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Floral Frost Cake

Topped with gum paste roses and bedecked with blossoms, this lovely cake will astound your wedding guests. Artfully displayed on the 3-Tier Pillar Cake Stand, this cake creates a stunning centerpiece.


Difficulty: Medium



Step 1

At least 1 week in advance: Make gum paste roses and stephanotis, blossoms and leaves. Make 24 roses on 22-gauge wires using largest rose cutter and 18 leaves on 26-gauge wires using rose leaf cutter. Make 21 stephanotis on 24-gauge wires using calyx cutter. Also make 308 small blossoms and 196 medium blossoms using apple blossom and pansy cutters. Make extras to allow for breakage and let dry.

Step 2

Also: Make draped hearts. Cover plates from 3-Tier Pillar Cake Stand Set and outside of cake pans with waxed paper. Secure pans to corresponding plates with royal icing dots. Roll 3/8 in. thick fondant logs, long enough to wrap around bottom of each cake pan. Wrap logs in plastic wrap then secure in position with icing dots. Roll out gum paste 1/8 in. thick; cut 28 hearts using 2nd largest cutter from nesting set. Using dots of icing, attach hearts around prepared pans, with heart points hanging about 1 1/2 in. below plates. Position 11 hearts around 12 in. pan, 9 around 10 in. pan. Position 8 hearts around 8 in. pan, trimming 1 heart in back to fit. Using royal icing, decorate hearts with tip 2 scrolls. Attach 3 small and 5 medium blossoms to each heart with tip 4 dots. Let dry for several days.

Step 3

Carefully remove hearts and store on large bubble wrap until reception. Reserve plastic-wrapped fondant logs for assembling cake.

Step 4

Bake and cool 2-layer cakes. Prepare and cover with rolled fondant; smooth with Fondant Smoother. Position cakes on tier stand plates. Remove plastic wrap from fondant logs used for setting up draped hearts and attach at base of each cake with icing dots. Assemble 3 bouquets with florist tape using 8 roses, 7 stephanotis and 6 leaves for each. Insert into flower spikes filled with fondant. Insert in cakes.

Step 5

At reception: Assemble cakes on stand. Attach draped hearts around 12 in. cake with dots of royal icing. With tip 4 dots, attach additional small blossoms in garland shape, 1 1/2 in. deep, starting 2 in. from top edge of cake. Attach a medium blossom below each garland point. Add a tip 2 dot above each small blossom in garland. Repeat with 10 in. then 8 in. cakes.

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