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3-4 days in advance: Make gum paste flowers. Tint 24 oz.
gum paste violet. Roll out 1/16 in. thick. Use small rose cutter
from set to cut 90 flowers; make extras to allow for breakage
(reserve excess gum paste). Let dry in large Flower Forming
Cups (make extra drying cups by pressing Foil Wraps in
Forming Cups). Brush with lilac purple Pearl Dust.
Using square tipped brush and purple Color Dust, brush
darker outer edges. Attach three Sugar Pearls to center using
dots of royal icing.
Roll out 24 oz. white Gum Paste. Cut and
make 120 flowers as above but brush with white Pearl Dust
only. Also: Make monogram. Roll reserved violet Gum Paste
into 1/2 in. diameter log. Shape letter and let dry on cornstarch dusted
board. Brush with lilac purple Pearl Dust. Attach two
Lollipop Sticks to back using melted candy; allow 3 in. of stick
to extend at bottom to insert into cake.
Bake and cool 2-layer round cake and 90 cupcakes. Prepare
and cover 6 in. cake with rolled fondant. Pipe tip 5
bead bottom border using buttercream. Ice cupcakes with tip
2A swirl. Position flowers.
At reception: Assemble cake stand using tall pillars. Position
cupcakes and round cake on stand. Insert monogram. Attach
white flowers to stand using melted candy.
*Combine Violet with Rose for violet shown.
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.