• 7" cake
• orange, pink and green rolled fondant
• pink and green buttercream icing

Cover cake with orange fondant. Roll out green fondant and impress with rose texture sheet. Place clean pan on top of cake and use edge as guide for cutting fondant. Cut center out of disk using 3 1/2" round cutter. Place green fondant piece on top of cake. Hand mold several fabric roses in pink and fabric leaves in green. Create small bouquet in center. Use pink buttercream in a pastry bag fit with #15 tip to pipe reverse shell border along top and bottom edge of cake and inside green circle. Use green buttercream with #3 tip to pipe graduated dot swirls randomly on side of cake.