We’re working hard to bring you everything you need to bake your world happy; however, due to ongoing maintenance, we are unable to accept online orders at this time. In the meantime, please feel free to place a phone order by calling 1-888-373-4588 Monday thru Friday 7:30am – 6:00pm CT. Thank you very much for your understanding!
Icing Colors Tinted:
Use Color Right base colors and QuickCount color formulas to tint icing in the following shades:
Tint 60 oz. white fondant pastel green
1 O + 1B = pastel green (565)
Tint 1 oz. fondant bright and bold purple
20 P + 2 B = bright and bold purple (254)
Bake and cool two 6? x 3? and two 8? x 3? cakes. Prepare buttercream icing. Level, fill and stack cakes. Use spatula to lightly ice outside of cakes.
Cover cakes with fondant using 1/8? thick fondant pieces.
Use remaining fondant to create bow details. Roll 1/16" thick using pink guide rings. Cut bows following pattern, use damp brush to attach the two ends at the center. Use veiner tool to make two impressions- giving the look of gathered fabric where the knot will be. Cut strip of fondant 3/16" wide for knot and tails (3/4" long for knot, 1- 1 1/2" variables for each tail angled at the end).
Cut 17 assorted letters/ numbers in green for 6" tier, 23 for 8" tier. In purple cut out ?U" "&" "I", and "4" "E" "V" "E" and "R." Use damp brush to attach all letters and number around cake at assorted heights.
Use tip 1 and pastel green tinted buttercream to pipe lines with assorted decor (spirals, hearts, scrolls, loops, bows, dots, etc.) going from each letter to the top of the cake.