A lovely wedding celebration deserves a stunning cake! Decorated with beautiful roses, this Feast of Roses Wedding Cake is sure to be the crowning touch to your big day. Smooth fondant and simple embellishments make this cake look professional and classy, and with three large tiers, this cake could serve up to 120 wedding guests. Perfect for winter weddings or garden weddings, this Feast of Roses Wedding Cake is sure to be a crowd-pleaser.
1 day in advance: Make flowers. Knead 2 teaspoons Gum-Tex into 24 oz. white fondant; roll out 1/8 in. thick. Make 135 ribbon roses using strips 3/4 in. x 8 in. Let dry 24 hours on cornstarch-dusted boards.
Roll out white fondant 1/8 in. thick. Using punch with insert, cut 13 ovals for 6 in. cake, 21 for 10 in. cake and 30 for 14 in. cake. Attach at bottom borders with damp brush. Use baroque mold to make small white paisley heart accents; attach to ovals with damp brush. Using tip 2, edge ovals with piping gel; attach sugar pearls. Paint edges of ribbon roses with ruby red Pearl Dust/lemon extract mixture; attach around base of each round and on mini ball cake with tip 5 dots of 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