Ingredients 72 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 72 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing Buttercream Frosting Buttercream Frosting Royal Icing Royal Icing Meringue Powder Tools 8 x 2 in. Round Pan 12 x 2 in. Round Pan Round Cake Decorating Tip 5 Round Cake Decorating Tip 5 Fluted Bowl Separator Set Flower Display Cups Round Silver Cake Bases, 16 Inch Round Silver Cake Bases, 16 Inch Wooden Dowel Rods Fondant Roller, 20-Inch - Fondant Tool Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Smoother Fondant Smoother 15inch Parchment Triangles 15inch Parchment Triangles Cake Board Fresh and Silk flowers Waxed paper Instructions Click to mark complete - Several days in advance, make royal icing dots in a variety of sizes on a cake board covered with waxed paper. Thin royal icing and place in parchment bag; cut a small opening in parchment bag. Pipe 1/8 in., 1/4 in., 3/8 in. and 1/2 in. circles on waxed paper covered board; let dry. - Bake and prepare 8 and 12 x 2 in. cakes to be covered with fondant and for Alternate 2-Plate Set-Up Construction. Cover cakes with fondant and smooth with Easy-Glide Fondant Smoother. - Position 8 in. cake on 10 in. plate and 12 in. cake on silver base. Pipe tip 5 bead bottom borders on both tiers with buttercream icing. Randomly attach royal icing dots on cakes with royal icing. - At reception: Place 6 in. plate on 12 in. cake then add bowl and 10 in. plate with cake. Use display cups to arrange flowers for top of 8 in. cake. How To
