TIERED FAIRIES CAKE

There were no instructions....picture provided by our manufacturer of these products.
Instructions provided by Dolores at http://www.sugarcraft.com ...just guessing but I've given you some nitty gtitty 'beginner' instructions besides.

• NEEDED:

Cake kit CK-384C
• 6 and 10 inch square cake pans
• 3-5 pounds fondant icing
• 2-3 pounds buttercream icing
• Square cake boards: 3 - 14", 1 - 10", 1 - 6" covered with Reynolds aluminum foil.
• Fanci-foil for covering cake boards.
• Food Coloring: leaf green, pink, yellow
• Fondant-gumpaste daisy cutter #43-630DA
• Fondant-gumpaste tiny flower cutter kit #1907-117 or your choice (pictured below kit)
• Tips: #349 leaf, #3 for flower centers
• 5 Drinking straws
• Piping Gel in tub

DIRECTIONS:

1. Make fondant flowers the day before. They won't harden too much. You can cover them after 3-4 hours.
2. Each 10" square pan will require a little over 1 cake mix or recipe of batter. Each 6" pan requires over half of a mix or recipe. Anyway, fill pans a little over half full. Mix and bake 2 tiers each of 10 and 6" square cakes following ingredients listed in recipe of box mix. (approximately 3 to 3 1/2 cake mixes).
3. Bake at 325 degrees for 30-50 minutes. Or until, when pressed in center, the cake barely springs back up.
4. Cool 10 minutes; trim FLAT on tops of cakes if they look rounded...or lay a kitchen towel on cake as soon as removed from oven and press gently until flat. This won't work if cakes are over-baked!
5. Remove bottom layer upside down (bottom side up) onto 10" square foil-covered cake board. Follow for 6". Place top layers on racks to cool.
6. Transfer top layer to bottom one after cooled and having icing spread thickly between. Let set several hours or over night for cake layers to settle to each other. (Prevents bulges between 'seams'.)

ASSEMBLY:

1. Wrap 3 cake cardboards together and cover with foil, taping to back of board.
2. FOR ROUNDING TOP EDGE: Trim top layer 1" inward on top and 1" over side. Trim rounded as possible.
3. Spread a thin coating of buttercream icing over cakes to seal in holes or uneven spaces.
4. Spread a VERY thin layer of piping gel over the cakes, so fondant will stick to the buttercream icing.
5. Cover each tier with marbled green fondant. TO MARBLE: Tint part of the fondant light green and part of it darker green.
6. Save some fondant for white flowers then tint and marble fondant by mixing two colors as shown, roll out and apply. Cover your usual method...
7. Roll fondant out about 1/4" thick, sized so it is 7 to 8" larger than the cake. You will need to take into consideration, the measurement of top plus sides. Use a ruler!
8. Fit fondant against cake by patiently working it against cake without pleats, overlaps or wrinkles. Rub the fondant iced cake using your palms only, until shiny and smooth.
9. Place 10" tier on 14" covered and wrapped cake boards.
10. Cut 5 drinking straws the very same height as the 10" cake and place so they will be under the 6" cake for support.
11. For the 6", place a square cut piece of Glad Wrap plastic on the cake where you will place the 6" cake. (This prevents icing from pulling up when cake is unassembled).

When finished, place cake kit pieces on cake. Secure the fairy with a dab of icing underneath.