In advance, mold and assemble hexagon candy plaques and rectangle edges, including monogram panels.
Mold approximately 50 round truffles, using 3 pks. melted Light Cocoa candy with creme centers and Truffles Molds. Make candy clay panels for white cake sides: Make 2 recipes white Candy Clay, roll out.
Using pizza cutter, cut 30 panels 3/4 in. x 6 in. long. Make extras to allow for breakage and let set.
Ice and fill 3-layer 8 and 10 in. round tiers with buttercream icing to create 6 in. high tiers (combine brown with a little red to achieve color used) and prepare for
stacked construction, eliminating the center dowel rod.
On a foil-covered plywood base, position 15 in. hexagon candy plaque, then the 10 in. cake.
Attach candy clay panels 3/4 in. apart on cake, securing with dots of icing.
Cut a cake board into an 11 in. hexagon and position on the 10 in. cake. Position 12 in. candy plaque, then 8 in. cake on 8 in. cake board. Position candy clay panels. Add tip 3 bead borders.
At reception: Position candy plaques and tiers. Arrange truffles around bottom borders. Attach monogram panels to top, securing with melted candy.
Note: To avoid fingerprints, we recommend wearing Wilton Decorating Gloves when handling molded candy pieces.
When the occasion calls for grand, opulent splendor, have we got the cake!
Stacked chocolate cakes covered with rich Chocolate Buttercream and topped with a decadent abundance of truffles and candies. This cake will please the tastes of 236 happy guests.
Candy shells, filled with fresh seasonal fruits, provide the perfect ending to your event. Guests will be impressed with the dessert tower presentation provided by our Cupcakes ?N More Desert Stand (available in sizes to hold 13 to 38 treats).