Softly shaded tiers draped in daisies are linked by pretty Tailored Tiers separators, each covered with fondant in a lively imprinted design. The illuminated fountain and the dazzling crystal-look topper complete the look.
At least 2 days in advance, make fountain base ring. Fold a 25 in. sheet of waxed paper in half; wrap around 8 x 3 in. pan; tape seam together. Tint 2 packages gum paste blue; roll out 1/8 in. thick. Cut a 15 x 3 in. strip; imprint design using Fondant Imprint Mat. Wrap around prepared pan, smoothing seam with fingers. Using bottom opening of any standard tip, cut a small opening for fountain cord in back of ring along bottom edge. Let dry for 48 hours.
Tailed Tiers separators and
hidden pillars. Remove fabric from separators. Tint 24 oz. fondant blue. Roll out 1/8 in. thick. Cut a 24 x 2 in. strip for large separator and a 15 x 2 in. strip for small separator; imprint design using Fondant Imprint Mat. Brush separator sides with Piping Gel; attach strips. Cut a 3 1/2 x 2 in. strip for each hidden pillar. Brush the top 2 in. of pillar with piping gel and attach strip. Let all dry overnight.
Make hanging garland and drop flowers. Cover an 18 in. plate with waxed paper; divide in sixteenths. Position plate on cake pan. Roll out white gum paste 1/8 in thick. Cut 6 1/2 x 1/4 in. strips; using royal icing, attach strips to plate at division marks to form garland positioning 1/2 in. of each end on plate. Let dry.
Make topper base. Roll out white gum paste 1/8 in. thick. Cut 4 in. circle; let dry. Decorate imprinted strips on separators, pillars and base ring. Using thinned royal icing, fill in imprinted areas on all strips with tip 1. Let dry.
Bake and cool 2-layer cakes. Prepare for rolled fondant and Tailored Tiers Construction.
Tint 126 oz. fondant blue. Cover cakes; smooth with Fondant Smoother. Divide 6 in cake into sixths, 10 in. cake into tenths and 14 in. cake into twelfths. Use garland marker from Cake Dividing Set to mark garlands at division points.
Pipe tip 3 drop string garlands over markings; attach drop flowers. Carefully remove garlands from plate; remove waxed paper. Position 14 in. cake on plate; pipe tip 16 shell bottom border. Insert hidden pillars in 6 in. cake; pipe tip 16 shells around pillars.
At Reception, assemble cakes.
Position fountain base ring on 18 in. plate. Turn on fountain switch and position fountain with cord through hole in ring. Position Roman Columns and 14 in. cake. Position remaining cakes and separators. Pipe tip 16 shell bottom borders. Position topper base and topper. Attach hanging garlands with royal icing; attach drop flowers on garland ends on plate with icing.
*The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.
The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate stringwork. Called a ?drop? string because the line of piped icing is allowed to ?drop? or fall, by itself, before re-attaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.
It?s the elegant simplicity of daisies that makes this the perfect cake for a spring or summer wedding or shower. Beautiful fondant blossoms rim the cakes sides and top it with a bountiful, vibrant bouquet.
Stylish stacked tiers set on Roman pillars tower over an arrangement of the bride?s favorite fresh flowers. The cake design is highlighted with apple blossoms and finished with a piped lattice border over fondant bands and sugar pearls.