Covering the Basics: How to Bake, Ice and Cover a Pillow Pan Cake

September 11th, 2010 by Mary Gavenda

Have you seen our new Pillow Pan Set and wondered how to ice the cakes? In our latest videos, I’ll show you how easy it is to ice, assemble and even cover a pillow cake with rolled fondant. Don’t be intimidated by the sleek look of a pillow cake. You’ll be surprised how easy it is to create a romantic tiered cake!

Plush Patterns CakeComplete decorating instructions for the Plush Patterns Cake shown in the videos can be found in the 2011 Wilton Yearbook. Our Floral Finery Cake is another great look using the Pillow Pan Set!

Mary Gavenda Mary is a Senior Cake Decorator at Wilton. She started her cake decorating career as one of the first Wilton Method teachers in the Chicago area, teaching at various Sears, Montgomery Wards and JCPenney stores and earned her place in the Wilton Hall of Fame. As a cake decorator in the Decorating Room, she creates the cakes for photography used on new labels and packaging and in all Wilton publications. Mary also teaches the Introduction to Gum Paste Class at The Wilton School. Mary is a member of The International Cake Exploration Societé (ICES), an organization promoting the art of food and cake decorating throughout the world. She has served as Illinois State Representative, Past ICES Vice President and Corresponding Secretary during her 3-year term on the ICES Board of Directors. She is still active in the organization.

75 Replies

  1. That is so cool! I really want to take the fondant class this winter! I’m hoping to talk a friend into going with me!

  2. Susan J. Sias says:

    Thank you Ms. Gavenda for your wonderful tutorial! I am particularly grateful that you spent so much time and added the wonderful tips such as the wax paper along with the boarding beneath the cake while icing and fondant before placing the cake upright on the serving board. Looking forward to many more Lessons in the future!

  3. I am a stay @ home mom, who does cakes and other desserts on the side for people. I really enjoyed your video on how to bake and frost a pillow cake. I love that Wilton has Pillow Pans. I can now make one without having to make several layers of cake, then carve out pillows. Thanks!
    Passionate Baker,
    Bernadette

  4. kanthi nawamalika says:

    HI..MS,MARY THANK YOU SO MUCH FOR YOUR LOVELY DEMOSTRATION.I’M SO GREATFUL TO YOU WAY THAT YOU PRESANT THIS LESSON TO US..THANKS AGAIN..
    GOD BLESS YOU.

  5. samantha says:

    I love to bake and are interested in more tips to help me get started on my mission fo business.

  6. Jennifer Simmons says:

    Does wilton make the shaped cake boards or did you cut them to size?

    • Mary Gavenda says:

      Jennifer,
      Diane was correct in suggesting to cut your own boards for this shaped pillow cake. We only carry rounds and retangles in various size. With all the shaped pans we carry, it would be almost impossible to carry a shaped board for each.
      To cut your shaped boards, just use the pan. If the same size board as cake is needed, usually trim board about 1/2″ to 3/4″ inside the pan shape. If you need a base board to compliment your cake shape, cut the board about 1/2″ larger than the pan, this will allow for your bottom border on the cake.

  7. gloria marina chica torres says:

    gracias por las ideas y el correo que me han enviado, ya que soy madre cabeza de familia quiero iniciar mi negocio poco a poco pues la situacion economica a nivel mundial esta muy dificil y quiero elaborar productos deliciciosos,exquisitos y diferentes, Dios les siga respaldando en su labor y colaboracio

  8. ANGELA ORTEGA says:

    BUENOS TARDES.
    SOY CHILENA Y PASTELERA, ME GUSTAN LOS VIDEOS QUE USTEDES PRESENTAN, PERO, ¿PORQUE TAMBIEN NO MUESTRAN LAS TERMINACIONES DEL PRODUCTO?, EN ESTE CASO LAS DECORACIONES DE LA TORTA COJIN, UNA SE QUEDA A MEDIAS.
    DE TODAS FORMAS SON MUY BONITAS TODAS LAS DECORACIONES Y CONFECCIONES DE LAS TORTAS.

    ATTE:

    SRA. ÀNGELA ORTEGA C.

    DE: C H I L E.

