Hours of OperationMonday to Friday8 AM to 5 PM CT
In advance: Make fondant flowers and leaves. Mix 12 oz. of fondant with 1 teaspoon Gum-Tex; divide into thirds and tint rose, green and yellow.
Using Floral Collection cutters, cut 20 each rose and yellow pansies and 20 each rose and yellow apple blossoms.
Place flowers on thick foam and cup centers using medium ball tool. Let dry on cornstarch-dusted flower formers.
Also cut 20 each large and small leaves using rose leaf cutter from set. Place leaves on thin foam and score vein lines with veining tool. Let dry on cornstarch-dusted flower formers.
Bake and cool two 2 in. high sheet cakes using firm-textured batter such as pound cake. Using circle cutter, cut 40 cakes. Cover cakes with
One pack of Candy Melts will double-coat 4 to 5 cakes. Refrigerate until firm. Seal bottom of cakes with melted candy; let set on waxed paper-covered boards.
Divide each cake into 6 sections; pipe tip 2 triple drop strings, 1/2 to 1 in. deep, at division points. Pipe tip 2 ball at division points. Pipe tip 2 ball centers on flowers.
Add tip 4 bead bottom borders.
At reception: Stack cakes on base, in ascending layers of 18, 11, 7, 3 and 1. Attach fondant flowers and leaves with icing. Insert pick.
*Brand confectionery coating.
**Combine Lemon Yellow with Golden Yellow for yellow shown.
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