Ingredients and Supplies
- 6", 9" and 12" Iced Cake
- 14" Board
- Cake supports
- 7 pounds White Fondant (approx.)
- Pink Food Coloring
- Royal Icing
Color 1 pound of fondant light pink, 3 1/2 pound medium pink and 1/4" dark pink. Cover 6" tier with light pink fondant, 9" tier with white fondant and 12" tier with medium pink fondant. Stack cake using your preferred cake supports. Roll out 2 3" strip of white fondant one 19" long and the other 38" long. Roll to 1/4" thickness and then place Flower Fun impression mat and firmly roll over once with rolling pin. Pick up impression mat and move and repeat until both strips are entirely covered. Use a pastry wheel to cut a wavy edge on both sides of each strip. Brush a small amount of water on middle of top and bottom tier and gently press short fondant strip on top tier and the larger strip on the bottom tier. Mix royal icing and add extra water to thin slightly. Color small amount of royal icing light pink, medium pink and dark pink. Carefully pipe over details of impression mat on both white strips. Use a variety of all three colors. Pipe a small ball trim along top and bottom edge of strip with dark pink. Use unthined white royal icing to pipe small border at the base of each tier.
Form a couple dozen flowers using flower mold. Spray flower fun flower mold lightly with cooking spray. Use a paper towel to wipe off any excess. Push small amount of colored fondant into mold and scrape off any excess. Remove piece from mold by gently prying up edge with straight pin. Place each flower in flower former to create 3-D flower. Allow to harden (will take several hours or overnight). Once hardened pipe fine details with thinned white royal icing. Attach to white middle tier with royal icing.
Build platform on top of cake by stacking several different size circles of fondant and decorating with more flowers. Place cake on board covered with white fondant impressed with flower fun impression mat design.