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More Memories in Store! Cake

Celebrate their long-running love. Add photo panels and memento drawers to a luxuriously layered cake decorated with fondant and piped-icing flowers and orchid pink, white and gold Pearl Dust.


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Step 1

At least 7 days in advance: Make white royal icing roses: 84 with tip 101s on tip 3 bases; 30 with tip 102 on tip 7 bases; 30 with tip 104 on tip 12 bases. Make extras to allow for breakage; let dry. Mix orchid pink with small amount of white Pearl Dust. Brush onto roses for subtle color variations.

Step 2

Also in advance: Make green royal icing calyxes and leaves. Make 30 calyxes by piping a 3/4 in. high tip 12 cone onto waxed paper. Insert hooked length of 22-gauge wire; let dry. Make 22, tip 352 leaves on 24-gauge wire. Let dry. Paint edges of all roses and leaves with a mixture of gold Pearl Dust/vanilla mixture; let dry. Attach tip 104 roses to calyxes using royal icing; let dry. Arrange roses and leaves to form bouquet. Wrap wires with green florist tape. Cut ends off 50th Anniversary Pick. Attach Lollipop Stick to back center area using thinned fondant adhesive; let dry.

Step 3

Still in advance: Make drawers and front panels as follows. Cut panels. Tint 24 oz. fondant ivory; add 2 teaspoons Gum-Tex. Roll out 1/8 in. thick as needed. Cut 6 front panels, 4 x 7 1/4 in. Cut 2 drawer bottoms, 2 3/4 x 6 1/2 in. Cut 4 drawer sides, 2 3/4 x 3 1/4 in. Let dry 48 hours.

Step 4

Decorate front panels. Roll out 12 oz. white fondant 1/8 in. thick. Cut 1/2 in. wide strips; attach around all outer edges using damp brush. Roll out remaining fondant 1/8 in. thick; imprint using Graceful Vines Mat. Cut six 2 x 5 in. rectangles and attach to center of panels. Using royal icing, pipe tip 2 curving vines around white borders; attach tip 101s roses (14 per panel). Pipe tip 349 leaves. Roll six 1/2 in. diameter balls of ivory fondant and flatten slightly; attach to centers. Let dry.

Step 5

Assemble drawers. Attach side panels to bottom and front panels using tip 3 and royal icing. Prop as needed; let dry.

Step 6

Finally in advance: Prepare base board. Using pan as a guide, cut board 3 1/2 in. wider than pan on all sides. Cover with 60 oz. white fondant.

Step 7

Bake and cool 2-layer cakes. Ice smooth. Prepare for Stacked Construction. Pipe tip 4 curving vines around sides of round cakes. Attach tip 102 roses using 8 on 6 in., 10 on 8 in. and 12 on 10 in. cake. Pipe tip 352 leaves; when icing crusts, paint edges with gold Pearl Dust/vanilla mixture. Pipe tip 5 bead borders on top and bottom of round cakes, top only of hexagon.

Step 8

At reception: Push 1 in. ball of fondant into top of dowel rod cut to 7 in. Push into cake top. Insert bouquet and pick. Position open drawers and attach drawer fronts with icing. Add mementos.