A bridal party?s togs couldn?t be presented in a more lovely way. Transform Classic Wonder Mold Pan and Mini Wonder Mold Pan cakes into a wedding-worthy wardrobe with royal icing hangers and fondant-and-icing gowns.
Makes:Bride cake serves 12; each bridesmaid cake serves 1.
At least 2 days in advance: Make 1 bride and 6 bridesmaid hangers. Tape waxed paper over patterns. Using royal icing, pipe tip 4 bridesmaid and tip 5 bride hangers; make extras to allow for breakage and let dry.
Also: Use patterns to make bride and bridesmaid bodices, streamers and bows.
For bridesmaids, tint 7 oz. fondant each rose, violet, green, yellow, blue and peach. Add 1/4 teaspoon Gum-Tex to 3 oz. of each color; reserve remaining 4 oz. for skirts. For bride, add 1/4 teaspoon Gum-Tex to 3 oz. white fondant. Roll out all fondant 1/8 in. thick. Cut bodices, streamers and bows. Let dry on board dusted with cornstarch. Attach lollipop sticks to bodice backs with royal icing; let set.
Decorate bridal gown. With buttercream, pipe tip 2 bead flowers with dot center on skirt; cover bodice with tip 1 cornelli lace. Insert bodice in skirt. Cut a 3 x 1/4 in. wide fondant sash; attach to waist with damp brush, wrapping around in back. Write name on streamer with FoodWriter. Attach bow, streamer and hanger to cake with royal icing.
Decorate bridesmaid dresses in buttercream. Pipe tip 3 lines, tip 2 dots and tip 1 swirls on skirts. In matching color fondant, cut 1 1/2 x 1/8 in. wide sashes; attach to waist with damp brush. Write names on streamers with FoodWriter. Attach bows, streamers and hangers with royal icing.
*Combine Lemon Yellow with Golden Yellow for yellow shown. Combine Violet with Rose for violet shown.
The random lacy design of this free-form technique depends on the continuous curving lines that do not overlap or touch. Can be used in a small design area or on an entire cake surface. Good for wedding, anniversary and other formal event cakes, but lends itself to more casual themes, as well.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.