Here?s a dainty and beautiful way to sprinkle a little joy and sunshine on your desserts table! Whether it?s a bridal shower, Mother?s Day or even a special summer birthday, this botanic trio will brighten any occasion.
Several days in advance: Make sprinkling can and flowers.
Mix 6 oz. of white fondant with 1/2 teaspoon of gum tex, 3 oz. of blue fondant with 1/4 teaspoon of gum tex, 3 oz. of violet/rose combination fondant with 1/4 teaspoon of gum tex, 4 oz. of green fondant with 1/4 teaspoon of gum tex. Tint 2 oz. fondant yellow with no gum tex and reserve 6 oz. of white fondant with no gum tex.
To make sprinkling can, cut pattern from rolled white fondant and place on waxed paper-covered board dusted with cornstarch. Let dry several days. Use tip 3 and royal icing to outline and pipe dropstrings on sprinkling can. Let dry. Attach lollipop stick to back of sprinkling can with melted candy. Let completely dry.
To make flowers, using medium daisy and flower cut outs to make 6 violet, 7 blue and 6 white flowers. Use ball tool from kit and thin foam to soften edges of flowers. Let dry in medium flower formers dusted with cornstarch. For each flower, roll 1/4 in. ball of yellow fondant, wet one side with damp brush and dip in yellow sugar. Attach yellow balls to center of flowers with damp brush; let dry. Cut out 20 small leaves and 30 medium leaves with cut outs. Place leaves on thin foam and using veining tool from kit to make impressions in leaves. Dry completely on small flower formers dusted with cornstarch. Attach lollipop sticks to backs of flowers with melted candy; let dry.
Bake and cool 2-layer 6 in. cake. Ice in peach buttercream. Roll out white fondant and cut 18 fence pieces using pattern and attach to cake sides.
Bake and cool 18 cupcakes, ice with green buttercream. Position cupcakes on stand and insert flowers and sprinkling can into cake. Insert flowers into cupcakes. Position medium flowers on plates.
*Combine Rose and Violet Icing Color for violet shown.