    • Mary Gavenda says:

      Estoy contenta que le han gustado los videos, Angela. Estos vídeos fueron creados para demostrar cómo trabajar con el juego de moldes de almohadones (cojines) – ambos preparando el pastel (torta) horneado, glaseando y cubriendo con fondant. En otros videos cubrimos varias técnicas de decoración.

      El pastel terminado que se muestra en el video es del Anuario Wilton 2011 y podrá encontrar las instrucciones en la página 84. Los pasteles (tortas) fueron cubiertos con fondant y luego decorados con recortes y adornos de fondant y después pintados con Pearl Dust dorado y vainilla transparente.

      Angela liked the video but was disappointed because the video didn’t show how to decorate the finished cake shown in the video. So here’s my reply…now in English!

      Glad you liked the videos, Angela. These videos were created to show decorators how to work with the pillow pan- both preparing the baked cake, icing them and covering with fondant. We cover decorating techniques in various additional videos.
      The finished cake shown in the video is from the 2011 yearbook on page 84. The cakes were covered in fondant and then decorated with fondant cut-outs and trims, then painted with Gold Pearl Dust and Clear Vanilla.

  9. Diane Fritzsch says:

    This is the best video I have seen regarding flat icing on a cake! The tip using the parchment triangle after a short dry time is wonderful.

    Thank you for the extra time taken to detail the application of the icing and the fondant.

    Jennifer – you have to cut the boards to size yourself. You can find rectangle, square and round precut and sized, not the pillow or other shapes. Use the pan as a guide and trim until the desired size is obtained.

  10. Josie says:

    The shape of the cake she’s working on, especially in the final video, looks nothing like the finished examples…maybe they were trimmed to appear more pillow-like.

    • Mary Gavenda says:

      Good eye Josie!
      For the finished example shown in the video, the layers were trimmed more to accent the pillow shape. For the instrustional cakes, I only trimmed them slightly, resulting in a higher cake and more ample serving size. Which ever way you prefer, trim height of each layer for you specific look.

  11. Teryl Young says:

    Thank you for that tip on cuting the cke in the pan it give the cake a more even look.

  12. sylvia says:

    do you have to use fondant can we use buttercream if the person does not like fondant?

    • Mary Gavenda says:

      Good question Sylvia! No, you don’t have to cover the cake in fondant You can just ice smooth and once the icing has set, use the parchment paper to smooth out any spatula marks for a smoother finish. Once your icing is smooth, then decorate it with icing to finish your details.

      Many individuals like the look of fondant but haven’t acquired a taste for it.

  13. Nan Ong says:

    Hi Mary!
    Good to ‘see’ you again! Watched all 3 parts of the video..reminded me of how much I enjoyed your classes and your company last year! Let me know if you do come to this part of the world, would love to see you again! ; )

    • Mary Gavenda says:

      Nan,
      Nice to hear from you again! Glad you enjoyed the videos. If I ever come your way, I will definitely contact you!
      Keep making those beautiful gum paste flowers!

  14. Beth says:

    Very good video! Love the fondant step by step information! I know you replied in an earlier post that you had to trim the cakes more to make it appear like the cake on the counter next to you – but my question is, how MUCH do you trim it? The instructions in the yearbook for that 3-tiered cake do not say anything about trimming it down. Do you just cut a larger slice off the top or do you trim anything around the curves to make it so puffy in the middle and thin at the sides?

    thanks!
    Beth

    • Mary Gavenda says:

      Beth,
      You can level your cake how ever you want it. Just put the two layers together before icing and see what look you want to achieve. Then trim both layer’s height to adjust. You would trim the flat side (the top of the baked layer when it’s sitting in the pan) maybe 1/2″ to 3/4″ or maybe even an inch in some cases, to adjust for the finished look.
      You don’t really trim the sides, only if the batter seeps over the edge in baking and creates a bulge..
      Hope that helps.

