Knead all fondant together and tint ivory. Cut triple-thick cake boards 2 in. wider than 161/2 x 123/8 in. oval pan. Tape boards together and cover with approximately 60 oz. fondant, attaching with a damp brush; smooth with Easy-Glide Smoother.
Follow Cutter Imprinting Guide to determine placement of piped flowers and leaves (this is a visual guide only and should not be traced on the cake). Using forget-me-not, apple blossom, pansy and smallest rose petal cutters from Floral Collection Set, imprint flower and leaf groupings. Outline imprints with tip 2 and royal icing; let set. Thin royal icing (follow thinning instructions in color flow icing recipe); pipe-in imprints with tip 2. Add tip 1 vines and dot flower centers using full-strength royal icing. Pipe tip 5 bead bottom borders in royal icing on all cakes.
At reception, position ornament.
Warning: Always place a separator plate on the cake before
you position any figurine or ornament. This protects both the cake
and your keepsake. For extra stability, secure your figurine to the plate
with double-stick craft tape.
*Note: The top tier is often saved for the first anniversary.
The number of servings given does not include the top tier.
Rated 4 out of
mrs grumpy from
I decided to attempt this cake for my own wedding as I was wearing my mother's antique ivory gown. I used the basic premise but used buttercream frosting and used pillars and separator plates. I kept the ivory base colour and used white and lavender flowers and the cake top had crystal, white, lavender and gold accents. It really turned out well considering I am no pro at cake decorating. I simply love to give something a try.
Date published: 2011-05-13
Rated 5 out of
I used this cake idea to do my mothers' wedding cake. It was a fairly simple cake to do. I would suggest it again. She changed the color to pink. I used the brushed embroidery on this cake as well.