Several days in advance: Make bow loops. Add 2 teaspoons of Gum-Tex to each 24 oz. of fondant (192 oz. will be needed). Roll out 1/8 in. thick. For 16 in. cake, make approximately 40 loops, cutting a 1 3/8 in. wide x 16-18 in. long strip for each. For 12 in. cake, make approximately 30 loops, cutting a 1 3/8 x 12-14 in. long strip for each. For top bow, make approximately 18 loops, cutting a 1 in. wide x 11-12 in. long strip for each. Brush one end of strips with water, fold over and secure ends to form loops. Let dry on sides for several days on cornstarch-dusted board. When dry, brush loops with Pearl Dust. On 6 in. plate, assemble top bow using royal icing; let dry. Also: Prepare grape clusters. Mix Meringue Powder with a little water; brush onto grapes, then sprinkle with sugar.
Prepare 2-layer cakes (bake two 2 1/2 in. layers to make 5 in. high cakes) for rolled fondant and
Push-In Pillar Construction.
Cover cakes with rolled fondant; smooth with Fondant Smoother. Wrap base with foil; position 16 in. cake. Randomly imprint cake sides with large, medium and small C-scrolls from press set. Outline scrolls with tip 3 in buttercream; pipe tip 3 curls on some scrolls. Pipe tip 5 bead bottom borders.
At reception: Assemble cakes. Attach two rows of loops on 16 and 12 in. cakes with royal icing; trim loops as needed to fit. Position top bow. Position grape clusters.
Combine Brown with Red-Red for brown shown.
The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.
Lovebird cakes baked in the smallest pan in our 3-Tier Paisley Pan take center stage on a fondant-covered board strewn with fondant hearts. Serve the kissing-birds confection at a Valentine?s Day celebration, wedding shower or bachelorette party.
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