  15. marrion swaby-moore says:

    love love your video am from jamaica always wish i had the oppertunity to attend wilton classes now am in the US for a while an am hoping to get that chance it would be a dream come true for me

  16. clementina says:

    wow that was a beautiful video.hope to see more of this type of videos.i am from Nigeria and i’ll love to attend the Wilton class if i have the opportunity to visit the USA.thanks

  17. maria Emma says:

    Soy peruana y estoy empezando a dedicarme al negocio de las tortas, le agradeceria enormemente si pudieran pasar los videos en español, seria de gran ayuda para nosotras las latinas, ya que sus videos nos ayudan enormemente.
    De todas maneras muy agradecida por todo lo que ustedes enseñan
    Gracias Maria Emma

    • Mary Gavenda says:

      Her question in English…
      I’m Peruvian and I’m starting my own cake business. I would greatly appreciate it if you could offer the videos in Spanish; it would be a great helpful to us Latinas, as your videos help us enormously. In any case I’m very grateful for what you teach. Thank you, Maria Emma

      Estamos contentos que disfruten de los videos. En este momento no podemos traducir los videos en español. Esperamos que la información visual en el vídeo le ayude. Si no, por favor, háganos preguntas y encontraremos a alguien que nos traduzca sus preguntas. Gracias.
      Response in English….
      Glad you enjoyed the videos. At this time we are not able to translate the videos into Spanish. Hopefully, the visual information in the video will help you. If not, please ask questions and we’ll find someone to translate your questions for us. Thank you.

  18. Etta AKINTOLA says:

    I live in Nigeria and would like to know the requirements for being a wilton method instructor.

    • Mary Gavenda says:

      Etta,
      Wilton Method Classes have expanded to include various International Countries. You can find information on the Wilton Website concerning becoming a Wilton Method Teacher.
      That’s the best place to start in finding the correct information. You can then contact them with your questions.
      Good Luck to you. It always exciting to teach other individuals the art of cake decorating and see how their eyes light up when they CAN DO IT themselves!
      http://www.wilton.com/classes/instructors/

  19. sandra peredo ayala says:

    Hola soy de Bolivia y vivo en España Barcelona y me dedico a ser tortas y me van muy bien sus videos por fabor pasarlos en español y muchas gracias

  20. Bisi Ogunfadebo says:

    I will really love to take the classes but,there are no wilton centres here in Nigeria or do you have any?

  21. Dana Reilly says:

    I’m somewhat confused about the largest pillow pan and the core. What do you do with the hole when you remove the core? Also, I used pound cake mix and the largest pillow pan cracks. Any suggestions??

    I’m creating a 3 tier pillow cake for my soon-to-be-born granddaughter’s baby shower next Saturday and in the interest of time, I’ve made all the buttercream frosting and also all of the tiers and have them in the freezer. Do you recommend frosting the cake when it’s frozen or let it thaw in the fridge.

    Your videos were extremely helpful!!!

    • Mary Gavenda says:

      Dana,
      If your cake cracked a lot on top, could it have been because it was baked too long or too high of tempertature? Were you using straight pound cake or a cake mix verison of pound cake? It all makes a difference. I have had good luck using the cake mix-pound cake version. That’s using a cake mix, 1 small box of instant pudding, 4 eggs, 1 cup water and 1/2 cup of oil.
      The heating core that you put in the center of the large pan, should be greased and floured and you can add batter in the center. Once baked, then you can plug the center hole with this cake plug and icing.
      Let your wrapped cake thaw in refrigerator, before icing, otherwise the icing can slip off the cake because of the condensation (moisture from thawing/sweating) T

      How exciting to be creating a special cake for you soon-to-be granddaughter! She’s lucky to have a grandmother like to to spoil her and create special cakes and treats.

  22. Dalida says:

    Hello,
    Thank you for the tutorial. How many cake servings could we get from each pillow cake?

    • Mary Gavenda says:

      Dalida, glad you liked the tutorial.
      The serving sizes we give are just a guide. It will depend on how you big you cut each slice.
      Our serving size suggestion for a party slice is 1.5 x 2″ slice. For three sizes of pillow cakes the yield woud be small tier-13, medium tier-30 and large tier-64

      For a wedding slice, a 1 x 2″ slice is suggested. Serving yield for small tier-19, medium tier-40 and large tier-88 for wedding

      If you cut larger sizes, then serving portions would be less.
      Hope that answers your question.

  23. Eddie says:

    Hi Mary,

    I love your videos and I love what you do, we all take ideas from your beautiful creations. I do have a question about baking the cakes, I have used the Wilton butter cake recipe and I followed it step by step but the cake does not come out as moist or soft. I don’t know what I’m missing, can you help me please.

