Ingredients Moss Green Icing Color Meringue Powder Buttercream Frosting Buttercream Frosting Royal Icing Royal Icing 72 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 72 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing Tools 8 x 2 in. Round Pan 12 x 2 in. Round Pan Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Open Star Cake Decorating Tip 16 Open Star Cake Decorating Tip 16 Open Star Cake Decorating Tip 18 Open Star Cake Decorating Tip 18 Drop Flower Tip 131 Drop Flower Cake Decorating Tip 224 Drop Flower Cake Decorating Tip 224 Leaf Cake Decorating Tip 352 Leaf Cake Decorating Tip 352 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 Cake Dividing Chart Fresh or silk flowers Waxed paper Instructions Click to mark complete - Several days in advance, make royal icing drop flowers. Make 300 tip 131 flowers and 250 tip 224 flowers, both with tip 2 dot centers. 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. Divide 8 in. cake into 8ths and 12 in. cake into 12ths. Measure 1 1/2 in. down at center of each garland. Pipe tip 16 zigzag garland and attach flowers and pipe tip 352 green leaves. Pipe tip 18 shell bottom borders and attach flowers and pipe tip 352 green leaves. - At reception: Place 6 in. plate on 12 in. cake, add bowl and 10 in. plate, then cake. Position flowers around bowl. Use display cups to arrange flowers for top of 8 in. cake. How To
