This wedding cake looks as pretty as a picture decorated with fondant buttons, bows and ribbons. crafted in the Fabric Fondant and Gum Paste Mold. A sweet fondant bride and groom topper adds a personal touch to the occasion.
Three or more days in advance: Make fondant heart. Tint 30 oz. fondant dark pink, 14 oz. light pink. Add 1/4 teaspoon Gum-Tex to 3 oz. dark pink (reserve excess to cover board). Roll out 1/8 in. thick as needed. Use largest cutter from set to cut dark pink heart. Use Fabric Mold to mold light pink button, bow and smallest ribbon (reserve excess for cake trims). Use damp brush to attach ribbon around edge of heart; attach bow and button. Let dry three days on cornstarch-dusted, waxed paper-covered board. Attach treat stick to back using thinned fondant adhesive; let 4 in. extend at bottom to insert into cake.
Also in advance: Make
fondant bride and groom. Tint fondant: 2 oz. black, 1/2 oz. brown, 1 oz. copper; reserve 4 oz. white. Add 1/4 teaspoon Gum-Tex to each color, 1/4 teaspoon to white. Roll out fondant 1/8 in. thick unless otherwise specified. Attach pieces using damp brush.
Bride: Use 3 1/2 oz. white to shape a bell-shaped skirt, 1 3/4 x 2 1/4 in. wide, tapering to 1 in. wide at waist; flatten bottom so it stands straight. Use copper to shape a 1 in. round head and 1 1/2 in. high torso. Let pieces dry for 24 hours on a cornstarch-dusted waxed paper-covered board. Insert toothpick through torso, leaving 1/2 in. extended at each end. Insert into skirt. Insert head at top. Roll out white 1/16 in. thick. Cut a 1 x 1 3/4 in. strip. Attach for dress bodice; use knife to shape neckline. Roll and attach two 1 1/2 x 1/4 in. log arms. Mold and attach small button flower. Roll out brown. Cut and attach strips for hair. Use FoodWriter to draw dot eyes and smile. Stand on cornstarch-dusted surface to dry for 24 hours.
Groom: For pants, shape a 2 1/2 x 1 1/4 x 1/2 in. thick rectangle. Cut a 2 in. slit for legs. Smooth edges and shape by hand; flatten bottom so it stands straight. Shape a white 1 1/4 x 1/2 x 1 1/4 in. high torso. Shape a 1 in. round head. Let pieces dry for 48 hours on a cornstarch-dusted waxed paper-covered board. Shape 3/4 in. long oval shoes; insert toothpicks and attach to pants. Insert toothpick through torso, leaving 1/2 in. extended at each end; insert into pants. Insert head at top. Roll out black. Cut a 3 1/2
Finally in advance: Prepare board. Using pan as
a guide, cut board 1 in. larger on all sides. Prepare and cover board with reserved dark pink fondant.
Bake and cool 2-layer cakes. Prepare and cover both the 6 in. Round, and the 15 in. Petal cake with rolled fondant. Prepare for Alternate 2-Plate Set-Up . Use Fabric Mold
to mold largest white ribbon; attach around top of 6 in. cake using
damp brush. Mold cake trims. Use reserved light pink fondant and
Fabric Mold to mold eight of four buttons, eight bows, and 48-50 of
each size button flowers. Use damp brush to attach buttons for bottom
borders, overlapping large buttons on small buttons. Attach bows at
petal cake indentations; attach buttons to bows. Attach small button
flower to bride?s hands.
At reception: Position gazebo, bride and groom and top tier. Insert
*Combine Brown with Red-Red and Black for brown hair shown.
** The smallest tier is often saved for the first anniversary. The number of
servings given does not include the smallest tier.