Little Formalities Mini Cake
Ready-To-Use White Rolled Fondant (24 oz. makes 4 cakes)
One sheet cake makes 9-12 cakes; each serves 1.
At least 1 day in advance: Make bow loops. Tint 1 oz. fondant rose for each cake. Roll out 1/16 in. thick. Using straight-edge wheel of Cutter/Embosser, cut a 1/2 x 3 in. long strip for each loop. Press ends together and let dry overnight on sides on cornstarch-dusted board. For knot, cut a 1/2 x 1 3/4 in. long rose strip; wrap around ends of 2 loops, then brush strip ends with water. Pinch ends together to secure. Reserve remaining rose fondant for cake top.
Bake 1-layer sheet cake. Cut cake into 3 in. squares. Prepare cakes for rolled fondant. For each cake, tint 4 oz. fondant black. Cover cakes with black fondant; smooth with Fondant Smoother. Roll out white and rose fondant 1/16 in. thick. Cut a 2 3/4 in. white square and a 2 3/8 in. rose square. Attach white, then rose square to cake with damp brush.
Using narrow end of tip 4, punch out black fondant dots; attach to bow loops with damp brush. Attach bow to cake with thinned fondant adhesive. Follow package directions for molding monogram letter using black and white fondant. Attach letter with damp brush.
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