    • Mary Gavenda says:

      Hi Eddie,
      Thanks for your compliments. Glad to help whenever I can, but with the recipe questions, I’m going to pass your question on to our Test Kitchen as see if they have any advice. This butter cake recipe is a firm cake, more dense. Make sure your oven is at the correct temperature, check it with an oven thermometer. But maybe I’ll have more information in the next day or two.

    • Mary Gavenda says:

      Eddie,
      The Test Kitchen said to check the oven temperature as well as the baking time will be different for different size pans. If a cake is overbaked it could be firmer, drier in texture.
      They reminded me that this recipe is a good tasting cake but it is firmer than a regular box mix which is softer in texture. Scratch recipe cakes are heavier in texture.
      Hope you’re able to tweek the baking time or oven temperature to achieve a cake you’ll be pleased with.

  24. Reina Reyes says:

    Hola Mary.
    Paso muchas horas viendo videos de la Wilton, ya que desde mi infancia me gustaba la reposteria. No hablo ingles pero como me gusta trabajar con fondant, trato de anotar las cosas mas importantes que llaman mi atencion, tips que me sirven para avanzar. Aprendi a usar el fondant, pasta de goma, pastillaje de gelatina y pasta de moldear con un muy leve curso y lo demas lo he aprendido por libros o aqui en internet. Cada dia aprendo un poquito mas y lo estoy aplicando en cada dulce que hago.
    Tengo poco tiempo de dedicarme a confeccionar dulces grandes (Bodas, quinceanos, etc). pero gracias a lo que aprendo con ustedes (Wilton), ya estoy perdiendo el miedo y me siento mas segura. Muy raramente utilizo el fondant de la Wilton ya que aca en Panama es muy caro, asi que yo misma lo hago. El problema es que cuando el clima es muy frio, lo trabajo bien pero con las horas se pone brillante y humedo.. Hay algo que puedo agregarle para evitar esto y que se mantenga firme mas tiempo?
    Un abrazo desde Chiriqui-Panama

  25. andres lara says:

    Lo que acontece es que el azucar con la humedad relativa osea del ambiente absorve la humedad y cede. que hacer mantenerlo bajo el calor de una lampara, bombilla o en el horno con el piloto encendido. suerte y que disfrute.

  26. James Anderson says:

    Hello Mary,
    I have recently completed all the Wilton decorating classes, purchased a number of shaped pans and yearbooks. However, these videoes have been so informative. It was like being in the classroom all over again. I especially appreciate the tips you gave; using the wax paper on the board, letting the buttercream rest and smooth it with parchment. I hope to become a Wilton Instructor one day and look forward to seeing more of your educational videoes to help along the way.
    Happy Icing,
    James

  27. Safia says:

    Hi Mary,
    Thanks for the great videos!
    I took all the Wilton classes that were offered in my region. I’ll be making this cake for my sister’s wedding and I was wondering were I can insert the rods to support the two smaller tiers. I guess I can put three rods in a triangle under the small spot where the two cakes meet.
    Thanks in advance!
    Safia

  28. Nydia Rivera says:

    Hello Mary, Is it possible to see how you stack the pillow cake, I know that the board should be smaller than the pillow but how can you not see it when stacked? It seems to me that the cake could crumble if it doesn’t have a board that covers the bottom completely, I’m having trouble…please explain!!!

    • Mary Gavenda says:

      Nydia,
      Make sure you are using a firm batter cake-such as a pound cake and there should not be any problems with the cake corners falling.
      Using each size pan as a guide for the pattern, trace and cut the board , just the size of area where the cake will rest, not the corner areas. You should be able to tell the flatter areas of each pan that’s where the board will rest. It won’t be a square board but taper it in just as the pan does. Most of the weight of each cake will rest within this area.
      For the base board, you do want it to be larger than the cake.
      Good luck with your cake! Any other questions, just ask.

  29. Tica says:

    How much fondant is needed to cover a large pillow cake?

    • Mary Gavenda says:

      Tica,
      You will need 48 oz to cover the large pillow cake.

      For the Medium size pillow- 28oz and the small size pillow needs 16oz.
      Good luck with your pillow cake.

