Ingredients 180 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 180 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing Meringue Powder Buttercream Frosting Buttercream Frosting Royal Icing Royal Icing cornstarch Tools 8 x 2 in. Round Pan 12 x 2 in. Round Pan 16 x 2 in. Round Pan Round Cake Decorating Tip 1 Round Cake Decorating Tip 1 Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Open Star Cake Decorating Tip 21 Open Star Cake Decorating Tip 21 #102 Petal Piping Tip #102 Petal Piping Tip Rolling Pin Roll and Cut Fondant Mat Roll and Cut Fondant Mat Cake Dividing Set Flower Nail Flower Former Set 10 in. Spiral Separator Set Wooden Dowel Rods Cake Circles Fanci-Foil Wrap Pre-cut Icing Flower Making Squares Pre-cut Icing Flower Making Squares Fondant Smoother Fondant Smoother Floral Cake Spike Set, 6-Count 18 in. foamcore or plywood circle, 1/2 in. thick Fresh Flowers Instructions Click to mark complete - In advance: In royal icing, make 108 tip 102 apple blossoms with tip 1 dot centers. Make extras to allow for breakage and let dry on small flower formers. - Prepare 2-layer cakes for rolled fondant. Prepare 12 and 16 in. cakes for Stacked Construction. Cover cakes with fondant; smooth with Fondant Smoother. Divide 6 in. cake in 8ths, 12 in. cake in 12ths and 16 in. cake in 16ths. Stack bottom tiers on foil-wrapped cake base. In buttercream, pipe tip 3 triple drop strings at division marks, 1, 1 1/2 and 2 in. deep. Attach 3 flowers at string points with dots of icing. Pipe tip 21 shell bottom borders. - At reception: Position top tier on Spiral Separator Set. Arrange flowers in flower spikes and insert in cake top. *The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier. How To
