Their milestone moment is marked by an extra-
tall cake with dramatic detail. The promise of an exciting future is captured in sweet peas on textured loops for La Quincean~era and by shining silver leaf and scroll patterns for the Bar Mitzvah boy.
Prepare rose fondant for base color. Tint 14 oz. fondant with 1/2 plus 1/8 teaspoon rose icing color. This base color will be used to tint all fondant and gum paste needed. Store away from light when not in use.
Make flowers. Use wire cutters to cut 26-gauge wire from gum paste wire and tape sets into 310 pieces, 4 in. long. Knead 1 oz. rose base color into 16 oz. gum paste. Use 9 in. fondant rolller with pink guide rings to roll out gum paste 1/16 in. thick. Use sweet pea cutter set to make 310 sweet peas on wires according to package directions.
Use calyx cutter from stepsaving rose bouquets flower cutter set to cut and attach a sweet pea calyx for each flower.
1. Cut calyx. Dust back of storage
board with cornstarch. Use
9 in. fondant roller with pink guide rings
to roll out rose gum paste 1/16 in. thick. Use
small calyx cutter from stepsaving rose
bouquets flower cutter set
to cut a calyx.
2. Style calyx. Use veining
tool from 10-pc. gum paste/
fondant tool set to shorten
the sepals by cutting at an
angle to retain a point.
3. Assemble flower. Brush the
center of the calyx with gum
glue adhesive. Thread wire
holding flower through the
center of the calyx.
4. Center sepal up the middle
of the back petal. Press
gently to attach calyx to
flower. Hang on flower
drying rack to dry.
Use dry brush to brush with orchid pink Pearl Dust.
Make loops. Knead 16 oz. gum paste into 48 oz. white fondant. Use fabric fondant and gum paste mold to make 240 medium ribbons. Use knife to trim 80 each to 4 in. and 6 in. long; keep 80 full-length ribbons. Fold over and use damp brush to secure ends. To set curve, rest 1 in. of closed end over top edge of cake pan; bend and shape loop to drape over side. Remove and let dry on sides on cornstarch-dusted boards.
Make heart topper. Knead a 1 in. ball of rose base color into 6 oz. gum paste. Use 9 in. fondant roller with purple guide rings to roll out 1/8 in. thick. Use knife and pattern to cut out heart. Let dry overnight on cornstarch-dusted, parchment paper-covered board. Turn heart over and let dry 24 hours longer.
Prepare royal icing following recipe directions. Use tip 4 and royal icing to pipe name. Use tip 3 to pipe bead border. Let dry 24 hours. Use dry brush to brush heart with white Pearl Dust. Melt white Candy Melts candy according to package directions. Use melted candy to attach 8 in. cookie stick to back of heart, leaving 5 in. extended at bottom to insert into cake. Let set, 3 to 5 minutes.
Make flower vines. Use florist tape from set to wrap three or five flowers together for each group. Create vines by taping groups together, each group 1 in. to 1 1/2 in. lower than previous group. Assemble vines, alternating groups of three to five flowers. Make vines as follows: three 9 in. long, using four groups; six 10 in. long using five groups and seven 11 in. long using six groups. Bend wires for more dimension as needed.
1 DAY IN ADVANCE
Bake and cool 6 in., 8 in., 10 in., 12 in. and 14 in. round cakes. Each cake is 5 in. high (two layers, 2 1/2 in. high).
Knead 7 oz. rose base color into 168 oz. white fondant. Prepare buttercream icing following recipe directions; tint a portion of icing rose to match base board for bottom borders. Prepare and cover
cakes with tinted fondant. Prepare cakes for stacked construction. Assemble cakes on prepared base board. Use tip 4 and rose icing to pipe bead bottom border on all cakes.
Attach loops. Prepare thinned fondant adhesive following recipe directions. Attach loops over edges in random order.