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Eau De La Torte Cake Zoom

Eau De La Torte Cake


Makes: Cake serves 48.

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Step 1

3 to 4 days in advance: Make perfume bottle topper.

Make two candy shells, 1/4 in. thick, in ball pan halves. Heat tip of knife and cut opening in top center of one shell, 1/4 in. dia. Flatten bottom of second shell by running over warm pan. Run edges of shells over warm pan and assemble halves with melted candy. Make bottle trims using white fondant. Use jewelry mold to make three square chain borders. Attach border strips over center seam with piping gel; trim as needed. Use folk mold to make one large heart. Attach heart to border strip.

For handle, roll out fondant 1/8 in. thick. Cut circle using second largest cutter. Use folk mold to make one large medallion. Attach medallion to center of fondant circle with piping gel. Let dry. Trim dowel rod to 9 in. Use jewelry mold to make an additional square chain border. Trim border to 1 in. and attach around dowel rod, 3 in. from end, with melted candy. Use jewelry mold to make 19 round gems. Attach to edge of circle with piping gel. Attach circle to 3 in. area above dowel rod with melted candy. Paint topper and handle with gold Pearl Dust/lemon extract mixture; let dry.

Step 2

Also: Mold trims for cake. Use jewelry mold to make 201 round gems. Use folk mold to make four large hearts. Paint 115 round gems and four hearts with gold Pearl Dust/lemon extract mixture and remaining round gems with silver Pearl Dust/ lemon extract mixture. Let all pieces dry.

Step 3

Also: Make bow. Tint 7 oz. fondant rose. Knead 1 teaspoon Gum-Tex into rose fondant. Roll out 1/8 in. thick. Cut and assemble bow using two 1 1/2 in. x 6 in. strips for loops, one 1 1/2 in. x 2 in. strip for knot and two 1 1/2 in. x 5 in. strips for streamers. Let dry, supporting loops with facial tissue. Let bow and streamers dry on cornstarch-dusted ball pan half. Reserve remaining rose fondant.

Step 4

Bake and cool 3-layer cakes (for 10 in. cake, trim one layer to 1 in. high for a 5 in. high cake). Ice cakes smooth in rose. Prepare cakes for stacked construction.

Step 5

Roll out black fondant 1/8 in. thick. Cut a 10 in. circle; center on bottom of 8 in. cake pan. Smooth over edge to create a 1 in. border; trim as needed. Lift off and position on 8 in. cake and smooth. Divide 8 in. cake sides into eighths below border. Mark for scallops 1 in. deep. Attach silver gems at scallop markings and bottom border with icing. Trim a hidden pillar to 5 in. tall and insert in center of 8 in. cake for candy ball support.

Step 6

Attach gold gems to 10 in. cake sides, 1/4 in. apart, vertically and horizontally. Roll out reserved rose fondant 1/16 in. thick. Cut 12 strips, 1/4 in. x 5 in. Center one strip on each cake side, attaching with icing. Attach a strip on either side of center strip, 1/4 in. apart. Attach gold heart to each group with icing.

Step 7

At party: Position perfume bottle on top of 8 in. cake. Insert handle on rod through hole. Secure with melted candy. Attach bow and streamers with melted candy; let set.

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Rose Icing Color

Rose Icing Color

Gum-Tex?

Gum-Tex?

Gold Pearl Dust?

3 bottles Gold Pearl Dust?

White Candy Melts® Candy

4 packages White Candy Melts® Candy

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8 x 2  in. Round Pan

8 x 2 in. Round Pan

10 x 2 in. Round Pan

10 x 2 in. Round Pan

Cookie Sheet

Cookie Sheet

Cake Circles

Cake Circles

Fanci-Foil Wrap

Fanci-Foil Wrap

11 x 11 in foamcore board

11 x 11 in foamcore board ((1/2 in. thick))

Small Knife

Small Knife

Use food-safe Wilton Pearl Dust and Color Dust to brush or paint hints of contrasting color on your decorations.

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