This exquisite floral design is expertly created using the Floral Fantasy Fondant Imprint Mat. Perfect for a wedding, shower or birthday celebration, these decadent chocolate tiers will surely tempt all party-goers.
In advance: Tint 72 oz. fondant brown;
cover base board. Tint 96 oz. fondant ivory. Reserve 72 oz. for cake panels. Add 2 teaspoons Gum-Tex to 24 oz. ivory fondant; roll out into a 20 x 10 in. rectangle. Imprint design using Fondant Imprint Mat. Make 18-loop top bow using 1 x 9 1/2 in. imprinted strips.
Ice 2-layer cakes smooth with Chocolate Buttercream. Prepare for Stacked Construction and position on fondant-covered base board.
Roll out remaining ivory fondant 3/16 in. thick. Place on Imprint Mat and roll over once to imprint design. Cut two 4 1/2 x 20 in. strips and two 4 1/2 x 23 in. strips. Position 23 in. strips on opposite sides, matching ends on top of cake, then position two remaining strips.
Roll out 24 oz. white fondant into a 5 x 20 in. rectangle, 3/16 in. thick. Cut eight 1/2 x 20 in. strips and position on cake sides about 1/2 in. away from edges of ivory fondant strips. Using tip 1 and thinned royal icing tinted brown, outline and fill in imprints on side strips and bow. Position bow on cake top. Use buttercream to pipe tip 5 bead bottom borders.
Nothing says "celebrate" like a cake topped with a lush fondant bow. While the bow looks intricate, it's really just a grouping of fondant strips, folded, wrapped and arranged to create a full effect. When you cut strips with the Fondant Ribbon Cutter/ Embosser, you can create bows with stripes or beaded edge embossed designs. Or place fondant on Imprint Mat and roll over one time to imprint design.
Dedicated to a love that will last through the ages, the Eternal Embrace cake captures romance at its finest. Embossed with the Fondant Imprint Mat and adorned with gum paste daisies, this cake will be a towering success.