Lovely Loops Reception Cake
Cake serves 56.
- 7/8 in. wide violet ribbon (approximately 64 in.)
- Double-stick tape
In advance: Make flowers. Knead 1/4 teaspoon Gum-Tex into 3 oz. fondant. Roll out 1/16 in. thick. Cut approximately 115 flowers using apple blossom cutter from Flower Making Set. Place flowers on thick foam and cup centers with rounded end of modeling stick from set. Let dry. Add tip 2 dot centers in royal icing.
Also: Make bow loops. Knead 1 teaspoon Gum-Tex into 10 oz. fondant. Roll out 1/8 in. thick. Cut 15-18 strips, 1 1/4 x 7 in.. Brush ends with Fondant Adhesive and pinch together to form loop. Set on sides on cornstarch-dusted surface and let dry for 2-3 days. Assemble bow following instructions.
Prepare 2-layer cakes for rolled fondant by lightly icing with buttercream. Prepare cakes for Stacked Construction, positioning 12 in. cake on 14 in. plate. Cover cakes with fondant; smooth with Fondant Smoother. Assemble cakes. Attach 38 in. of ribbon around bottom border of 12 in. cake, securing with double-stick tape. Repeat for bottom border of 8 in. cake, using 26 in. of ribbon.
Imprint scrolls above ribbon using small c-scroll pattern press, spacing 1/4 in. apart. Cover imprints with tip 3 outline; add tip 3 dot and teardrop design for each scroll. Pipe tip 3 bead bottom borders; attach flowers with dots of icing. Position bow on cake top.
*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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