Make Color Flow panels five days in advance. Prepare Color Flow icing following recipe directions. Tape flower panel patterns to cake board and cover with parchment paper. Use tip 3 and full-strength Color Flow icing to outline six panels. Flow in with thinned Color Flow icing. Make extras to allow for breakage. Let dry overnight.
Make flower topper five days in advance. Tint 1 oz. gum paste rose. Use fondant roller with blue guide rings to roll out rose gum paste 1/16 in thick. Use decorative press to cut five petals; set aside in storage board. Use fondant roller with blue guide rings to roll out white gum paste 1/16 in. thick. Use flower topper pattern and craft knife to cut out flower. Use damp brush to attach rose petal shapes to inside petals. Use brush to dust shallow bowl with cornstarch. Place flower in bowl to curve petals slightly. Let dry overnight.
Make puddle dots five days in advance. To make it easier to make uniform size puddle dots, draw a grid on white paper, spacing lines 1/8 in. both vertically and horizontally. Repeat to draw a 3/16 in. grid and a 1/4 in. grid. Tape papers on cake boards and cover with parchment paper. Use thinned Color Flow icing to pipe 90 dots, 1/8 in. dia.; 144 dots 3/16 in. dia.; and 90 dots 1/4 in. dia. Also pipe one puddle dot 7/8 in. dia. Let dry overnight.
Use brush to brush white Pearl Dust on dots. Set aside.
Decorate flower and panels three days in advance. For flower, use tip 5 and full-strength Color Flow icing to outline flower and inside petal shapes. Use dot of icing to attach large puddle dot for flower center. For panels, use tip 5 and full-strength Color Flow icing to outline flower petals and to attach different sized puddle dots around petals. Let all dry overnight.
Prepare base board two days in advance. Use craft knife and 12 in. pan as a guide to cut three cake boards 3/4 in. wider than pan on all sides. Wrap with foil. Use brush to cover board with piping gel. Tint 24 oz. fondant rose petal pink. Use fondant roller with orange guide rings to roll out fondant 1/8 in. thick. Cover cake board with fondant.
Make cakes two days in advance. Prepare batter following recipe directions. Bake and cool 12 in. hexagon cakes and 6 in. round cakes. Cakes are two layers, 4 in. high. Prepare cakes for stacked construction.
Prepare buttercream icing following recipe directions. Tint a portion pink and reserve remaining icing white. Use spatula and pink icing to ice sides of hexagon cake smooth. Use spatula and white icing to ice top of hexagon cake smooth. Use spatula and white icing to spatula ice sides of 6 in. cake in sections and ice cake top smooth.
Assemble and decorate cakes one day in advance. Position hexagon cake on prepared fondant board and stack round cake. Use tip 3 and full-strength Color Flow icing in parchment bag to attach panels around cake with dots. Pipe a line between each panel filling in space. Pipe beads around panel edges.
Use tip 3 and Color Flow icing to pipe bead bottom border on top round cake.
Position topper at reception. Position flower on cake top, securing with dot of icing if necessary.
+The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.
Gum paste blossoms look light as a feather as they float down the sides of this majestic tower of wedding tiers. Add a black Sugar Pearl for each flower center to contrast with the soft blue iced cakes.
This dark and mysterious cake is an unforgettable way to tell your haunted Halloween love story. Make the cascade of shadowy flowers with our gum paste flowers set and draw the cracked marble pattern on the fondant cakes with black FoodWriter edible color marker.