Romantic Roses Cake

Step 1

In advance, using rolled fondant, make 20 large, 27 medium and 23 small ribbon roses. Combine 48 oz. of fondant with 1 tablespoon plus 1 teaspoon of Gum-Tex.

Step 2

For large roses, roll fondant 1/16 in. thick on Roll & Cut Mat lightly dusted with cornstarch. Cut into strips 1 1/2 in. wide x 12 in. long. Begin rolling lightly from one end, gradually loosening roll as flower gets larger. Fold cut end under. Trim flower to desired height with scissors.

Step 3

Flower should be approximately 2 1/4 in. across; let dry in mini muffin pan lightly dusted with cornstarch. Follow same procedure for medium and small roses, using strips 1 in. wide x 6 in. long. Medium flower should be 1 1/4 in. across; small flower should be 1 in. across. Let all dry as for large flower.

Step 4

Prepare 2-layer cakes for stacked construction. Prepare for rolled fondant by lightly icing with buttercream. Cover tiers with fondant and smooth with Fondant Smoother.

Step 5

At reception: Assemble cakes. Attach roses with buttercream.

*Note: The smallest tier is often saved for the first anniversary. The number of wedding servings given does not include the top tier.