If you’re tying the knot on October 31st, this Raven-ous Halloween Wedding Cake could help add a festive flair to your celebration. A simple tiered cake is brought to live with a flock of fondant ravens, and an arrangement of fondant branches gives the cake added depth and texture. For Halloween treat ideas that are subtle and subdued, look no further than this spooky, yet elegant, Halloween wedding cake.
Make birds. Knead 3 tablespoons Gum-Tex into 24 oz. black fondant. Use 9 in. fondant roller with
pink guide rings to roll out 1/16 in. thick. Use patterns and sharp knife to cut out five birds. Let dry 48
hours away from sunlight on cornstarch-dusted boards. Reserve excess fondant for branches.
Make branches. Use reserved fondant to roll 11 tapered logs, 3/8 in. to 5/8 in. dia. x 3 in. to 11 in. long. Use
scissors to cut tops off of five to seven logs to create split branches. Cut side slits for lower branches. Use
small veining tool from 10-pc. gum paste/fondant tool set to score bark lines. Shape branches in assorted
positions and support with crumpled paper napkin. Let dry 48 hours on cornstarch-dusted boards.
Bake and cool 6 in., 8 in. and 10 in. cakes. All cakes are 4 in. high (two layers, 2 in. high). Divide
78 oz. of white fondant into four equal portions. Tint four shades of gray using black icing color.
Marbleize gray fondant.
Attach branches. Position branches around base of cake. Melt black Candy Melts candy according to
package directions. Use melted candy in a cut parchment bag to attach branches to cake. Trim to fit as
needed. Let set, 3 to 5 minutes.
Complete birds. Use black FoodWriter edible color marker to color two lollipop sticks. Use melted
black candy to attach to top two birds. Chill until firm, 5 to 10 minutes. Insert into top tier, trimming
sticks as needed to vary heights. Use melted candy to attach remaining birds to cake sides. Let set, 3
to 5 minutes.