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A Delicate Drape Cake

A Delicate Drape combines delicate lacework and flowers with lush swags of draped fondant. This dramatic four-tier wedding cake is topped with the Always & Forever musical ornament.


Difficulty: Somewhat Difficult



Step 1

Make all flowers at least 1-2 days in advance.

Step 2

Use gum paste (add a few drops of White-White Icing Color) and Gum Paste Flower Making Set to make the following: 8 small roses (five-petal) on toothpicks; 8 medium roses (2 rows of 5 petals each); 8 medium full-bloom roses (3 rows of 7 petals each).

Step 3

Use rolled fondant and apple blossom cutter from Flower Making Set to make 280 apple blossoms; cup flowers on thick foam, using rounded end of modeling stick.

Step 4

Make 350 pansies using pansy cutter from Flower Making Set. Use royal icing to pipe tip 2 dot centers in apple blossoms and tip 3 dot centers in pansies. Let dry on flower formers dusted with cornstarch.

Step 5

Bake and cool 4 Mini Wonder Mold cakes; cut lengthwise in half. Set aside.

Step 6

Bake and cool four 18 in. Half Rounds (2 in. high) to create a 4 in. high cake; bake and cool 2-layer 9, 12 and 15 in. cakes. Prepare cakes for fondant and stacked and pillar construction.

Step 7

Use Cake Dividing Set to divide 18 in. Round Cake into 8ths; attach Mini Wonder Mold halves to each division point with buttercream icing. Ice mini halves; pipe tip 1A large upright shells to create a skirting dimension on cakes.

Step 8

Cover cakes with the following amounts of rolled fondant: 18 in. Round with mini halves (5 pks.); 15 in. (3 pks.); 12 in. (2 pks), 9 in. (1 1/2 pks.). Smooth all with Easy-Glide Smoothers.

Step 9

Support 18 in. and 15 in. cakes with dowel rods. On 15 and 18 in. cakes, use garland marker to mark 2 in. deep garlands; on 12 in. cake, mark garlands 1 1/2 in. deep; on 9 in. cake, 1 in. deep.

Step 10

Using buttercream icing, pipe tip 2 cornelli lace on sides of 12 in. petal and sides of 18 in. round with mini cakes. On 18 in. cake, pipe tip 5 bead bottom border.

Step 11

Cut and shape the following pieces from 2 pks. of rolled fondant to form swags (8 for each cake):

Step 12

For 18 in. cake, 8 x 4 in. pieces; for 15 in. cake, 7 x 4 in. pieces; for 12 in. cake, 6 x 4 in. pieces; for 9 in. cake, 4 1/2 x 4 in. pieces. Gather pieces together to drape and attach to cakes with brush dipped in water.

Step 13

Position gum paste roses at swag points; small on 9 in. cake; medium on 12 in.; medium full-bloom on 15 in.

Step 14

Attach remaining flowers to cake with tip 3 dots of buttercream icing.

Step 15

Add tip 2 dots to accent flowers on all tiers. Position ornament.