This cake achieves the fantasy. The center round tiers and adorned with hand-rolled ribbon roses, luxuriant fondant swags and bows. Surrounding these cake are fine puffed hearts, each accented by a rose corsage.
In advance, make 35 large and 19 small rolled ribbon roses with stamensand 3 bows using a mixture of 2 packages Ready-To-Use Rolled Fondant and 2 cans of prepared Gum Paste Mix. Trim small roses to 3/4 in. high. Set aside. (NOTE: DO NOT EAT FLOWERS WITH STAMENS).
Trace vine patterns on cakes with toothpick. Thin 1/2 box of fondant with water to piping consistency. Let stand for several hours until it reaches a smoother consistency. On 7 and 10 in. cakes, pipe vines using thinned fondant and tip 2. On puffed heart cakes, pipe vines using thinned fondant and tip 6. Make fondant swags for 14 in. cake: For bottom swag, cut a 5 x 6 in. piece of fondant; gather at each end and attach to cake at bottom border with brush dipped in water, positioning top end 2 in. from bottom edge of cake.
For center swag, cut a 5 x 5 in. piece, gather and attach, ending 3 in. from bottom edge. For top piece, cut a 6 x 7 in. piece, gather and attach, overlapping top edge of cake. If necessary, use toothpicks to hold swags in place until completely dry. Remove toothpicks when dry. Mark vine design below swag and pipe using tip 2 and thinned fondant. Pipe tip 6 bead bottom borders on all cakes using thinned fondant. Attach flowers to cakes with thinned fondant.
Make 32 leaves: Roll out fondant/gum paste mixture and cut circle with cookie cutter. Fold in half and again in half, pinch unfinished edge (bottom of leaf). Position leaves around flowers. Tuck 3 pearl sprays beneath roses on hearts. Attach bows on cakes with thinned fondant. At reception, assemble cakes, positioning 14 in. cake on 12 x 2 in. Styrofoam circle, and heart cakes angled on Styrofoam rectangles.
Note: The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.
These quick and easy fondant flowers can be placed on your cake right after you roll them. Roses can be made in a variety of sizes. Position alone on a mini sweet treat, in groupings or as a border, then add fondant or buttercream leaves to create a full