• 3" mini cakes
• 4" cake boards
• light pink rolled fondant
• dark pink rolled fondant
• paisley texture mat
• 3" round cutter
• pastry wheel
• piping gel
• light pink buttercream icing
• small star decorating tip
• tiny pink flowers

Lightly ice cakes. Roll light pink fondant thin; place texture mat (raised side up) on top of fondant and with pressure, evenly roll pin over mat. Cut 4" circles and attach to cake boards using piping gel. Roll light pink fondant; place texture mat (raised side up) on top of fondant and pressure, evenly roll pin over mat. Using pastry wheel, cut a 2" wide strip long enough to go around the outside of the cake. Brush cake with piping gel and apply strip. Cut a 3" circle and attach to top of cake with piping gel. Repeat until all cake are covered. Fill pastry bag fitted with star tip with buttercream icing and pipe a border along the top and bottom edge of cakes. Roll dark pink fondant thin and cut an 1/2" thick ribbon to go around the cake; attach with piping gel. Mold a bow and attach to ribbon. Attach tiny flower to neck of horse. Secure horse on top of cake with piping gel.