This fondant-covered cake has a special look that is easy to achieve! Use Decorator Preferred Fondant to make looping ropes in various sizes to surround each tier. Perfect for a wedding design, this cake will also look great in a single- or double-tiered presentation.
Make layered cakes 2 days in advance. Prepare batter following recipe directions. Bake and cool two 6 in., two 8 in. and two 10 in. cake layers. Prepare buttercream icing following recipe directions. Level, stack and fill for 2-layer cakes, 4 in. high.
Cover cakes with fondant 1 day in advance. Use spatula and buttercream icing to lightly ice cakes to be covered with fondant. Cover cakes with fondant. Reserve remaining fondant.
Make fondant loops. Use cake marker and cake measuring tap set to mark divisions 3/4 in. from top edge and 2 in. apart. Use remaining fondant to roll three logs, 1/4 in. dia. x 5 1/2 in. long, and 32 logs, 1/4 in. dia. x 4 in. long. Pinch ends of logs together to form loops. Use piping gel in cut parchment bag to attach one large loop to front side of each tier at division point, 3/4 in. from top edge. Use piping gel in cut parchment bag to attach smaller loops at division marks around each cake.
Make fondant connecting logs. Use remaining fondant to roll 35 logs, each 1/4 in. dia. x 2 5/8 in. long. Use piping gel in cut parchment bag to attach to cake in a curved shape, connecting each loop. Use remaining fondant to roll 35 balls, each 3/8 in. dia. Flatten into a circle, 1/2 in. dia. Use piping gel in cut parchment bag to attach to top of each loop.
Make fondant borders. Use remaining fondant to roll logs for borders. For bottom tier, roll a log, 1/4 in. dia. x 31 in. long. For middle tier, roll a log, 1/4 in. dia. x 25 in. long. For top tier, roll a log, 1/4 in. dia. x 18 in. long. Use piping gel in cut parchment bag to attach to cakes.
Assemble cake on pedestal stand if using at reception.
?The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.
Fondant ropes are an easy way to add dimension and color to a project. The twisted texture of the rope is outstanding for a cake border, garlands or shaped into candies like candy canes and lollipops. Can be used with the natural twisting look or smoothed out; it can have a tailored look or be fun and casual.
Speed up the decorating process with a few nifty tools. Use our Decorating Comb to create narrow or wide ridges in iced surfaces and a Decorator Dessert Pro® to apply icing in interesting ways and shapes.