Each Year A Treasure
- Embossed Heart Pan
- 6 in. Heart pan
- Tips: 1, 1s, 2
- Tips: 16, 21
- Tip: 349
- 4 mm White Pearl Beading* (1 pkg. needed)
- Cake Board
- Floral Collection Flower Making Kit
- Flower Former Set
- Petite Anniversary Years Topper
- Lemon Yellow, Juniper Green Icing Colors
- Ready-To-Use Rolled Fondant (2 pkgs. needed)
- Buttercream Icing
Bake and cool cakes. Trim off raised center heart from embossed heart cake. Tint 1 1/2 packages of fondant and prepare cake for rolled fondant.
Roll out remaining fondant and use gum paste cutters to make: 60 baby’s breath, 50 apple blossoms, 45 forget-me-nots and 30 pansies (make extra to allow for breakage). Let dry on flower formers. When dry, use buttercream icing to pipe center dots: tip 1s on baby’s breath, tip 2 on apple blossoms and pansies, tip 1 on forget-me-nots.
Position 6 in. heart on embossed heart cake. Pipe tip 21 shell border on 6 in. heart. Pipe tip 16 zigzag puff bottom border on embossed heart. Add pearl beading.
Position flowers, trim with tip 349 leaves, tip 1 dots and tip 1 string tendrils. Add topper and remaining flowers.
*Remove pearls before cutting and serving.