Sprinkle Cake with Flowers

1. For fondant flowers, roll fondant according to package directions until 1/2 to 3/4 inch thick. Using small cookie cutters, cut out desired flower shapes.** (For a child's birthday cake, you can use number cutters to cut out the birthday child's age) For the flower stems, cut florists wire to desired lengths, cutting a piece for each flower shape. Place a length of the wire into the center of each flower shape; gently push wire into fondant to secure, being careful not to push all the way through the shape. Carefully place flowers on parchment paper; let stand for several hours to dry.

2. Fill and frost cake layers with Creamy White Frosting; place cake on a cake stand. (Because most of the cake will be covered with sprinkles, the frosting doesn't have to be perfectly smooth. Frost the cake just before assembling so the sprinkles will stick to the frosting. If the frosting dries out and forms a crust, spritz it lightly with water.)

3. Add sprinkles to cake top and sides as desired. (To get good coverage, pour a pile of sprinkles onto the top and use your hands to carefully spread the sprinkles out to the edge. To add sprinkles to the cake sides, put a handful of sprinkles in one hand; with your other hand, tip the cake stand slightly [be sure to support the cake so it does not slide on the cake stand]. Starting at the top of the cake, release the sprinkles onto the cake sides while moving your hand down the side of the cake. Continue until the cake sides are covered as much as you want, slowly turning the cake stand to cover all sides and picking up more sprinkles as needed. Fill in the edges and any blank areas on top, spreading and pressing across the top to get full coverage.)

4. Arrange fondant flowers as desired, cutting wires to the heights you want and carefully pressing each wire stem into cake to secure. There is no right or wrong way to place the flowers -- just have fun!

Creamy White Frosting

1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.

Small flower-shape cookie cutters Fabric-covered floral wire (18 gauge) Wire cutters Cake stand

*Tip:

Or use gel food coloring to tint purchased white fondant to desired colors.

**Tip:

This step can be done a few hours to a few days before you assemble the cake.