Ingredients Favorite cake recipe or mix Buttercream Frosting Buttercream Frosting 28 1/2 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 28 1/2 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing Royal Blue Icing Color Rose Icing Color Moss Green Icing Color Clear Piping Gel Tools 8 in. Round pan Cake Leveler, Small, 10-Inch Cake Leveler, Small, 10-Inch Decorator Preferred 11 Inch Straight Spatula Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 20-Inch - Fondant Tool 20inch Rolling Pin Guide Rings Fondant Smoother Fondant Trimmer Silicone Nature Designs Fondant and Gum Paste Mold - Cake Decorating Supplies Silicone Nature Designs Fondant and Gum Paste Mold - Cake Decorating Supplies Decorator Brush Set Instructions Click to mark complete - Make cake. Prepare batter following recipe directions. Bake and cool two 8 in. cake layers. Prepare buttercream icing following recipe directions. Level, fill and stack for a 2-layer cake, 4 in. high. - Cover cake with fondant. Use spatula and buttercream icing to lightly ice cakes to be covered with fondant. Tint 24 oz. fondant light blue, 2 oz. green, 1 oz. brown, 1 oz. rose and 1/2 oz. dark blue. Reserve remaining fondant. - Decorate cake. Use nature mold and fondant to make two flying and one seated dark blue birds, seven assorted brown branches, two large rose flowers, 30 small rose flowers, five large green leaves and 72 small green leaves. Use brush and piping gel to attach small leaves for bottom border, overlapping leaves. Attach branches on front side of cake and from side to top. Attach assorted leaves and flowers to branches. Attach birds to top branch.
