A vision in white, this cake is sure to take center stage at the wedding reception. Scrollwork is added using the Decorator Favorites Pattern Press Set. Fondant and royal icing add the perfect finishing touches.
Using rolled fondant and the wild rose cutter in the Floral Collection Set, make approximately 65 flowers. Cut 2 flowers to make each flower.
Thin and enlarge one flower using round end of modeling stick; cup petal slightly. Using decorator brush, dab a little water in center of one flower; add tip 2 dot center using royal icing. Make extras to allow for breakage; dry flowers in Flower Formers dusted with cornstarch.
Use 3/16 in. thick rolled fondant and cut 9 scallops. Score lines using edge of plastic ruler , taking care not to cut through fondant. Let air dry completely, at least 48 hours. In areas of high humidity, allow extra drying time. Make extras to allow for breakage.
Using small, medium and large c-scrolls from pattern press set, imprint design on tiers to form a vine. Outline using tip 4, overpipe using tip 2. Pipe tip 364 shell bottom borders on all tiers. Attach flowers using dots of icing.
Position fondant scallops, securing with royal icing. Cut nine 5 x 3 1/2 in. pieces of rolled fondant. Gather the long ends to form a drape, position drapes over scallops, securing with royal icing. Attach flowers with royal icing.
At reception: Assemble tiers on pillars. Position floral puff accents between tiers and ornament on top. Attach ribbon to edge of cake board.
No wedding is complete without A Toast to the Bride and Groom. This cake is topped with two toasting glasses surrounded by a fondant orchid bouquet. Personalize the cake with the names of the bride and groom.