Source(google.com.pk)
Ingredients
Lemon Yellow Icing Color Easy-Add Lemon Yellow Icing Color Add to shopping list Lemon Yellow Icing Color
Rose Icing Color Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
Violet Icing Color Easy-Add Violet Icing Color Add to shopping list Violet Icing Color
Royal Blue Icing Color Easy-Add Royal Blue Icing Color Add to shopping list Royal Blue Icing Color
Orange Icing Color Easy-Add Orange Icing Color Add to shopping list Orange Icing Color
Leaf Green Icing Color Easy-Add Leaf Green Icing Color Add to shopping list Leaf Green Icing Color
72 oz. Ready-To-Use White Rolled Fondant Easy-Add Ready-To-Use White Rolled Fondant Add to shopping list Ready-To-Use White Rolled Fondant
White Candy Melts® Candy Easy-Add White Candy Melts® Candy Add to shopping list White Candy Melts® Candy
Gum-Tex™ Easy-Add Gum-Tex™ Add to shopping list Gum-Tex™
Buttercream icing
cornstarch
Makes
Cake serves 30.
Pattern
Brilliant Basket Handle
Techniques Used
Bead
Fondant Cut-Outs™
Applying Fondant to Fondant
Tools
6 x 3 in. Round Pan Easy-Add 6 x 3 in. Round Pan Add to shopping list 6 x 3 in. Round Pan
9 x 2 in. Round Pan Easy-Add 9 x 2 in. Round Pan Add to shopping list 9 x 2 in. Round Pan
Round Cut-Outs Fondant Cutter Easy-Add Round Cut-Outs Fondant Cutter Add to shopping list Round Cut-Outs Fondant Cutter
Leaf Cut-Outs™ Easy-Add Leaf Cut-Outs™ Add to shopping list Leaf Cut-Outs™
Oval Cut-Outs™ Easy-Add Oval Cut-Outs™ Add to shopping list Oval Cut-Outs™
Tip: 5 Easy-Add Tip: 5 Add to shopping list Tip: 5
Rolling Pin Easy-Add Rolling Pin Add to shopping list Rolling Pin
Roll-N-Cut Mat Easy-Add Roll-N-Cut Mat Add to shopping list Roll-N-Cut Mat
Brush Set Easy-Add Brush Set Add to shopping list Brush Set
Easy-Glide Fondant Smoother Easy-Add Easy-Glide Fondant Smoother Add to shopping list Easy-Glide Fondant Smoother
Plastic Dowel Rods Easy-Add Plastic Dowel Rods Add to shopping list Plastic Dowel Rods
Cake Circles Easy-Add Cake Circles Add to shopping list Cake Circles
Flower Former Set Easy-Add Flower Former Set Add to shopping list Flower Former Set
6 in. Lollipop Sticks Easy-Add 6 in. Lollipop Sticks Add to shopping list 6 in. Lollipop Sticks
Waxed paper
Knife
Ruler
Instructions
Reviews (6)
Questions (0)
Instructions:
step 1
In advance: Make fondant pieces. Combine Violet with Rose for violet shown. Tint fondant as follows: 6 oz. yellow, 4 oz. green, 2 oz. light blue, 2 oz. violet, 2 oz. rose, 2 oz. orange. Add 3/4 teaspoon Gum-Tex to yellow, 1/2 teaspoon to green and 1/4 teaspoon to all other colors. Shape 4 oz. yellow into 3 logs 3/8 x 18 in.; braid together. Cover handle pattern with waxed paper; dust with cornstarch. Curve braid over pattern; let dry.
step 2
Make leaves. Roll out green fondant 1/16 in. thick. Cut leaves using medium Cut-Out; move cutter down 1/8 in. and cut again to make leaf slightly smaller. Cut 1/8 in. off bottom to make a straight edge. Make 45-50 leaves; let dry on cornstarch-dusted medium flower formers.
step 3
Make eggs. Roll out 5 fondant colors 1/8 in. thick. Use largest oval Cut-Out to cut 2-3 eggs in each color. Let dry on cornstarch-dusted surface 24 to 48 hours.Use melted candy to attach lollipop sticks to back of eggs and to each end of handle. Leave ends exposed to insert into cake.
step 4
Bake and cool 1-layer 6 in. cake (3 in. high) and 2-layer 9 in. cake (bake 2 layers 1 1/2 in. high for a 3 in. high cake). Prepare for rolled fondant and stacked construction. Tint 18 oz. fondant yellow, 30 oz. rose (reserve 3 oz. white). Cover cakes; smooth with Fondant Smoother. Stack cakes.
step 5
Pipe tip 5 bead bottom borders. Roll out white fondant 1/16 in. thick. Use smallest round Cut-Out to cut approximately 70 dots; attach to cakes using damp brush. Insert handle into cake top; insert eggs. Use melted candy to attach 2 rows of leaves around edge of top cake.
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