Prepare base board three days in advance. Use brush to cover cake base with piping gel. Cover cake board with chocolate fondant.
Prepare royal icing following recipe directions. Tint a small portion black and remaining icing light tan.
Make oval topper three days in advance. Knead 1 tablespoon Gum-Tex into 16 oz. chocolate fondant. Roll out fondant 1/8 in. thick. Use oval plaque pattern to cut out one oval. Use pattern presses to mark scrolls on fondant. Use tip 3 and light tan icing to outline scrolls. Let dry 24 hours on cornstarch-dusted cake board.
Make 24 medallions three days in advance. Roll out chocolate fondant 1/8 in. thick. Use fondant trimmer and medallion pattern to cut out 24 medallions. Use tip 3 and light tan royal icing to outline scrolls on sides. Use tip 2 to overpipe scrolls. Use tip 2 to outline top and bottom scrolls, use tip 1 to outline inside scrolls. Let medallions dry 24 hours on cornstarch-dusted cake board. Reserve remaining fondant.
Decorate fondant pieces two days in advance. Use brush and brown Color Dust/lemon extract mixture to paint light tan scrolls on oval and medallions. Let dry 20 minutes, then use brush and bronze Pearl Dust/lemon extract mixture paint oval and medallions with streaks. For key, tint 2 oz. white fondant light tan. Roll out fondant 1/8 in. thick. Use key pattern and knife to cut out one key shape. Use damp brush to attach to oval. Use tip 3 and light tan royal icing to outline handle of key and pipe fleur-de-lis and dot. Let dry 20 minutes. Use brush and bronze Pearl Dust/lemon extract mixture to paint key. Let dry 24 hours.
Make cakes two days in advance. Prepare batter following recipe directions. Bake and cool 12 in. square cake (l-layer, 3 in. high). Bake 8 in. round cake, 5 in. high (two layers, 2 1/2 in. high). Prepare cakes for stacked construction.
Prepare buttercream icing following recipe directions. Tint light tan. Use spatula to ice cakes smooth. Position round cake on same size board and 12 in. cake on cake board cut to fit. Assemble cakes on prepared base board.
Make heart and decorate cake one day in advance. Roll out reserved chocolate fondant 1/8 in. thick. Use largest (5 in.) heart cutter from nesting cutter set to cut one heart shape. Tint 1/2 in. ball light tan fondant black. Use knife and keyhole pattern to cut one keyhole. Use damp brush to attach keyhole to heart center. Use decorative press set to imprint scrolls and designs on heart. Use dots of icing to attach heart plaque to round cake. Use tip 3 and light tan royal icing to outline keyhole, scrolls and designs. Let dry 20 minutes. Use brush and brown Color Dust/lemon extract mixture to paint outline and scrolls. Let set 1 hour, then use brush and bronze Pearl Dust/lemon extract mixture to cover hearts with streaks.
Use dots of icing to attach medallions to square cake, six on each cake side.
Complete decorating cake one day in advance. Use decorative press set to imprint scrolls on round cake. Use tip 3 and light tan buttercream icing to outline scrolls and pipe bead bottom borders.
Complete oval topper one day in advance. Melt light cocoa Candy Melts candy according to package directions. Use brush and melted candy to attach two lollipop sticks to back of oval, extending 5 in. at bottom. Chill until firm, 3 to 5 minutes.
Position topper at reception. Insert topper into top tier.
+The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.
Add the burlap textured fondant details on this cake easily by using the Wilton Burlap Pattern Roller to imprint pattern. By blending burlap with metallic touches of bronze, it creates a glamorous one-of-a-kind tiered cake perfect for a wedding or anniversary.
This white wedding cake design is luxuriously covered in ribbon roses and highlighted with dazzling Wilton Pearl Color Mist food color spray! It?s both beautiful, and perfect when you want an all-buttercream decorated cake.