Ingredients 4 1/2 cups of your Favorite Cake Mix or Recipe Buttercream Frosting Buttercream Frosting Black Icing Color 5 oz Decorator Preferred White Fondant, 24 oz. Fondant Icing 5 oz Decorator Preferred White Fondant, 24 oz. Fondant Icing Rose Icing Color Tools 6 x 2 in. Round Pan Cake Circle Decorator Preferred 13 inch Angled Spatula Decorator Preferred 13 inch Angled Spatula Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Blossom Fondant Double Cut-Outs Set Leaf Fondant Cut-Outs Set food-safe scissors 12 in. Disposable Decorating Bags Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Instructions Click to mark complete - Make layered cake. Prepare batter following recipe directions. Bake and cool two 6 in. cake layers. Prepare buttercream icing following recipe directions. Tint small portion light rose and majority light gray. Prepare, fill and stack cakes on cake circle for 2-layer cake, 4 in. high. Use spatula and gray icing to ice cake smooth. - Decorate cake. Tint fondant light rose. Use 9 in. fondant roller with pink guide rings to roll out fondant 1/16 in. thick. Use straight side of three smallest blossom cut-outs from set to cut flowers from light rose fondant. Use straight side of three smallest leaf cut-outs from set to cut leaves from light rose fondant. Use light pink icing in cut disposable decorating bag to attach flowers and leaves randomly on cake sides and top. Use tip 2, a cut disposable decorating bag and the light rose icing to pipe lines between flowers and leaves, and to pipe dots for flower centers. How To
