Peachy Pair Cake
Cake serves 49
- 18 in. square plywood or foamcore board (1/2 inch thick)
- Fresh Flowers
2 days in advance: Make bow loops. Combine 1/2 teaspoon Gum-Tex with 4 oz. fondant. Roll out fondant 1/8 in. thick. Cut 14 strips 5 x 3/8 in. wide. Attach ends with damp brush; let dry on sides on cornstarch-dusted surface. Also: Prepare base board. Roll out 68 oz. white fondant 1/8 in. thick. Place on Imprint Mat and roll over once to imprint design. Cover base board.
Tint 72 oz. fondant peach. Prepare 2-layer 8 in. cake (bake two 1 1/2 in. high layers for a 3 in. high cake) and 1-layer 14 in. cake (2 in. high) for Stacked Construction; position dowel rods to support 8 in. cake near back right corner of 14 in. cake, 1 1/4 in. from edge. Prepare cakes for rolled fondant and cover with peach fondant; smooth with Fondant Smoother. Position cakes on base board. Mix Pearl Dust with a small amount of vanilla; paint on base board imprint areas. For ribbons, roll out reserved white fondant 1/8 in. thick. Cut two 3/8 x 18 in. strips for 14 in. cake and two 3/8 x 12 in. strips for 8 in. cake. Attach 1 1/2 in. from edges with damp brush. Pipe tip 5 bead bottom borders.
At reception: Insert small ball of fondant and position fresh flowers following Display Cups directions; insert cups where ribbon strips meet. Attach bow loops with dots of icing.
*Combine Creamy Peach with Rose for peach shown.
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