  30. I am getting ready to make the pillow cake for a bridal shower. I have been trying to figure out the best cake to use. I see pound cake is recommended but it will take so many cakes to fill these pans. I have also seen a recipe for a dense cake that seems to have good reviews. Do you have any idea how many boxes of pound cake I will need to fill each pan or is there a high yeild pound cake recipe that I can do from scratch and if I use the dense cake recipe that calls for 4 eggs, pudding, and sour cream etc…how many batches will it take to fill each pan. I know I have to bake each pan twice, just trying to figure out how much I need to buy before I start to bake. Thanks so much for the great video. I am really excited to make these cakes.

  31. sarah bate says:

    hiya i have bought the pillow pans and im very excited about using them,the only thing is i don’t understand the amounts of batter that your meant to use,i could do with knowing this in oz’s as this is what im used to measuring in,thank you so much x

  32. For those of you with questions about batter quantities here is the listing from wilton on what to use.
    http://www.wilton.com/downloads/paninstructions/2105-0575.pdf

    Mary,

    First off thank you so much for your video!

    Would it make any difference if I covered each layer separately and put them together at the end? It seems that the corners sag a bit once they have sat for awhile. If I let the layers set up a bit separately would that help?
    I am registered as a instructor and just waiting on a store and am keeping notes of anything I can pass on to my students when the time comes. :)

    Thanks in advance for your help!

    • Mary Gavenda says:

      I don’t see why it wouldn’t work, you just have to becareful handling a fondant covered cake that isn’t supported by a board. Becareful to support it as you slide it into place on the bottom layer. Allow a little extra fondant to hang off at the bottom of each, smooth the fondant and then trim the edges on the seam.
      Are you using a firmer cake batter, such as a pound cake or firmer cake? That will make a difference too. Some decorators use a real cake mix and mix it with a pound cake mix (or use scratch recipes too!) adding all the ingredients each calls for. Bake at 325′.

  33. Mary Gavenda says:

    Good luck with your next pillow cake! Hopefully, it won’t be too long until you can get a store and share all your information with your students!

  34. Linda Stanley says:

    Mary, I have just watched the pillow cake video. I want to purchase the large, wide tip on the bag you used to apply the buttercream layer under the fondant! Can’t find it on this website. Any suggestions on where I can purchase one? Oh, and does it need its own coupler for the bag? Love it, as it seems to work better than applying with an offset spatula, less chance of spreading crumbs into the buttercream!!

    • Mary Gavenda says:

      Hi Linda,
      The tip is used to cover the cake with icing was Tip 789, also refer to as the Cake Icer Tip. It’s too big to attach to a coupler, even the large coupler. You do have to cut a 16 or 18″ Featherweight Bag to fit the tip. You won’t be able to use the bag for any other tip work, just keep it for icing your cakes.
      This tip does make it so much easier to ice your cake, especially if you doing a character cake. The 789 tip covers the sides in one pass!
      It is available on Wilton’s Website. Here’s the link.
      http://www.wilton.com/store/site/product.cfm?id=3E30C1CD-475A-BAC0-5CDB07AA69762110&killnav=1
      Good luck icing your cakes with the tip and NO CRUMBS!

      • Linda Stanley says:

        Thank you so much Mary for the quick reply. I will purchase it right away, as I have a wedding cake to do soon!!!!

        • Mary Gavenda says:

          Glad to help.
          Good luck with your wedding cake. Let me know if the Cake Icer Tip improved your way of icing cakes…helped eliminate crumby situations!

  35. Shannan says:

    Hi there! I just started doing cakes for sale since everyone loved the ones I did fory family. I have a pillow cake to do and I understand the decorating and layering if them and cutting the cardboards, what im wondering is do you use straws or dowels and where do you place them and do you add a larger dowel going from top tier clear to bottom for stability??? Is there a video on stacking the tiers? Thank you so much!

  36. Mary Gavenda says:

    HI Shannon,
    Sorry, I don’t think we have a video on stacking a tiered cake, but the is information on the website to help you. http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm

    When I dowel rod a cake, whether the pillow cake or any shape, I prefer to use the white plastic dowel rods because of their diameter – 3/4″ plus you don’t have to use as many as when you use the wooden/bamboo dowel rods.

