Proudly display the wedded couple?s monogram while serving trendy cupcakes at the reception. When stacked together on the Towering Tiers Cake and Dessert Stand, the cake and cupcakes make quite an impression!
Two days in advance, make fondant decorations. Tint 16 oz. fondant rose and add 1 teaspoon Gum-Tex.
Monogram: Roll out rose fondant 1/8 in. thick fondant and cut out letter. Let dry on cornstarch-dusted cake board. Attach lollipop sticks to back of letter using thinned fondant adhesive, leaving 3 in. of stick extending at bottom. Let dry.
Flowers: You will need 54 flowers. Roll fondant 1/16 in. thick; cut 5 large rose petals and a round using the large open end of tip 4 for each. Slightly ruffle edges of petals using stick on thin foam. Attach petals to round using damp brush. Roll a small ball of white fondant for center and attach. Dry in flower forming cups. Dust with white pearl dust when dry.
Bake 2-layer 3-in high cake, 23 yellow and 28 chocolate cupcakes. Position cake on foil-covered board.
Using rose buttercream icing, pipe tip 4 bead bottom border around cake. Pipe tip 2A white buttercream icing swirls on cupcake tops. Attach sugar pearls.
At Reception: Assemble Towering Tiers Cake and Dessert Stand following assembly instructions in package, using 8, 10, 12, 14 and 16 in. plates. Arrange cupcakes on stand; attach flowers to stand and cupcakes. Position cake on top of tier. Insert monogram in cake top and attach flowers using dots of icing. Cake is saved for first anniversary.
It?s the elegant simplicity of daisies that makes this the perfect cake for a spring or summer wedding or shower. Beautiful fondant blossoms rim the cakes sides and top it with a bountiful, vibrant bouquet.
Softly shaded tiers draped in daisies are linked by pretty Tailored Tiers separators, each covered with fondant in a lively imprinted design. The illuminated fountain and the dazzling crystal-look topper complete the look.