A dusting of bronze gives a regal appearance to this cake appointed with ribbon roses and graceful drapes. This cake makes an elegant centerpiece with shimmer and shine for any celebration. Watch our online video.
Tint all fondant light ivory. One day in advance, add 1 teaspoon Gum-Tex to 15 oz. fondant. Roll out 1/8 in. thick. Cut strips 1 in. x 6 in. for large roses and 1 in. x 4 in. for small roses. Dust Mini Muffin Pan cavities with cornstarch and position roses inside to dry. Make approximately 36 large and 40 small ribbon roses. Reserve remaining ivory fondant, tightly sealed, until ready to cover the cake.
To make drapes, roll fondant 1/8 in. thick and cut into eight 3 1/2 x 4 in. strips. Form strips into pleats and attach to cake sides with damp brush or Fondant Adhesive. Brush flowers and drapes with Bronze Pearl Dust. Roll remaining fondant into ball and position on center of cake. Using icing and beginning at bottom of ball, attach large roses to ball and in between drapes on cake side. Attach small roses as bottom border with icing.
These quick and easy fondant flowers can be placed on your cake right after you roll them. Roses can be made in a variety of sizes. Position alone on a mini sweet treat, in groupings or as a border, then add fondant or buttercream leaves to create a full
The luxurious folds of a fondant drape add richness as a side garland or as skirt accents. Make a larger, more dramatic drape by cutting a larger rectangle. Be sure not to roll out fondant too thick before gathering?the weight of the drape may tear the ends.
It?s a striking contrast of colors, as white calla lilies ascend to the top
of green fondant tiers. What a great feeling to know that your Gum Paste and
Fondant Course experience makes amazing cakes like this possible!
Speed up the decorating process with a few nifty tools. Use our Decorating Comb to create narrow or wide ridges in iced surfaces and a Decorator Dessert Pro® to apply icing in interesting ways and shapes.