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.
Rated 5 out of
Dianne's Cakes from
This is a very lovely cake? I made it for my daughter?s wedding and everyone loved it.
It does require that you start ahead of time to make the flowers as many are needed. But the apple blossoms and pansies are very easy to make and the roses just require a little practice and you can have very lovely real looking roses in no time. I started a month ahead of time to get the flowers done so I was not rushed as the wedding day approached. I bought the ready to use fondant and had no problem with the drapes. I did have some help the day of the wedding placing all of the flowers on the cake as there are so many of them, but it was well worth the time and effort.
Date published: 2010-11-30
Rated 5 out of
I made this for my sister's wedding. It was red velvet and fantastic! The cake would have been a bit easier but for the dog that literally ate half my flowers!!! It still turned out great she loved it! The hardest part was getting the icing around the curves at the bottom. The directions are easy to follow and if you follow them step by step, it turns out great!
Date published: 2010-12-06
Rated 4 out of
Sweets 2 Order from
This cake is a cake that a bride would die for. I have done it for several but the most unsual request was that I do this cake in Black & White because of the black & white theme. I was shocked at how just 2 colors could make this cake change in it's look. If you have to travel be sure and let the cake set because the drape will crack if it's too hot.
Date published: 2011-05-15
Rated 4 out of
The shape of the tiers are what makes this cake a little more difficult. But if you don't overwork your fondant it can be simple. Just remember not to be too rough! I loved highlighting the details of this cake with some white shimmer powder.. gave it such a wonderful, dreamy look