A classic black and white cake is the perfect centerpiece to an elegant wedding reception. Using the brush embroidery technique, this Petal Impressions Wedding Cake features a lovely lacy design, achieved by using a food-safe brush to add detail to the flower petals. Top your cake with an edible gum paste flower for a beautiful crowing touch. Large enough to serve about 150 guests, this Petal Impressions Wedding Cake is suitable for any wedding theme any time of year.
Randomly imprint flowers using cutters from set for individual petals. Use dogwood cutter for 4-petal flowers; use orchid throat cutter for 5-petal flowers. Stack cakes.
Roll out white fondant 3/16 in. thick. Cut four ribbons, 19 in. x 3 in.; use damp brush to attach ribbons down center of cake sides, trimming ends as needed. Use baroque mold and reserved black fondant to make 13 small pearl chains. Attach to ribbon centers, trimming as needed.
Using tip 2 and thinned black royal icing, decorate imprinted flowers with brush embroidery. Pipe tip 2 vines between flowers. At reception, use small ball of fondant to position fantasy flower on cake top.
** The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.