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Across the Threshold Cake

Texture is all-important on a pure white wedding cake. Here, the delicate furls of handmade roses and tine raised dots against smooth white fondant are so tempting your guests may want to reach out and touch them.


Difficulty: Medium


Step 1

In advance, using royal icing thinned with water, pipe 360 tip 2 dots ranging from 1/4 in. diameter to 3/8 in. diameter. Let dry.

Step 2

In advance, make 70 gum paste roses, 17 small, 23 medium and 30 large. To make roses, follow directions from Floral Collection Flower Making Set, making bases on toothpicks instead of wire (toothpicks will be removed before being placed on cake). For top tier (small roses) use medium rose petal cutter for all rows. For middle tier (medium roses) use medium rose petal cutter for all but last row of petals; use large rose petal cutter for last row. For bottom tier (large roses) use large rose petal cutter on all petals. Soften edges of all petals with ball tool from Confectionery Tool Set on foam squares. Use a mixture of 1 Tablespoon meringue powder with 1 tablespoon water to "glue" petals for flowers. Do not add calyxes. Let dry.

Step 3

Prepare cakes for stacked construction. Prepare cakes for rolled fondant by lightly icing with buttercream. Cover cakes with rolled fondant; smooth with Easy-Glide Smoothers.

Step 4

Randomly attach royal icing dots to cake sides with buttercream icing. Pipe tip 6 bead bottom border on all tiers and attach roses with buttercream. At reception, position ornament†.

*Note: The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.

†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-sided craft tape