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Diamonds are Forever Cake

A dramatic shape for impressive tiered cakes. Create this contemporary look for weddings, showers, anniversaries and more—the unique diamond shape is a stunning foundation for rolled fondant (as shown here).


Difficulty: Medium


Step 1

Several days in advance, make 6 to 8 gum paste roses using large cutter from set. Make 10 to 12 green leaves on wires according to instructions in book. Set aside to dry.

Step 2

Cut foam core one inch larger all around using largest pan as a guide. Brush foam core with pipe gel and cover with white fondant; set aside.

Step 3

Prepare 2-layer cakes for stacked construction and to be covered with fondant. Cover cakes with yellow fondant. Stack cakes on fondant-covered board. Using pan as a guide, cut panels of white fondant 1/8 in. thick and 4 in. high down to 1 in. high. Length with varying depending on cake size. Attach white fondant panels to sides of cake with damp brush and seam edges together. Cut strips of fondant 1/16 in. thick x 1/4 in. wide. Attach to fondant panels with damp brush, trim panel, space approximately 3/4 in. to 1 in. apart. Form a 2 x 1/2 in. fondant base for flowers and leaves. Position 6 flowers and 10 leaves on cake.

Step 4

Cake serves 116 as a party cake. If used as a wedding cake, the top tier is traditionally saved for the first anniversary and the number of servings does not include the top tier; in that case it will serve 98.