Cake serves 12.
At least 2 days before decorating cake, make royal icing drop flowers using tip 225 in rose and violet (approximately 70 flowers are used in this project — make additional in case of breakage); add tip 2 white dot flower centers. Allow to dry completely.
Bake your favorite 2-layer cake recipe or mix in Baby Buggy pan. Cool cake in pan on wire rack for 10 minutes. Remove from pan and cool completely. Cut cake board to fit cake; wrap with fanci-foil. Arrange cake on prepared cake board.
Tint 3/4 of rolled fondant (18 oz.) light Kelly Green; reserve the remaining 1/4 white. Spatula ice cake top and sides smooth with thin layer of buttercream. Roll out white fondant 1/8 in. thick and cover handle and background areas of buggy; smooth with palm of hand. Reserve remaining white. Roll out green fondant 1/8 in. thick and cover buggy; smooth.
Roll out remaining white fondant 1/8 in. thick. Cut thin (1/8 in. wide) strips for wheel spokes. Using a damp brush, attach strips to wheels; trim off excess. Cut a 1 x 15 in. strip for rim of buggy; attach with damp brush. Using dots of buttercream, attach drop flowers to wheels, handle area and rim area. Make a satin ribbon bow; attach with buttercream.