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Packed with Memories Cake

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Tools

Instructions:

Step 1

In advance: Use royal icing to make 50 tip 129 and 50 tip 131 drop flowers with tip 2 dot centers. Let dry. Make gum paste chest, album, purse, shoes and champagne glasses.

Step 2

Chest: Tint 12 oz. gum paste brown; roll out 1/8 in. thick. Cut 2 of each size panel: 6 1/2 x 2 in., 3 x 2 in. and 6 3/4 x 3 1/4 in. (lid and bottom); reserve remaining gum paste. Set panels on cornstarch-dusted cake board; let dry at least 48 hours. Attach 4 upright panels to bottom using tip 3 lines of royal icing; reinforce inside seams with extra icing. Let dry. Roll out reserved brown gum paste 1/8 in. thick. Cut 6 strips 3/8 in. wide for bars on front, back and lid. Cut 4 small triangles for lid corners; cut 8 larger triangles to wrap around corners of base. Attach details by brushing backs with a damp brush. For lock, cut a circle using open end of a decorating tip; roll slightly into an oval shape. Cut in half and attach to edges of front and lid. Score inner circle of lock with knife tip. Use dry brush to dust all panels of chest with dry Gold Pearl Dust™. Mix Pearl Dust with a little lemon extract; brush on chest corners and lock. Let dry.

Step 3

Album: Roll out white gum paste 3/8 in. thick. Cut a 1 3/4 x 1 1/4 in. wide rectangle for inside pages. Tint a small amount of gum paste rose; roll out 1/8 in. thick. Cut a 1 7/8 x 3 in. wide rectangle for cover; wrap and attach over inside pages using damp brush. Use knife tip to score thin lines for white pages; use brush handle to score binding lines on pink cover. Let dry. Use FoodWriter™ markers to print message and draw hearts.

Step 4

Purse: Roll out white gum paste 1/8 in. thick. Cut a 2 3/4 x 1 1/8 in. wide rectangle. Fold up 1 in.; pinch sides. Trim top to shape flap; fold over and secure using damp brush. Paint clasp using Pearl Dust mixed with lemon extract. Let dry.

Step 5

Shoes: For her shoes, roll 2 white gum paste logs 1 1/2 x 3/8 in. and shape into tapered high heels. For his shoes, tint gum paste black. Roll 2 logs 1 1/2 x 3/8 in. and shape into shoes. Hollow out inside of all shoes using small end of dog bone tool from Fondant/Gum Paste Tool Set. Let dry.

Step 6

Champagne Glasses: Press a 3/8 in. ball of gum paste onto top of 4 in. lollipop stick. Use ball tool from Fondant/Gum Paste Tool Set to indent center; pinch to shape top of glass. Wrap 1/2 x 1/4 in. log around stick, 1/2 in. lower. Pinch to shape glass base. Trim as needed to push into cake. Let dry.

Step 7

Bake and cool 1-layer cake; ice smooth. Pipe tip 3 double drop strings 2 in. apart, 3/4 in. and 1 in. deep. Pipe tip 16 shell top border and tip 18 shell bottom border. Attach flowers with icing dots; pipe tip 352 leaves. Position chest base on cake top; insert topper. Pipe tip 55 message. Position album, purse, shoes, champagne glasses (trim sticks to fit) and bottle candle. Cut 1 1/4 x 9 in. strip of parchment paper; print message with marker. Attach to topper with double-stick tape. Attach lid to chest with royal icing.

*Combine Brown with Red-Red for brown shown.