    If you need to put a dowel rods thru 2 or 3 tiers for stability, then you would use the wooden/bamboo dowel rods. Before starting your cakes, I usually make small starburst cut in the center of the cake board that the cake will rest on. By making a small starburst cut first, it will enable the center dowel rod to pass thru without too much effort.
    Have fun decorating your cakes.

  37. Eblin says:

    Hi! Thank you very much for this demonstration! I had a quick question, see my mother and I do cakes for events and birthday parties, and one of our clients wants one of these done for her 15th birthday party, but she wants it covered in traditional whipped topping. We’ve tried to explain that a tiered cake of this sort wouldn’t work well with whipped cream because it would slip an slide, but for her reassurance, I wanted to know if it IS actually possible to do it that way or no?

  38. Mary Gavenda says:

    Eblin,
    I agree with you. Whipped cream cakes taste very good, refreshing but are not stable for stacking cakes together.

    If she really insists, then she’ll have to refrigerate the cake until serving time. make sure if you use Whipped cream icing, it must be a stabilized whipped cream recipe which can be found on our website if needed.
    You can also add whipping cream to your buttercream recipe to give it a lighter creamier taste. You would add the cream for your liquid in the recipe.
    Good luck.

  39. Habeeb Folashade says:

    Pls, i will like to attend d wilton classes bt am in Nigeria. Do you have classes here in Nigeria and where pls?

  40. Mary Gavenda says:

    Habeeb,
    Glad you’re interested in WIlton Classes. You can check with Wilton Distributors in Nigeria and see what classes they are offereing.
    You can find a list on the Wilton Website, go to the bottom of the page, click on Contact Us, and then click on International Distributers for the listing of all International Wilton Distributors.
    Good luck with your future classes. You can copy and paste this address too!
    http://www.wilton.com/about/contact/intl_distrib.cfm

  41. Heidi says:

    Hi, Thank you so much for that demonstration! I recently done a pillow cake but I couldn’t get it that smooth with the way I usually smooth out a cake. I will defanitely have to try this method when I do the pillow wedding cake in a couple months! Would the marshmallow fondant be as easy to work with as the Wilton? I like to make my own stuff and always wanted to try the marshmallow fondant. Now do you cut the cake a little bit more to make it thinner like in the video? I noticed that my cake as well as the one you were working on was thicker at the bottom and had a lot of cake touching on the bottom. Thanks Heidi

  42. Mary Gavenda says:

    Hi Heidi,
    Basically I work with fondant and really haven’t worked with marshmallow fondant. I’m not sure if marshmallow fondant will work as easy on a pillow cake. For some reason I think it’s softer and can’t take as much handling as fondant can. That’s something you probably have to test ahead of time.
    I don’t remember cutting the layers any different heights, but that was awhile ago. They should be the same. If you do have a thicker-taller layer, then put the one with more weight on the bottom.
    ood luck with your upcoming pillow cake.

  43. Erik says:

    Hi

    I would like to know if you put parchment paper inside the pillow cake tin during baking?

    Erik

    • Mary Gavenda says:

      Hi Erik,
      When using the pillow pan set, I usually just use the Cake Release pan coating and don’t have any problems.
      If you usually line your pans with parchment, the pillow shape will give you a problem. You could cut smaller squares to lay in the flat section of the pans if needed.
      Hope you have good luck with your pillow cake.
      Any other questions, just ask. Glad to help.

  44. Hayley says:

    Hi there,
    I am currently in the process of making this 3 tiered cake for my wedding next week. Base tier is traditional rich fruit cake, middle is light fruit cake and top will be sponge. I’ve marzipan’d the bottom 2 tiers, and am now having concerns that with the weight of the icing (fondant) on them as we’ll, the corners will give in and collapse. I’m probably most concerned about this on the middle tier. Any ideas on how I can work against gravity on the corners of the middle tier?
    Thanks in advance for your advice!
    Hayley

