A Pedestal of Petals Cake
Made with the Dimensions® Giant Cupcake Pan, this cake is beautifully detailed with fondant flowers and violet buttercream hearts.
Makes: 24 Servings
A Pedestal of Petals Cake is rated out of 5 by 3.
Rated 5 out of 5 by deewatterson from I made this cake for a wedding last week, if you are looking for something that will make them go "oooooo" and "aaaahhhhhh" this is the cake. I used my pasta press to roll out the fondant for the flowers about a week in advance (300+) flowers! Make sure when you make the buttercream icing you thin it enough to get a smooth finish to the bottom part of the cupcake. I used light corn syrup to thin mine and it worked when enough added. The instructions call for icing the top of the cupcake smooth and I opted for a large star tip that when twrilled looks like petals. Where the fondant flowers meet and the small bit of the top of the cake peeks through, it appears to be a floral bouquet underneath to add a layer of dimension. I also purchased the Wilton cake pan with the four smaller cupcakes and decorated an assortment of them to provide more servings of cake. So enjoyed making these cakes. Thanks again Wilton :)
Date published: 2013-03-17
Rated 5 out of 5 by GrandmaBecky from With the right tools this cake is a breeze. I like the idea of having separate cakes at each table, but I will also have a cupcake table available for taking home.
Date published: 2013-03-08
Rated 5 out of 5 by zebrapink from I made six of these cakes for my daughters wedding. She wanted a cake for each table and different flavors. Everyone loved it, if they didn't want the flavor on their table they went around and found one. My son-in-law wanted carrot cake, so that was at their table and my daughters chocolate and vanilla at my table. Her in-laws wanted lemon and my mother wanted white with fresh strawberries. It was so much fun, and I place them on crystal pedestals decorated with ribbon and I put a light in the bottom. They were beautiful on the tables that night.
Date published: 2013-03-06