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Calla Lily Classic Cake

Scalloped fondant ribbons and gum paste bouquets turn a charming cake spectacular. Use our Calla Lilly Former Set and 10-Pc. Fondant/Gum Paste Tool Set to form the fabulous flowers.

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Instructions:

Step 1

In advance: Make 50 gum paste calla lilies.

Step 2

Also in advance: Prepare base board. Using pan as a guide, cut board 1 in. larger than pan on all sides. Cover base board with 24 oz. ivory tinted fondant; reserve remaining fondant.

Step 3

Bake and cool 2-layer cakes. Ice smooth and prepare for Stacked Construction.

Step 4

Tint 24 oz. fondant ivory and knead in any reserved fondant. Roll out 1/8 in. thick. Use pattern to cut scalloped ribbons (cut one 19 in. long for round cake; two 18 in. long for hexagon cake). Use narrow end of tip 8 to cut a hole in each scallop, about 1/4 in. from edge. Roll up ribbons; unroll as you attach to cake sides with icing dots. Pipe tip 5 bead bottom borders. For side flowers on board, use florist tape to secure 3 lilies together at staggered heights. Use remaining lilies and florist tape to assemble bouquet. Wrap stems with ribbon and secure with tape

Step 5

At reception: Insert dowel rod cut to 4 in. long into center of round cake. Push 1 in. ball of fondant into top end. Insert bouquet at desired height in cake top. Position 3 lilies on base board.

* Combine Ivory with Lemon Yellow for yellow shown.

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