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Prepare cake and cover with 2 pks. rose-tinted
rolled fondant; smooth.
Cut out fondant flowers and leaves using large daisy, apple blossom, pansy and small rose leaf cutters from floral set.
Brush backs with water and position randomly on cake. In buttercream, add tip 1 vines, dot flower centers and veins on leaves.
Using thinned rose fondant, pipe tip 4 bead border.
Cut approximately 54 additional pansies. Trim off two petals, leaving a 3-scallop design.
Using small end of tip 5, dipped in cornstarch, cut a center hole in each remaining petal.
Brush with water and attach to foil-covered board, framing cross. Position topper.