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Ivory Grandeur Cake

This design surely takes the cake! Decorated with fondant flowers and delicate sotas, this cake will captivate your guests.

3.8 Average of 6 ratings

Difficulty: Somewhat Difficult
Average of 1 reviews



Step 1

In advance, use Ready-To-Use Fondant to make the following flowers: 60 small blossoms; 25 medium flowers; 6 large flowers. Make extras to allow for breakage and let dry as directed.

Step 2

Prepare and cover 2-layer cakes with fondant - seven 6 in. cakes and one each 8 and 12 in. cakes. Dowel rod 12 in. and 6 in. cakes where plates will rest. Decorate 8 and 12 in. cakes: Randomly pipe tip 1s sotas; attach medium flowers with icing. Add tip 363 shell bottom borders.

Step 3

Position six 6 in. cakes around a center 6 in. cake. Pipe tip 1s sotas on tops and descending over sides of outer cakes. Position 12 in. cake on top. Attach remaining flowers with tip 2; add tip 2 dot centers to small blossoms. Roll 1/2 in. diameter fondant rope to frame bottom edges of 6 in. cakes. Brush bottom edge of cake lightly with water and attach rope. Pipe tip 1s sotas on rope. Position ornament.