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In advance: Make host. Roll out fondant 1/8 in. thick. Cut using round cutter. Let
dry overnight on cornstarch-dusted board. Outline and pipe in letters using
pattern and black FoodWriter.
Also in advance: Prepare board. Use cross pan as guide, cut
double thick cake board 1/4 in. larger than pan on all sides. Tape boards together
and cover with fondant. Tint 72 oz. fondant light blue. Use 30 oz. to cover board.. Reserve remaining tinted fondant.
Bake and cool cake. Prepare and cover with reserved tinted fondant;
use any excess light blue and 10 oz. fondant tinted dark blue for trims. Press dark
blue into both right- and left-curving paisley cavities of Baroque Mold, making
approximately 32 medium and 32 small designs. Brush with blue Pearl Dust. Brush backs with damp brush and attach to cake top.
Make seven large
pearl chains for bottom border, pressing reserved light blue into bead mold
cavity. Brush with white Pearl Dust. Use damp brush to attach beads to board.
Bring out the color of your Sugar Sheets! flowers with a few brushstrokes of Wilton Pearl Dust or Color Dust. Use a contrasting shade to highlight the flower center or on petal edges.