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Taking the Big Step Cake

This exquisite floral design is expertly created using the Floral Fantasy Fondant Imprint Mat. Perfect for a wedding, shower or birthday celebration, these decadent chocolate tiers will surely tempt all party-goers.


Difficulty: Medium


Step 1

In advance: Tint 72 oz. fondant brown; cover base board. Tint 96 oz. fondant ivory. Reserve 72 oz. for cake panels. Add 2 teaspoons Gum-Tex to 24 oz. ivory fondant; roll out into a 20 x 10 in. rectangle. Imprint design using Fondant Imprint Mat. Make 18-loop top bow using 1 x 9 1/2 in. imprinted strips.

Step 2

Ice 2-layer cakes smooth with Chocolate Buttercream. Prepare for Stacked Construction and position on fondant-covered base board.

Step 3

Roll out remaining ivory fondant 3/16 in. thick. Place on Imprint Mat and roll over once to imprint design. Cut two 4 1/2 x 20 in. strips and two 4 1/2 x 23 in. strips. Position 23 in. strips on opposite sides, matching ends on top of cake, then position two remaining strips.

Step 4

Roll out 24 oz. white fondant into a 5 x 20 in. rectangle, 3/16 in. thick. Cut eight 1/2 x 20 in. strips and position on cake sides about 1/2 in. away from edges of ivory fondant strips. Using tip 1 and thinned royal icing tinted brown, outline and fill in imprints on side strips and bow. Position bow on cake top. Use buttercream to pipe tip 5 bead bottom borders.