Ingredients 8 oz Ready-To-Use Gum Paste Pink Icing Color Lemon Yellow Icing Color Gum Glue Adhesive White Sugar Pearls Orchid Pink Pearl Dust Yellow Pearl Dust White Pearl Dust™ 6 3/4 cups of your Favorite Cake Mix or Recipe Buttercream Frosting Buttercream Frosting Kelly Green Icing Color Tools Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Fondant and Gum Paste Tools Set, 10-Piece Fondant and Gum Paste Tools Set, 10-Piece food-safe scissors Gum Paste Storage Board Gum Paste Storage Board Fondant Shaping Foam Set Fondant Shaping Foam Set Artificial Colored Stamen for Cake Decorating Flowers, 180-Count Decorator Brush Set Flower Forming Cups 6 x 3 in. Round Pan Cake Leveler, Small, 10-Inch Cake Leveler, Small, 10-Inch Cake Circle Decorator Preferred 11 Inch Straight Spatula Straight Stainless Steel Spatula, 9-Inch Straight Stainless Steel Spatula, 9-Inch Gum Paste Wire & Tape Plastic ruler 12 in. Disposable Decorating Bags Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Gum Paste Flower Cutter Set, 28-Piece Gum Paste Flower Cutter Set, 28-Piece Instructions Click to mark complete - Make gum paste flowers 1 day in advance. Tint 6 oz. gum paste medium pink and 2 oz. light pink. Use fondant roller with pink guide rings to roll out medium and light pink gum paste, separately, 1/16 in. thick. Use tools and instructions from Gum Paste Flower Cutter Set, and medium pink gum paste to make three briar roses without yellow thread stamens, seven large blossoms and five small blossoms. Use tools and instructions from flower cutter set, and light pink gum paste to make five stephanotis. Prepare gum glue adhesive following recipe directions. Use brush and gum glue adhesive to attach pearl flower stamens to briar roses. Use brush and gum glue adhesive to attach Sugar Pearls to stephanotis and large and small blossoms. Let all flowers dry overnight in flower forming cups. Combine orchid pink, yellow and white Pearl Dust edible accents. Use brush and Pearl Dust mixture to dust flowers. - Make layered cake. Prepare batter following recipe directions. Bake and cool two 6 in. cakes. Prepare buttercream icing following recipe directions. Tint buttercream icing light green. Prepare, fill and stack 6 in. cakes for 2-layer cake, 5 in. high. Place cake on cake circle. Use spatula and icing to ice cake, running edge of spatula against icing to create texture on cake top and sides. - Decorate cake. Use gum glue adhesive to attach 1/8 in. gum paste balls to backs of two large blossoms. Insert 22-gauge wire in base. Use tape from set to tape together two large blossoms and two stephanotis. Use gum paste to make three balls for briar rose bases, 1 in. high, 3/4 in. high and 1/3 in. high and 1/2 in. wide at bottom. Use brush and gum glue adhesive to attach briar roses to bases. Position on cake top. Use gum paste to make a 1 in. ball. Place gum paste ball behind briar roses. Insert blossom and stephanotis stems into ball. Use tip 3, cut disposable decorating bag and green icing to attach remaining blossoms to cake.
