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Wicked Wedlock Halloween Wedding Cake

This dark and mysterious cake is an unforgettable way to tell your haunted Halloween love story. Make the cascade of shadowy flowers with our gum paste flowers set and draw the cracked marble pattern on the fondant cakes with black FoodWriter edible color marker.

(7)

Difficulty: No Reviews



Ingredients

Makes

Cake serves 62.+

Techniques Used

Tools

Instructions:

Step 1

Make flowers and leaves one week in advance. Tint 4 oz. gum paste violet, 1 oz. black and 2 oz. green.

Use violet gum paste, rose cutters and instructions in gum paste flowers set book to make five large and three small briar roses without calyxes, wires and stamens.

Use black gum paste and flower impression mat to make a gerbera daisy center for each flower. Prepare gum glue adhesive following recipe directions. Attach petals and center. Let dry overnight in cornstarch-dusted flower forming cups (Use heavy-duty foil to make additional cups, if necessary.)

Use green gum paste, cutters, and hydrangea leaf instructions in gum paste flowers set book to make four hydrangea leaves and seven large rose leaves, all without wires. Let dry overnight in cornstarch-dusted wave flower formers.

Step 2

Highlight flowers and leaves three days in advance. Use brush and purple Color Dust/lemon extract mixture to paint flower petals. Let dry, about 5 minutes. Use brush and black icing color to paint edges of petals. Let dry, about 5 minutes. Use brush and white Color Dust/lemon extract mixture to paint highlights inside petals. Let dry, about 5 minutes. Use brush and spruce green Color Dust/lemon extract mixture to paint leaves. Let dry, about 5 minutes. Use brush and black icing color to paint edges of leaves. Let dry, about 5 minutes. Use brush and white Color Dust/lemon extract mixture to paint highlights inside leaves. Let dry, about 5 minutes.

Step 3

Prepare base board two days in advance. Use 18 oz. black fondant to cover base board.

Step 4

Make layered cakes two days in advance. Prepare batter following recipe directions using 2 in. high pans. Bake and cool 6 in., 8 in. and 10 in. 2-layer cakes.

Prepare buttercream icing following recipe directions. Use spatula to ice cakes smooth. Use ivory and black icing colors to marbleize 42 oz. white fondant. Use marbleized fondant to cover 6 in. and 8 in. cakes. Use 36 oz. black fondant to cover 10 in. cake.

Step 5

Assemble cakes. Stack cakes on prepared base board.

Step 6

Make black angled background for 8 in. cake. Use 20 in. fondant roller with orange guide rings to roll out 12 oz. black fondant 1/8 in. thick. Use fondant trimmer and pattern to cut one angled strip. Reverse pattern to cut a second strip. Use damp brush to attach first strip to 8 in. cake, so that widest edge aligns at bottom. Attach second strip, so that short edge aligns with first strip and angle is placed in the opposite direction to create a symmetrical shape. Use brush to brush strip with piping gel. Attach black sugar.

Step 7

Decorate 10 in. cake. Use 20 in. fondant roller with blue guide rings to roll out black fondant 1/16 in. thick. Use knife to cut random shapes. Use damp brush to attach to cake top and sides. Use brush and black icing color to paint shapes.

Step 8

Decorate 6 in. and 8 in. cakes. Use black FoodWriter edible color marker to draw cracks on marbleized area of cakes. In candy melting plate, combine periwinkle blue, brown and white color dust to make gray. Use brush and gray Color Dust/lemon extract mixture to paint cracks. Let dry, about 5 minutes.

Step 9

Attach flowers and leaves. Use brush and gum glue adhesive to attach flowers and leaves to cakes in a cascade fashion. Let dry several hours.

+The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.