Cake Decorating Set

Begin by placing the first heart cake layer on the cake board. Fill with buttercream icing and repeat with the next layer. Frost the outside of the cake with buttercream icing.

Knead the marshmallow fondant until pliable. Cut of a palm-sized piece and set aside to make the flowers and leaves.

Tint the remaining fondant a pale lavender using the violet food paste. Measure the top of the heart cake at its widest point. Now measure the height of the side of the cake. Double this measurement and add it to the cake top measurement. You will need to roll thefondant out to at least this measurement to cover the entire cake.

Roll the fondant out on a surface dusted with either confectioners sugar or cornstarch using the rolling pin. Fold the entire piece in half horizontally and again vertically. Line up the center of thefondant with the center of the cake. Unfold the fondant and smooth the fondant out with your hands, beginning with the center of the cake and continuing out and down to the bottom of the cake. Gather up the excess fondant and set aside in plastic wrap.