Ingredients 48 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 48 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing Rolled Fondant Primary Colors Multi-Pack Red Brush-On Color Yellow Brush-On Color Blue Brush-On Color Green Brush-On Color Buttercream Frosting Buttercream Frosting Tools 12 x 18 x 2 in. Sheet Pan Round Cut-Outs Square Cut-Outs 37 Piece Alphabet & Number Cut-Outs Decorator Brush Set Color Tray Cake Board Fanci-Foil Wrap Fondant Smoother Fondant Smoother Ruler Toothpicks Instructions Click to mark complete - Cover 1-layer cake with fondant. - Roll fondant into a 3/8 in. diameter rope; attach to bottom border with damp brush. - Using large and medium Cut-Outs, cut balloons and packages. Using alphabet Cut-Outs, cut message. - Attach pieces with damp brush, layering and overlapping some of the shapes to add dimension. - Use the Cutter/Embosser to cut strips for the ribbons, cake, candle, icing and cake stand. - Cut flame by overlapping two medium circle Cut-Outs and removing the overlap. - Mark sides in 3 in. divisions. Wrap 6 x ¼ in. strips around a brush handle to curl; attach strips and ½ in. fondant balls at division points with damp brush. - Paint package designs, balloon strings, streamers and confetti with round brush and Brush-On Color. How To
