Ingredients Ready-To-Use Gum Paste Orange Icing Color Favorite Cake Mix or Recipe White Candy Melts® Candy Pink Candy Melts Candy Deep Pink Color Dust Brown Color Dust Tools Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Fondant Mini Cut Out Set Flower Leaf Fondant Tool Set, 3-Piece Fondant Tool Set, 3-Piece Fondant Shaping Foam Set Fondant Shaping Foam Set 9 x 13 in. Sheet Pan Plastic ruler Knife 12 in. Disposable Decorating Bags Double Roll Parchment Paper Cookie Pan Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Cake Decorating Tools, 5-Piece Brush Set Cake Decorating Tools, 5-Piece Brush Set 10 x 14 in. Cake Board Instructions Click to mark complete - Make gum paste flowers in advance. Tint gum paste orange. Use 9 in. fondant roller with pink guide rings to roll out gum paste 1/16 in. thick. Use mini flower cut-out to cut three flowers for each petit four. Use small ball tool from set and thick fondant shaping foam to shape flowers. Let dry for 1 to 2 hours on flower forming cups. - Make petit fours. Prepare batter following recipe directions. Bake and cool cake. Use knife to cut into squares, 2 in. x 2 in. - Cover petit fours with melted candy. Melt pink and white Candy Melts candy, separately, according to package instructions. For light pink candy, combine 3 oz. melted white candy with 3 oz. melted pink candy. Place petit fours on cooling grid over parchment paper-covered cooking pan. Use melted candy in cut disposable decorating bags to cover petit fours. Tap grid lightly to smooth and remove excess candy. Chill to set, about 10 to 15 minutes. - Decorate petit fours. Use a brush and Deep Pink Color Dust edible accents to dust flowers. Use a brush and Brown Color Dust edible accents to color flower centers. Use melted candy in cut disposable decorating bag to attach three flowers to each petit four. Chill to set, 3 to 5 minutes.
