Sheet Cake Instructions
Bake cake according to Deluxe White Cake Mix package directions in 11 x 15 x 2 Inch Rectangle Cake Pan by Fat Daddio's. Allow cake to cool completely. Roll out Pastel Green fondant with the 20 Inch Rolling Pin by Wilton. Cover a 13-3/4 x 18-3/4 x 1/2 Inch White Foil Cake Drum with fondant. Apply a thin coat of Vanilla Buttercream Icing to cake. Roll out additional fondant and cover cake. Place cake on covered cake drum.
Make Mexican Paste according to package instructions. Lightly grease Large Cross and Lace Cutter Set by Patchwork Cutters with vegetable shortening. Roll out Mexican Paste to thickness of cutter. Cut out cross. Emboss sections of cross with corresponding stamps. Dust the cross with Satin White Edible Hybrid Luster Dust.
Cut out four palm leaves and four pieces of column detail with cutters. Mix Old Gold Edible Hybrid Luster Dust with alcohol to make gold paint. Paint leaves, column details and center of cross.
Use a waterbrush to moisten the back of the cross, leaves and column details. Position cross on cake. Embellish with gold accent pieces.
Roll out gumpaste. Cut strips with FMM Sugarcraft Straight Frill Cutter Set 9-12 . Moisten strips with a waterbrush and attach as a border around cake. Cut a piece of column detail for each scallop on border. Paint semicircle with gold paint and dust remainder with Satin White Luster Dust. Moisten each piece with a waterbrush and attach to scalloped border.
Easter Lilies with Leaves
For detailed instructions on how to make the Easter Lilies click on the link here: http://www.globalsugarart.com/video-tutorial.php?id=70
To make the Easter Lilies and Leaves we used the Lily Plunger Cutter Set by Martellato, Lily Flower Formers by Martellato, CelFormers 2 by CelCakes, Long Oval Dull Yellow Tip Stamens, Small Hammerhead Dull Yellow Tip Stamens, Satin Ice Gumpaste, Satin Ice Pastel Green Rolled Fondant, Super Pearl Edible Hybrid Luster Dust, Yellow Rose Petal Dust by GSA, Orchid Crystal Color Dust, Moss Green Petal Dust, Bells of Ireland Petal Dust, Corn Husk Veiner by Sunflower Sugar Art, 26 Gauge White Floral Wire, White Floral Tape, Medium CelPin and a CelPad2 by CelCakes.
Tiered Cake Instructions
Bake cakes to create one 10 x 5 inch round cake and one 6 x 5 inch round cake. Cool completely. Crumb coat both cakes with white buttercream. Cover with white rolled fondant. Stack cakes on a fondant-covered 14 inch cake drum so that top tier is offset.
Create lace border using the Silicone Lace Mat of your choice. We used the Tricot Decor Baroc Silicone Lace Mat by Silikomart. For Sugar Dress Lace Making tips, see video tutorial here: http://www.globalsugarart.com/video-tutorial.php?id=64 Attach lace to edges of top and bottom tiers with Edible Adhesive.