Red stands for regal and romantic on these intricately-decorated tiers. Find fascinating detail at every corner, including scrolled fondant circles, 2-tone teardrops and our Fillable Pillars with twists of ruby ribbon.
Several days in advance: Make fondant flowers. Tint 8 oz. fondant red, add 1/2 teaspoon gum-tex and roll out 1/8 in. thick. Cut 530 forget-me-nots and 200 apple blossoms using cutters from Floral Collection Set. Place flowers on thick foam and cup centers using rounded end of modeling stick from set. Using royal icing, pipe tip 1 dot centers on all flowers; let dry. Also: Make teardrops. Use remaining red fondant and 4 oz. white fondant. Roll out each 1/8 in. thick. Using rose petal cutters from set, cut 60 each large red, large white and small white teardrops. Attach small white teardrops to red teardrops with damp brush; Pipe red scroll design on large white teardrops using tip 1 and royal icing. Let all dry on cornstarch-dusted board.
And: Make 84 Top Border Circles and 60 Hanging Plate Circles. Roll out white fondant 1/8 in. thick. Cut 84 Top Border Circles using medium Cut-Out. Let dry on cornstarch-dusted board. Cut 60 Hanging Plate Circles using large Cut-Out. Mark center of each plate side and position plates on 4 in. high containers. Attach hanging circles with damp brush, positioning so that 1 in. of circle rests on plate. Space circles evenly using 3 per side on 6 in. plate, 5 per side on 10 in. plate, 7 per side on 14 in. plate; let dry. Assemble and decorate using royal icing. Attach prepared red/white teardrops to bottom edge of Hanging Circles; let set. Pipe tip 1 scrolls on all circles. Attach 5 forget-me-nots to each Top Border Circle. Randomly attach additional forget-me-nots and apple blossoms to Hanging Circles; let dry.
And: Prepare base riser. Attach white ribbon to sides of 8 x 3 in. craft foam square using glue stick.
Remove hanging circles from plates. Prepare 2-layer cakes for
Separator Plate and Pillar Construction; ice smooth in buttercream. Make bottom border circles. Roll out white fondant 1/8 in. thick. Using largest Cut-Out, cut 8 circles for 6 in. cake, 16 for 10 in. cake and 24 for 14 in. cake. Using Cutting Guide for each bottom border appliqués each cake size, trim off bottom sections of circles using large Cut-Out. Mark center of each cake side. Attach pair of circles to each side of center mark about 1/4 in. apart. For 10 and 14 in. cakes, add additional pairs of circles, about 1/4 in. apart. Mark Scrolled Flower pattern on bottom border circles with toothpick. Cover pattern using tip 1 and royal icing; add tip 1 dots. Attach an apple blossom at top of each piped pattern. Attach Top Border Circles with dots of icing, positioning top half above cake edge; use 4 per side on 6 in. cake, 7 per side on 10 in. cake, 10 per side on 14 in. cake. Attach a large white teardrop between each circle.
At reception: Assemble cakes. Position 14 in. cake on base riser. Fill pillars with lengths of twisted ribbon (7 in. lengths for 4 in. pillars, 11 in. lengths for 6 in. pillars) and position remaining cakes. Reattach hanging circles to separator plates with royal icing; attach apple blossoms where circles meet. Remove rose topper from cake circle and position on cake top.
*Combine Red-Red with Christmas Red for red shown.
This 5-petal springtime flower, most commonly seen in white or soft pink, is virtually the
same petal shape as the wild rose, but uses a smaller tip creating a petite flower. The
dot stamen are typically positioned like the holes in a 5-hole button. Dry them on flower
formers for a more natural look.