Ingredients Meringue Powder Royal Icing Royal Icing Rose Icing Color Lemon Yellow Icing Color favorite firm-textured cake recipe or mix, such as pound cake White Candy Melts® Candy Light Cocoa Candy Melts® Candy Candy Decorating Primary Colors Set, 1 oz. Candy Decorating Primary Colors Set, 1 oz. chocolate cookie crumbs Tools Disposable Decorating Bags Giant Rose Tip 127D Decorating Nail Set 4 Piece Pre-cut Icing Flower Making Squares Pre-cut Icing Flower Making Squares Large Round Tip 2A Flower Pot Mini Cake Pan 10 x 16 Non-Stick Cooling Rack Cookie Sheet Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Instructions Click to mark complete - Make flowers one day in advance. Prepare royal icing following recipe directions. Tint portions rose and small amount yellow. Use tip 127D, large flower nail, pre-cut squares and rose icing to pipe wild rose. Use tip 2A and yellow icing to pipe dot flower centers. Let dry overnight. - Make flower pot cakes. Prepare batter following recipe directions. Bake according to pan package directions. Cool in pan 10 minutes on cooling grid. Invert pan onto cooling grid and allow to cool completely upside down. - Cover mini cakes with melted candy. Melt white and light cocoa Candy Melts candy, separately, according to package directions. Add half of the melted light cocoa candy to the melted white candy; stir. Use orange candy color from set to tint until desired color is reached. Use melted candy in cut disposable decorating bag to pipe candy over inverted mini cakes on cooling grid positioned over parchment paper-covered cookie sheet. Gently tap cooling grid to remove excess candy. Chill until set about 20 minutes. - Assemble flower pots. Place flower pot mini cakes upright. Use spatula to smooth a small amount of melted candy on top of flower pots and spread cookie crumbs over melted candy. Use a dot of melted candy to attach flower to center of flower pot. How To
