Floral Finery Cake
Cake serves 128.
In advance: Prepare base board. Cover plywood or foamcore board with 48 oz. white fondant. Reserve remaining fondant.
Bake and cool 2-layer cakes using firm-textured batter such as pound cake. Each pan will need to be baked twice, iced and stacked together to achieve the full pillow effect. Assemble each cake on a cake board cut to fit. Ice cake smooth and cover top layer with white fondant. Smooth with Fondant Smoother and trim at seam.
Place cake board on top of cake and carefully flip to position covered layer at bottom. Tint 72 oz. fondant ivory. Roll out 1/8 in. thick. Imprint fondant with design following Imprint Mat instructions. Cover cake tops with imprinted ivory fondant. Brush with Pearl Dust.
Fill in imprint designs using white icing and tip 2. Prepare cakes for Stacked Construction. Pipe tip 6 bead border over seam.
Make 4 tassels for each tier. Roll out white fondant 1/16 in. thick. Cut a 4 x 2 1/2 in. wide rectangle. Cut 1/8 x 2 in. deep slits on bottom edge with knife. Roll up strip. Pinch and shape uncut top into a ball. Cut a 1/4 x 1 in. strip. Wrap around tassel under ball, attaching with fondant adhesive. Trim ends for a 2 1/2 in. long tassel. Attach to cake corners with adhesive.
At reception: Stack cakes.
*The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.
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