining tool down the center of
each petal. Repeat with second daisy shape.
If desired, cup daisy. Place daisy shape on thick foam dusted with cornstarch. Lightly
press ball tool into the center of blossom.
Brush center of bottom daisy with damp brush (dip in water, then blot on paper towel).
Attach second daisy on top of first so petals are positioned in-between petals of first
Roll yellow fondant into a ball and flatten; the shape should be large enough to cover
the flower center. Attach to center of daisy using damp brush. Once assembled, attach
to your cake, dry daisy flat on cornstarch-dusted surface or place in 3-in. Flower
Forming Cup to dry.