Ingredients and Supplies
- 6", 7", 8", 10", 12" and 14"- 3" tall cakes
- 13 lbs purple fondant (approx.)
- royal icing
- clear edible jewels
- piping gel
Cover all tiers with purple fondant. While the fondant is still soft use various flower embossers and cutters to impress flower and leaf designs randomly on sides and top of all cakes. Using your preferred stacking method, stack the 6" on top of the 7", the 8" on the 10" and the 12" on the 14". Place each pair of stacked cakes on a cake plate just smaller than the bottom tier. Thin royal icing with small amount of water. Fill piping bag or pastry cone with small hole and pipe outline around one flower. Use a small brush dipped in water and gently pull royal icing toward the center of each petal. Dip brush in water as needed. Pipe outline of one flower at a time and then brush immediately, repeating over entire cake. Use pre-made edible jewels are create your own using isomalt and jewel molds. Attach edible jewels randomly and in the center of some flowers using a small dot of piping gel on the jewel. The feet of each separator plate should fit just inside the metal ring for each separation. Place tiers on stand and put cake top on top if desired.