MOM Cake

FLOWERS: Cut out using cutter set. Smooth and thin outer edges of petals using the ball tool. Place flowers together using water to stick them together.

Cover cake with white fondant. (You will need 3 pounds of fondant icing). Smooth with Easy-Glide fondant smoother 1907-1200 and trim at seams. 

Use a toothpick to mark a 5 1/2 in. square centered on cake top. Imprint floral design using medium and small flower Cut-Outs and medium leaf Cut-Out. 

Using rose royal icing and tip 2, pipe zigzag outlines around two petals. Using damp square-tip brush, immediately pull icing toward center of flowers for brush embroidery look. With tip 2, pipe zigzags for an inner 3-petal flower on eachflower; repeat brush embroidery. Repeat process, working two petals or leaves at a time to prevent icing from crusting. 

Pipe tip 2 interlocking c-motion lines at center of each 3-petal flower. Pipe tip 2 outline vines 

Pipe tip 2 bead border around square. Using Piping Gel technique, transfer MOM pattern inside square. Pipe tip 2 lines to fill in pattern. 

Pipe tip 5 beads around seam at cake sides. 

For tassels, tint 5 oz. fondant rose. Roll & Cut Mat 409-412: Roll out 1/8 in. thick. Cut a 5 x 2 in. rectangle. Cut 1/8 in. wide x 1 3/4 in. deep slits for fringe, leaving 1/4 in. uncut. Brush uncut edge with water and roll up; separate fringe with fingers. Roll a 7/8 in. ball and attach at top of fringe with damp brush. Cut a 1/4 x 1 1/2 in. strip. Attach around fringe with damp brush. Repeat for three more tassels and attach at corners with damp brush. 

Paint all rose details with Pearl Dust/Lemon Extract mixture. Thin Pearl Dust with lemon extract in candy melting plate. Using brush, paint all rose fondant and rose icing with thinned Pearl Dust. 
Cake serves 30.

Tools:
Roll & Cut Mat 409-412
Perfect Height™ Rolling Pin 1907-1205
Flower Cut-Outs™
Leaf Cut-Outs™
Shaping Foam 
10-Pc. Fondant/Gum Paste Tool Set 1907-1107
2- Flower Former Set 417-9500
Wavy Flower Formers
Brush Set 2104-9355
Dimensions® Giant Cupcake Pan 2105-5038
Cakeboard
Fanci-Foil
Cardstock 
Scissors 
Marker 
6 in. Lollipop Sticks 
Tape 

Instructions:
In advance, make flowers. Tint 3 1/2 oz. each yellow, rose and violet, 14 oz. green. Add 1/8 teaspoon Gum-Tex to each color. Reserve 12 1/2 oz. white. Roll out colors 1/8 in. thick. Cut 28 flowers in each color using medium Cut-Out. Cut five flowers in each color using small Cut-Out; place on thick foam and cup centers using ball tool from set. Make extras to allow for breakage. Let medium flowers dry for 30 minutes on cornstarch-dusted small flower formers. 

Also: Make leaves. Cut 30-40 green leaves using smallest Cut-Out. Place on thin foam and score vein lines with veining tool from set. Make extras to allow for breakage and let dry overnight on cornstarch-dusted wave flower former. 

Brush all flowers with white Pearl Dust. Attach a Sugar Pearl to center with piping gel. 

Bake and cool two-section cake. Place on foil-wrapped cake circle. Ice bottom sides smooth with white buttercream. Roll 25 white and 25 green fondant logs, 3 1/2 in. long x 1/2 in. diameter. Attach white logs, then green logs between. Trim as needed. 

Ice cupcake smooth with white buttercream. Position flowers. Cut a 2 1/2 in. square from cardstock. Write message with marker. Tape to lollipop stick. Insert stick into top of cake. 

Combine Golden Yellow with Lemon Yellow for yellow shown. Combine Violet with Rose for violet shown. 
Ingredients:
37 ounces Ready-To-Use white fondant icing
Icing Color - Rose, Lemon Yellow, Golden Yellow, Violet,
Leaf Green
Gumtex™ 
cornstarch 
Buttercream icing
White Pearl Dust
Sugar Pearls Sprinkles 
Piping Gel
Makes:
Cake serves 12.