  45. Mary Gavenda says:

    Hayley,
    Sorry to say, we don’t work with fruit cake and marzipan as it’s not the traditional wedding cake in the United States.
    I know that Fruit cake is heavy as well as the marizpan. By covering the cake with additional of weight of roller fondant, you might have corner issues.
    If you have any time, it is always suggested to do a test cake to make sure your cake will work as needed. With putting 3 layers of weight on the corners, that might make them weak. IF you need the fondant to finished the look of the cake and to seal it, make sure you roll it thin, even if it’s a 1/16″ thick. Roll the marzipan as thin as you can too. It will help.
    Instead of covering each half of each pillow tier and then stacking together to make one, stack together first and the cover the pillow with fondant, smoothing the fondant over the corners and under the cake. this needs a lot of trimming excess fondant away, but it might help the corner areas a little more.
    Maybe some other decorators out there can share their ideas with you too.
    Good luck and Congratulations on your upcoming wedding.
    mary

  46. Habeeb Folashade says:

    Hi Ms. Mary I am really grateful for the link you gave me concerning the wilton classes in Nigeria. But I am finding it hard to get in touch with the Nigeria authorized contacts, all the numbers are not going through. Please can you help me get the new contact or email address in Nigeria since am not rich enough to come for the classes in US. I have been a lover of wilton and I dream everyday to have me trained by wilton. Please help me get the necessary informations to make my wilton classes dream / desire become a reality. Thank you God bless you.

  47. Venessa says:

    Mary,

    Great tutorial! This came in extremely informative. Thank you!

    I do have one question, what do you think of filling in this style of cake? Do you recommend it given the shape and attention to detail of the pillow indentions?

    • Mary Gavenda says:

      Morning Venessa,
      I would go easy on the filling if possible. Careful not to over fill, keeping it at 1/4 in deep or even less depending on what type of filling.
      Yes, stay with the shape of the cakes when you make your icing dam, that’s collar of icing to keep filling inside.
      Good Luck wiht your pillow cake, any other questions, just ask. Glad to help if I can.

  48. Vanessa says:

    Hi i wanted to know how do you stack up the pillows cakes?
    What do i need so it wont bend or fall off? Thanks

    • Mary Gavenda says:

      Vanessa,
      To stack a pillow cake, You need to cut a board for each tier. Cut a cake board the size of the flatter center sections of the pillow shape. Use the pan as a guide for cutting.
      it will be ok if the corners of the pillow do not have a board directly underneath them. Place each tier on their separate board and then ice and cover as your design calls for.
      Don’t forget to dowel rod the cake as you would for a stacked contruction assembly. http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm
      You should be using a firmer batter cake for this pan set, just so the cake has a little more body/strength to it.
      Hope that helps you.

  49. Carole M Pluckrose says:

    Hello. I have baked the bottom tier of my 3-tier 60th birthday cake. This is a rich fruit tier and it will be marzipaned, then covered with ivory ready-to-roll icing. The middle tier is to be a carrot cake and the top tier a sponge. I intend to cover all three tiers with the icing and each of these will be dusted with an ivory satin dust, but before placing the ready-roll onto each tier I will make a final rolling using an ‘antique lace’ roller. When the tiers have all been rolled and placed on the cake I will give a final over-dusting to each tier when the rolling pin has left the required pattern. Rather than using ‘rope and tassels’ on the edging of each cake I will be making beads to attach around the edges of each tiers. The decoration being used will be my hand made wired flowers. Instead of flower paste I will be using cold porcelain. This is so that my 91 year old Mum can have a permanent reminder of the event – and because she has dementia, if she decides to water the flowers, they will not come to harm!

  50. Mary Gavenda says:

    Morning Carole,
    Your cake sounds beautiful and delicious! I’d like a piece of the carrot cake is any is left over! ;)
    My heart goes out to you as you thought of your Mum when designing it. It is very important to think of the guest of honor or someone special when thinking of all the details on the cake.
    Making the flower arrangement in cold porcelain was the perfect medium for your Mum to keep and admire for days to come.
    Hope it will be a special time for all with a very special sugar art creation to enjoy.

    In the past, I did a cake for a blind person and was reminder on what we take for granted. I made sure the cake was decorated in fondant and so the person could touch it and When I went to write Happy Birthday, I did a double take and realized she wouldn’t see it. So I looked up the Braile for Happy Birthday and her name.
    I put a sign by the side of the cake and had the message for those who see with their eyes, the message is Happy Birthday Sarah.

  51. I wish to register for Wilton courses 1,2,3,4. I need an invitation in order to attend Wilton courses in your country.

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