Use gum paste (add a few drops of White-White Icing Color) and Gum Paste Flower Making Set to make the following: 8 small roses (five-petal) on toothpicks; 8 medium roses (2 rows of 5 petals each); 8 medium full-bloom roses (3 rows of 7 petals each).
Use rolled fondant and apple blossom cutter from Flower Making Set to make 280 apple blossoms; cup flowers on thick foam, using rounded end of modeling stick.
Make 350 pansies using pansy cutter from Flower Making Set. Use royal icing to pipe tip 2 dot centers in apple blossoms and tip 3 dot centers in pansies. Let dry on flower formers dusted with cornstarch.
Bake and cool 4 Mini Wonder Mold cakes; cut lengthwise in half. Set aside.
Bake and cool four 18 in. Half Rounds (2 in. high) to create a 4 in. high cake; bake and cool 2-layer 9, 12 and 15 in. cakes. Prepare cakes for fondant and stacked and pillar construction.
Use Cake Dividing Set to divide 18 in. Round Cake into 8ths; attach Mini Wonder Mold halves to each division point with buttercream icing. Ice mini halves; pipe tip 1A large upright shells to create a skirting dimension on cakes.
Cover cakes with the following amounts of rolled fondant: 18 in. Round with mini halves (5 pks.); 15 in. (3 pks.); 12 in. (2 pks), 9 in. (1 1/2 pks.). Smooth all with Easy-Glide Smoothers.
Support 18 in. and 15 in. cakes with dowel rods. On 15 and 18 in. cakes, use garland marker to mark 2 in. deep garlands; on 12 in. cake, mark garlands 1 1/2 in. deep; on 9 in. cake, 1 in. deep.
Using buttercream icing, pipe tip 2 cornelli lace on sides of 12 in. petal and sides of 18 in. round with mini cakes. On 18 in. cake, pipe tip 5 bead bottom border.
Cut and shape the following pieces from 2 pks. of rolled fondant to form swags (8 for each cake):
For 18 in. cake, 8 x 4 in. pieces; for 15 in. cake, 7 x 4 in. pieces; for 12 in. cake, 6 x 4 in. pieces; for 9 in. cake, 4 1/2 x 4 in. pieces. Gather pieces together to drape and attach to cakes with brush dipped in water.
Position gum paste roses at swag points; small on 9 in. cake; medium on 12 in.; medium full-bloom on 15 in.
Attach remaining flowers to cake with tip 3 dots of buttercream icing.
Add tip 2 dots to accent flowers on all tiers. Position ornament.
No wedding is complete without A Toast to the Bride and Groom. This cake is topped with two toasting glasses surrounded by a fondant orchid bouquet. Personalize the cake with the names of the bride and groom.
A vision in white, this cake is sure to take center stage at the wedding reception. Scrollwork is added using the Decorator Favorites Pattern Press Set. Fondant and royal icing add the perfect finishing touches.
PLEASE NOTE: If you had an account on the previous version of Wilton.com you will need to reset your password. We apologize for the inconvenience but it necessary to maintain security of the information you have entrusted us with. Our goal is make it easy so you can make it amazing!
Get inspiration and great deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time.