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Prepare cake for rolled fondant by icing lightly with buttercream. Tint 1 1/2 pk. fondant rose and 1 pk. fondant red; reserve 1/2 pk. white.
Cover cake with rose fondant; smooth with Easy-Glide Smoother.
Trim excess from bottom with paring knife. Roll out red fondant and cut out hearts using cutters from set.
Randomly attach to cake with brush dipped in water.
Roll out white fondant, cut a 17 x 2 in. banner with paring knife.
Cut rose fondant letters with cutter set. Attach letters to banner with brush dipped in water.
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.