Garden Fountain Cake
Cake serves 222.
In advance, using rolled fondant and the ejector set, make approximately 550 blossom flowers. Eject flowers onto foam dusted with cornstarch, then place on flower formers. Let dry completely.
Tint fondant, 1 pk. at a time (10 pks. total), then knead together to achieve uniform color. Divide fondant into smaller portions for easier handling (keep covered until ready to roll).
Prepare and ice cakes for rolled fondant and stacked and pillar construction: Six 2-layer 8 in. rounds; 1-layer 7 in., 11 in. and 15 in. contour cakes (torte and fill to create 3 in. deep cakes). Smooth using Easy-Glide Smoothers. Position ribbon at bottom of contour cakes and pipe tip 5 bead bottom border on each.
Using icing to attach, randomly position clusters of blossoms on cake sides; add tip 2 stems.
Divide 8 in. round cakes into 6ths. Mold rope border pieces using Planter Mold and attach to bottom border with water. Mold 3 grecian urns for each 8 in. cake; brush back of each fondant urn with water and position on cake at 3 adjoining division marks.
Using icing to attach, position blossoms in vases and add tip 2 dot centers. Support sections where cake plate will rest with plastic dowel rods.
At reception: Assemble cake, fountain and separator ring. Add fresh flowers and greenery. Position ornament and tier topper. Make 1 in. wide ribbon bows and position bows and tulle.
*Note: The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.
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