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Pleated Pathways Cake


Step 1

In advance: Prepare base board. Wrap foamcore board with foil and brush with piping gel. Tint 48 oz. of fondant rose; roll out 1/8 in. thick. Cut piece 2 in. larger than board. Cover board and smooth with Fondant Smoother. Reserve remaining rose fondant.

Step 2

Also: Make flowers. Roll out reserved rose fondant 1/16 in. thick. Cut 26 large flowers using pansy cutter from Flower Making Set; cut 56 small flowers using apple blossom cutter from set. Make extras to allow for breakage and let dry on small flower formers dusted with cornstarch. When dry, attach 26 small flowers to 26 large flowers with tip 3 dots of icing. Pipe tip 3 dot centers on all flowers; let dry.

Step 3

Prepare 1-layer (2 in. high) cakes for Stacked Construction. Prepare and cover cakes with rolled fondant; smooth with Fondant Smoother. Pipe tip 5 bead bottom borders on all cakes. Make fondant drapes for all tiers; drapes will be made using the following fondant strips: For 7 in. cake, cut 6 x 12 in. strip; 10 in. cake, cut 6 x 14 in. strip; 13 in. cake, cut 6 x 17 in. strip; base board, cut 6 x 20 in. strip. Attach drapes on corresponding cakes with damp brush. Before brushing drapes with Pearl Dust, cover exposed areas of cake with facial tissue, leaving only fondant drapes uncovered. Dip dry brush in Pearl Dust and apply to drapes. Attach flowers with tip 3 dots of icing.

Step 4

At reception: Position topper.

Always place a separator plate, or cake board cut to fit, on the cake where you position any figurine or topper. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape.