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Make fondant circles. Tint 2 oz. fondant each three shades of peach between dark and light shades used on cakes and base board. Use 20 in. fondant roller with blue guide rings to roll out all five shades of peach fondant 1/16 in. thick.
For stacks of five circles, use the five smallest (7/8 in., 1 1/4 in., 1 7/16 in., 2 in. and 2 3/8 in.) cut-outs from set to cut circles going from dark peach for largest to light peach for smallest. Alternate smooth and crinkled sides, starting with smooth for largest circle. Use damp brush to attach circles. Make four stacks. Place under storage board flap.
For stacks of four circles, use the four smallest (7/8 in., 1 1/4 in., 1 7/16 in. and 2 in.) cut-outs from set. Start with the second darkest peach shade cut with the smooth side of the 1 7/8 in. cut-out. Continue using crinkled side of three smallest cut-outs to cut the three lightest peach shades. Use damp brush to attach circles. Make four stacks. Place under storage board flap.
For stacks of three circles, use the three smallest (7/8 in. 1 1/4 in. and 1 7/16 in.) cut- outs from set. Start with the third darkest peach shade cut with the smooth side of the 1 7/16 in. cut-out. Continue using crinkled side of the two smallest cut-outs to cut the two lightest peach shades. Use damp brush to attach circles. Make three stacks. Place under storage board flap.
