Nothing says ?love? like a garland of red roses?especially when paired with a dazzling red heart. But what really makes this tiered cake sizzle is the coating of Sparkling Sugar that covers every inch!
Three to four days in advance: Make 72 roses with two
sets of petals following instructions in Flower Cutter
Set, using small rose cutter from set and 48 oz. Gum
Paste tinted red. Omit calyx. When dry, brush roses
with Color Dust. Trim wires flush with rose base.
Also in advance: Make heart topper. Tint 6 oz. fondant red. Add 1/2
tsp. Gum-Tex. Roll out 1/4 in. thick. Cut heart using cake
pan as a guide. Place on waxed paper-covered board
dusted with cornstarch. Brush with Piping Gel and
cover with Pearlized Sugar. Let dry three days. Attach
Cookie Stick to back with melted candy, leaving 4 in.
extended to insert into cake. Let set.
Bake and cool 2-layer cakes. Tint 108 oz. fondant
red. Prepare and
cover cakes with rolled fondant. Prepare for Stacked Construction. Use
Pastry Brush to paint sides with Piping Gel; sprinkle
on Pearlized Sugar. Stack cakes. Attach gum paste
flowers on tiers using red melted candy.
At reception: Insert heart topper.
*Combine Christmas Red with Red-Red for red shown.
** The smallest tier is often saved for the first anniversary. The
number of servings given does not include the smallest tier.