Scrolling Down the Aisle Cakes
Ready-To-Use White Rolled Fondant (115 oz.)
Cakes seve 62
- Waxed paper
- Facial tissue
At least 3 days in advance: Use patterns to make royal icing scrolls. Copy patterns and tape to cake boards; tape waxed paper over patterns. Spray with pan spray; wipe off excess with facial tissue.
Use royal icing to cover scrolls with tip 9 outlines; pat smooth and flatten slightly. Let dry 24 hours. Turn scrolls over and overpipe backs; pat smooth and flatten slightly.
Let dry 24 hours. Use brush to paint outer edges with thinned royal icing to hide seams. Let dry 24 hours.
Make 30 single scrolls for cake sides; 8 small double scrolls for top of 6 in. cake, 10 medium for 8 in. cake and 12 large for 10 in. cake
Bake and cool 2-layer cakes. Cover with rolled fondant. Insert dowel rods into centers (5 in. will be exposed). Roll out fondant 1/8 in. thick. Cut 4 in. wide strips to wrap around bottom of exposed dowel rods: cut strips 3 1/4 in. high for 6 in. cake, 4 in. high for 8 in. cake, 4 1/2 in. high for 10 in cake. Smooth to hide seams.
Use Cake Dividing Set to divide 6 in. cake into 8ths, 8 in. cake into 10ths, 10 in. cake into 12ths. Roll out fondant 1/4 in. thick; imprint pattern using Fondant Imprint Mat. Use patterns to cut ribbons (8 small, 10 medium, 12 large), making sure patterns are centered over matching rows of flower imprints. Attach to cake at division marks using damp brush.
Tape top hole of 3 globes closed. Cut a 6 in. fondant circle; wrap around globe, leaving bottom hole clear. Slide globes over dowel rods until bottom of globe rests against fondant covered section of dowel rod. Pipe various-size tip 2 scrolls over globes. Paint globes and ribbons with Pearl Dust/vanilla mixture.
At reception: Attach side and top scrolls between ribbons using fondant adhesive.
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