- Leaf Green Icing Color
- Ready-To-Use White Rolled Fondant (48 oz. needed)
- Ready-to-Use Pastel Blue Rolled Fondant (72 oz. needed)
- Ready-To-Use Rolled Fondant Neon Colors Multi Pack
- Gum Paste Mix
- Royal Icing
- 8 12 x 2 in. Round Pan
- Sports Ball Pan Set
- Tip: 1
- Tip: 2
- Confectionery Tool Set
- Round Cut-Outs™
- Rolling Pin
- Roll & Cut Mat
- Cake Dividing Set
- Brush Set
- Easy-Glide Fondant Smoother
- Floral Collection Flower Making Set
- Cake Boards
- 14 in. Round Silver Cake Base
- Wooden Dowel Rods
- Waxed paper
- 5/8 in. wide white satin-edged ribbon (16 in. needed)
- 3/8 in. wide white satin ribbom (51 in. needed)
At least 3 days in advance: Make large umbrella cake top and flowers. For umbrella, prepare 1 recipe of gum paste. Add 2 oz. of neon yellow fondant to 6 oz. of prepared gum paste. Roll out 1/8 in. thick and cut an 8 in. circle; reserve remaining mixture. Generously dust the outside of one ball pan half with cornstarch and position circle on top. Trim to 3/4 in. above bottom of pan. While still on pan, using Cake Dividing Set, divide circle in 12ths. Using large round Cut-Out, cut a scallop between each division, so that edge of Cut-Out just meets division marks, approximately 3/8 in. deep. Let dry on pan for several days.
For handle, cut a dowel rod to 11 in. long. Wrap top 7 in. of rod with reserved gum paste mixture. For curve of handle, roll a log 1/2 in. thick x 3 1/2 in. long, then flatten to 1/4 in. thick x 5/8 in. wide. Shape into a "J" and let dry 48 hours on waxed paper-covered board. Attach curved piece to side of covered dowel rod with royal icing; let dry. Using 16 in. of ribbon, tie a bow on top of handle. To decorate umbrella, cut 1/8 in. wide x 3 in. long strips of gum paste mixture. Attach from top of umbrella to division points with damp brush. Attach drop flowers at top and division points with royal icing.
For flowers, tint 3 oz. portions of white fondant violet, yellow and pink by kneading in 1/2 in. balls of neon fondant. Roll out colors 1/8 in. thick. Using apple blossom cutter from Flower Making Set, cut 45 yellow and 30 each pink and violet flowers; reserve remaining fondant for umbrellas. Move flowers to thin foam and soften edges with medium ball tool from Confectionery Tool Set. Move flowers to thick foam and cup center with ball tool. Let dry on cornstarch-dusted board. Pipe tip 2 dot centers in royal icing.
Prepare 2-layer round cakes for stacked construction. Prepare cakes for rolled fondant. Cover cakes with blue fondant; smooth with Easy-Glide Smoother. Position on cake base.
Make cake side umbrellas. Tint 3 oz. of white fondant green using icing color. Roll out green and reserved fondant 1/8 in. thick; cut 2 circles in each color using large Cut-Out. Cut each circle in half and, using wide end of tip 1, cut 4 scallops at bottom edge. Imprint ribs of umbrella with straight-edge wheel of Cutter/Embosser. Attach on cake sides, approximately 1 1/2 in. apart, with damp brush. For tops, roll a small ball; for handles, cut a 1/8 x 2 in. long strip. Attach with damp brush. For bottom borders, roll balls of white fondant from 1/4 to 1/2 in. diameter. Flatten slightly and attach with damp brush, overlapping to resemble clouds. Attach flowers to border with royal icing.
Tie ribbon bow to umbrella cake top handle. Insert umbrella cake top in cake. Using piping gel, pipe tip 1 bead raindrops. Attach ribbon to cake base edge.
To make umbrella, tint 8 oz. of gum paste light green. Roll out fondant 1/8 in. thick and cut a 6 in. circle with knife, using a cake circle as pattern. Generously dust the outside of one ball pan half with cornstarch and position circle on top. While still on pan, using Cake Dividing Set, divide circle into 10ths. Using large round Cut-Out, cut a scallop between each division, approximately 3/8 in. deep. Let dry on pan for 3 days.
Pipe tip 2 rib lines in royal icing from top center of umbrella down to each scallop point. Roll a small gum paste ball for button and attach with damp brush.
Remove from pan. Attach cookie treat stick or wooden dowel for handle with melted candy; let set. Let dry overnight.