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Across the Threshold Cake Zoom

Across the Threshold Cake


Texture is all-important on a pure white wedding cake. Here, the delicate furls of handmade roses and tine raised dots against smooth white fondant are so tempting your guests may want to reach out and touch them.
Makes: Cake serves 116.
Skill Level: Somewhat Easy

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Step 1

In advance, using royal icing thinned with water, pipe 360 tip 2 dots ranging from 1/4 in. diameter to 3/8 in. diameter. Let dry.

Step 2

In advance, make 70 gum paste roses, 17 small, 23 medium and 30 large. To make roses, follow directions from Floral Collection Flower Making Set, making bases on toothpicks instead of wire (toothpicks will be removed before being placed on cake). For top tier (small roses) use medium rose petal cutter for all rows. For middle tier (medium roses) use medium rose petal cutter for all but last row of petals; use large rose petal cutter for last row. For bottom tier (large roses) use large rose petal cutter on all petals. Soften edges of all petals with ball tool from Confectionery Tool Set on foam squares. Use a mixture of 1 Tablespoon meringue powder with 1 tablespoon water to "glue" petals for flowers. Do not add calyxes. Let dry.

Step 3

Prepare cakes for stacked construction. Prepare cakes for rolled fondant by lightly icing with buttercream. Cover cakes with rolled fondant; smooth with Easy-Glide Smoothers.

Step 4

Randomly attach royal icing dots to cake sides with buttercream icing. Pipe tip 6 bead bottom border on all tiers and attach roses with buttercream. At reception, position ornament?.

*Note: The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.

?Warning: Always place a separator plate on the cake before you position any figurine or ornament. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-sided craft tape

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Ingredients

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$6.99

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$7.29

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Meringue Powder

Tools

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$1.19

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$0.99

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$5.99

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$2.59

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6 x 2 in. Round Pan

10 x 2 in. Round Pan

14 x 2 in. Round Pan

Cake Boards

Toothpicks

Foam squares

Individual hand-shaped petals are the secret to the incredible realism of Gum Paste Roses. Gum paste can be rolled very thin, yet hold its shape. As a result, your flowers will have texture and form that rivals nature.

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Across the Threshold Cake is rated 4.8182 out of 5 by 11.
Rated 5 out of 5 by from I made this cake for his brother and wife. The one thing is I didn't use fondant, they wanted it all in frosting. Even the roses. I set the cake up at the hall and I did all of them right there (reception and wedding was at the same place) and finished right before the wedding started. I did have an audiance watching, but it was fun. Plus I added two satalites and placed them on each side of the cake. This was one of my first wedding cakes and I enjoyed doing it. But it gave me lots practice on roses and now I am really good at them.
Date published: 2010-12-07
Rated 5 out of 5 by from Three years ago, I made this wedding cake for my granddaughter. It included carrying it 700 miles, which added to the difficulty level. It was beautiful and just what she dreamed. She still talks about it. Hint: once the rose-making is complete, it goes together quickly. Use flavored gum paste to fashion the roses; they have sharper petals and will last longer than fondant/gum paste mix.
Date published: 2010-11-30
Rated 4 out of 5 by from I did this cake when it was shown on Wilton.com as a buttercream only cake. It was for my cousin's wedding in Jan. of 2010. It turned out so beautifully. She used a different topper, one that suited her theme better. I made something like 180 buttercream roses. The bride loved it and told me she got many compliments on it. I wish fondant wasn't so popular, I LOVE BUTTERCREAM!!!!
Date published: 2011-05-12
Rated 5 out of 5 by from Mari'O, I just want to apologize for accidentally hitting "no" where it asks if the review was helpful. I was reading this on my so-called smartphone when my finger happened to touch the screen right where the thumbs-down icon was on your review, and no matter what I try it won't let me reverse it. I actually found your review quite helpful.
Date published: 2011-02-02
Rated 5 out of 5 by from This was one of the first wedding cakes I have ever done. The hardest part was making all the roses-which I love and do well-therefore I rate it somewhat easy. I modified it a little, making it 4 tiers instead of 3, put a fountain underneath it, and changed the color of the roses. But the simple design of the plain dots makes it so elegant.
Date published: 2010-12-06
Rated 5 out of 5 by from This was the very first wedding cake that I decorated. I loved the look of it and the bride didn't have anything in mind and told me to do what I wanted. I put the difficulty as somewhat because I had never used fondant before, so for me it was difficult to get it just right. Love the looks of this cake and the bride was thrilled with it=)
Date published: 2010-11-29
Rated 5 out of 5 by from This cake has lots of memories for me. My very pregnant daughter helped me make all the roses for this cake. This one I did for the mother of the groom of my very first wedding cake when she married 5 yrs. later. Overall It is easy to make once you get past the roses.
Date published: 2011-05-13
Rated 5 out of 5 by from Not a trained decorator here.Learned what I know from practice and error. Did make this cake for a friends wedding and they were delighted. It wasn't difficult to create with instructions provided.
Date published: 2011-05-13
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