The Royal Treats Mini-Cake Zoom

The Royal Treats Mini-Cake

Many customers are asking for more time saving products and we?ve listened! Our new Girl Cupcake Toppers eliminate some of the more intricate steps to make decorating easier and faster.
Makes: Each Mini-Cake serves 1
Skill Level:

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Step 1

Bake and cool mini cakes. Tint fondant: 3 oz. per treat rose; reserve 1 oz. per treat white. Trim off bottom of cakes for 2 1/2 in. high skirt. Prepare and cover with 1/8 in. thick rolled fondant.

Step 2

For torso, roll out rose 5/8 in. thick. Cut a 1 1/2 x 1 3/4 in. wide rectangle. Cut two slits for arms, 3/8 in. from each edge, 1 in. deep starting at bottom. Smooth and round fondant into shape; attach to skirt with fondant adhesive. Bend arms into position and attach to a 5/8 in. ball of white fondant. Insert head topper.

Step 3

Pipe tip 1 vines around bottom of skirt. Roll out white fondant 1/8 in. thick. Cut 16 flowers using smallest blossom cutter from set. Attach 10 flowers to skirt; attach six to cover bouquet in her hands. Attach Sugar Pearl centers with dots of piping gel. Pipe lines where necklace will go with piping gel; attach Sugar Pearls. Roll out rose fondant 1/8 in. thick. Use pattern to cut crown. Circle and attach ends with damp brush. Use fondant adhesive to attach crown to head and Sugar Pearls to curved tips.

Step 4

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