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STEP 1: ICE CAKE LAYERS AND COVER IN FONDANT
Ice the 3-8" cake layers and refrigerate. Ice the 6" single layer separately and refrigerate. Knead some of the deep pink paste into the white fondant until the correct color is achieved. Roll both layers in pink fondant and lay the 6" layer on top of the 8" layer, adhering with some buttercream. (For icing and fondant rolling help, see ICING BASICS and FONDANT BASICS on the RECIPES page.)
STEP 2: APPLY FONDANT SILHOUETTE PIECES
On a surface lightly coated with powdered sugar, roll out the white fondant as thinly as possible and cut out shapes using the Bunny Cookie Cutters, the Bird Cutters and the Straight Frill Cutter. Brush a thin coating of water on the back of the fondant shapes and adhere them to the cake. Use the Flower Leaf Modeling Tool to indent eyes, make dots or a criss-cross texture on the shapes. With the remaining rolled out fondant, use a craft knife to cut out your own unique shapes such as grass, tree branches, hearts and butterflies. Alternate the flat fondant shapes on the cake with a few hand molded curlicues and hand molded dots.
STEP 2: FILL CHOCOLATE MOLD BUNNY AND ATTACH
Melt 1/2 lb. of white candy coating in the microwave in 30 second intervals, stirring in between each interval. Remove when 3/4 of the discs are melted and continue to stir until completely melted. Fill the chocolate mold and tap on the counter to remove any air bubbles. Place in the freezer until very firm, 15 minutes or so, flip the pieces out of the mold and let them come to room temperature. Use extra melted coating to attach the two sides together and then place on the top of the cake using a few dabs of additional coating to adhere.