Ingredients 48 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 48 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing Gum-Tex White Pearl Dust™ Buttercream Frosting Buttercream Frosting Thinned Fondant Adhesive White Sugar Pearls cornstarch Tools Performance Pans Pillow Cake Pan Set, 4-Piece Performance Pans Pillow Cake Pan Set, 4-Piece Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Fondant Roller, 20-Inch - Fondant Tool Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Smoother Fondant Smoother Decorator Brush Set Floral Collection Flower Making Set Cake Boards Fanci-Foil Wrap Knife Ruler Waxed paper Tape Toothpicks Instructions Click to mark complete - In advance: Make fondant flowers. - Bake and cool 2-layer cake using firm-textured batter such as pound cake. - Assemble cake layers on cut-to-fit cake boards. Ice cakes smooth. Cover top layer with white fondant; smooth with Fondant Smoother and trim at seam. Place cake board on top of cake and carefully flip to position covered layer at bottom. Cover top layer with white fondant; smooth with Fondant Smoother. - Brush Pearl Dust over top half. Lightly mark where ornament will sit. - Roll 2 logs, 1/4 x 11 in., for each side. Twist together to form rope. Use thinned fondant adhesive to attach rope over center seam. Roll out fondant 1/8 in. thick. Cut 2 strips, 1/4 x 2 in., for each corner. Attach at an angle for corner ribbons. Use icing to attach flowers to pillow top, leaving center open for ornament; attach 3 flowers at each corner. - Attach Sugar Pearls to flower centers and randomly over background. At reception: Position ornament. How To
