plumeria flowers and 24 leaves using 1 recipe of gum paste. Make extras to allow for breakage. For flowers, tint gum paste rose and roll out 1/16 in. thick. For leaves, tint gum paste green with a little blue and black added; roll out 1/16 in. thick. Cut leaves using tulip leaf cutter from flower making set. Place on thin foam and score vein lines with veining tool. Attach wire to back with adhesive; let dry on large flower formers dusted with cornstarch.
Bake and cool 1-layer 6 in. (3 in. high), 8 in. and 16 in. cakes and 2-layer 12 in. cake (bake two 2 1/2 in. layers for a 5 in. high cake). For bottom tier, bake and cool eight 1-layer 10 in. cakes; stack in twos on foil-wrapped plywood board to form a 20 in. wide x 4 in. high cake. Prepare cakes for
stacked construction and rolled fondant.
Cover cakes in rolled fondant; smooth with Fondant Smoother. Using buttercream, attach ribbon and pearl beading to base of each cake. Pipe tip 2 scrolls and dots. Place a small ball of fondant in flower spikes; insert flowers and leaves. Insert spikes in cake.
Position ornament. Always place a separator plate or cake board cut to fit on the cake before you position any figurine or ornament. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape.
*The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.
Remove ribbon and pearls before cutting and serving cake.
Rated 4 out of
I used this design as the basis for a wedding cake that I made for a dear friend of our family's this past February. We really liked the overall look with the square and circular cakes being utilized. We changed up the color scheme to match the wedding colors and made a few more flowers than the design originally called for-and it was perfect.