Daisies for Mom

Instructions An hour or more ahead, make daisies with rolled fondant and daisy cutters. Set dasies on mounds of powdered sugar to get interesting forms as they dry. For each daisy center, color fondant yellow and roll a ball. Push into mesh part of shaker to get design on top of yellow center. Attach to daisy with a bit of water. When daisies have hardened, brush super pearl luster dust over daisy. Cut a rectangle board 9"x15" from a 14"x19" cake pad. Cover with Foil. Bake "mom" cake in Pantastic pan and place on cookie sheet. Lightly ice cake with buttercream icing. Set cake aside. Add a touch of pink food coloring to the fondant and knead to completely blend. Roll 1 1/2 pounds of rolled fondant into a 12"x18" rectangle. Gently lift the fondant into the same Pantastic pan which is clean and dry, placing the top side of the rolled out fondant into the inside of the pan. Gently rub the fondant to get good deep impressions from the pan. Brush piping gel onto the fondant which is lining the pan. Place the cake, top side down onto a sideless cookie sheet. Slide the cake from the cookie sheet into the fondant-lined Pantastic pan. Place the foil-covered cardboard on the bottom of the cake and turn the cake over onto the cardboard. Gently lift the Pantastic pan off the fondant-covered cake. Trim the excess fondant from around the base. Brush orchid pink luster dust over the cake. Make pearls with orchid pink luster dust and the bead maker and attach to the cake with piping gel, piped from a disposable bag, on the base of the cake. Attach premade dasies to the cake with piping gel.