Ingredients 6 cups of your Favorite Cake Mix or Recipe Buttercream Frosting Buttercream Frosting 48 oz. Decorator Preferred White Fondant, 24 oz. Fondant Icing 48 oz. Decorator Preferred White Fondant, 24 oz. Fondant Icing Moss Green Icing Color Lemon Yellow Icing Color Tools 6 x 3 in. Round Pan Cake Leveler, Small, 10-Inch Cake Leveler, Small, 10-Inch Fanci-Foil Wrap 8 in. Cake Circles Decorator Preferred 9 inch Tapered Spatula Decorator Preferred 13 inch Angled Spatula Decorator Preferred 13 inch Angled Spatula Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 20-Inch - Fondant Tool 20inch Rolling Pin Guide Rings Fondant Smoother Fondant Trimmer Silicone Nature Designs Fondant and Gum Paste Mold - Cake Decorating Supplies Silicone Nature Designs Fondant and Gum Paste Mold - Cake Decorating Supplies Water Brush Instructions Click to mark complete - Make layered cake. Prepare batter following recipe directions. Bake and cool two 6 in. layers, each 3 in. high. Prepare buttercream icing following recipe directions. Level, fill and stack cakes on foil-wrapped cake circle for a 2-layer cake, 6 in. high. Use spatula to lightly ice cake smooth. - Cover cake with fondant. Tint 36 oz. fondant pale green. Use 20 in. fondant roller with orange guide rings to roll out pale green fondant 1/8 in. thick. Cover cake with pale green fondant. Reserve remaining pale green fondant. - Make fondant flowers. Tint 7 oz. fondant dark green. For medium green, knead 2 oz. dark green into 2 oz. white. For light green, knead 1 oz. dark green into 3 oz. white fondant. You will use reserved pale green fondant for top two rows of flowers. Use medium flower cavity of fondant mold to make 50 flowers each in dark green, medium green, light green and pale green. Use brush to attach two bottom rows of dark green flowers, 25 flowers in each row. Repeat to attach two rows in each shade, ending with pale green.
