Images

Taking the Big Step Cake Zoom

Taking the Big Step Cake


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.
Makes: Cake serves 200.
Skill Level:

Product Actions

Additional Information

Step 1

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.

Step 2

Ice 2-layer cakes smooth with Chocolate Buttercream. Prepare for Stacked Construction and position on fondant-covered base board.

Step 3

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.

Step 4

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.

Do you have everything you need to get started?
Supply List Techniques Used
Viewing Options
Detailed List Simple List
Ingredients

Products

$7.29

In Stock (ships in 1-2 business days)

$4.29

In Stock (ships in 1-2 business days)

Brown Icing Color

Brown Icing Color

Black Icing Color

Black Icing Color

Red-Red Icing Color

Red-Red Icing Color ((Combine Brown with Red-Red and Black icing colors for brown shown))

Ivory Icing Color

Ivory Icing Color

Gum-Tex

Gum-Tex

White Candy Melts® Candy

1 package White Candy Melts® Candy

Meringue Powder

Meringue Powder

Tools

Products

$49.99

In Stock (ships in 1-2 business days)

$1.19

In Stock (ships in 1-2 business days)

$1.19

In Stock (ships in 1-2 business days)

$9.99

In Stock (ships in 1-2 business days)

$5.99

In Stock (ships in 1-2 business days)

$1.99

In Stock (ships in 1-2 business days)

$4.99

In Stock (ships in 1-2 business days)

$19.99

This item is currently not available.

Discontinued

Discontinued

Cake Boards

Cake Boards

Fanci-Foil Wrap

Fanci-Foil Wrap

20 x 20 x 1/2 in. foamcore or plywood board

20 x 20 x 1/2 in. foamcore or plywood board

Tape

Tape

Scissors

Scissors

Ruler

Ruler

The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.

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.

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping
Taking the Big Step Cake is rated 4.6 out of 5 by 22.
Rated 5 out of 5 by from This is a Beautiful cake. Using the inprint mat to make the ribbon added an elegant look. I highly recomment you use the piping gel to fill in the imprints because it added a crystal look to the flowers. I used rolled foundant and it was a little more difficult but worth the extra effort. Instead of the bow on top we used a bouquet of roses. Everyone loved it. It was also easy to transport. Make sure you use the dowel rods and cake boards because this cake is heavy. You may want to make sure the largest pan will fit in your oven. I had to keep turning mine because my racks have a slight bend at the back and would not allow the pan to stay flat.
Date published: 2010-11-30
Rated 3 out of 5 by from I probably found this more difficult than most because I have not had a lot of experience in cake decorating, though I have made several that turned out great and taken a few classes. I could not seem to do all the detailed work that this cake requires and after several attempts I finally had to throw in the towel and go buy a cake instead. I was very disappointed. I would not suggest making this cake unless you have a very steady hand and quite a bit of experience doing detailed decorating work.
Date published: 2011-05-16
Rated 3 out of 5 by from I made this cake for a wedding, but I did Black on white. I made snowflakes with fondant, and isomalt. The bride was pleased. I also made roses for the top out of fondant...it was very striking with red for the top. I'm not a real lover of fondant on cakes. You handle it so much, but brides like it for it's look and neatness. I wish fondant could taste better. It looks so nice, but taste like paste.
Date published: 2010-11-29
Rated 4 out of 5 by from My biggest question is how to get fill in the embossed flowers with royal icing without the icing dripping down the cake. I can see doing small pieces of the bow at a time and letting them dry, but how do you do that on the cascade on the cake? In the picture the flowers look like they are filled with thinner royal, but wouldn't that drip? And I've never seen thick royal give that nice rounded look.
Date published: 2010-12-05
Rated 5 out of 5 by from i made this cake for mom and dads anniversary what a suprise it was and beautiful. this cake was not diffcult at all i believe the secert to a beautiful cake is taking your time to decorate correctly and dont transport a stacked cake stack it on site!!! to many things can happen time is on your side if you let be
Date published: 2011-05-13
Rated 5 out of 5 by from This makes a beautiful cake. I love the imprinted fondant mats. However, sometimes on a fondant cake, I will lay an actual piece of lace over the cake and then paint it with royal icing. Remove the lace before the icing starts to dry and it makes a beautiful "hand painted lace" cake
Date published: 2010-12-01
Rated 5 out of 5 by from WOW! how beautiful is that! am thinking about trying this but brighten it up with some pinks and oranges just for fun!!! :) (*NOTE: this is what i love about Wilton there are so many fun and exciting new things and ideas to try!!!*)
Date published: 2010-12-01
Rated 5 out of 5 by from Fun to make the easiest thing about it is first of all making the cake.....but then the decorating gets difficult.......but if you have time and the want to do it .............IT COMES OUT MAGNIFICENT!
Date published: 2010-12-11
  • y_2017, m_4, d_23, h_21
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_22
  • loc_en_US, sid_WLPROJ-5101, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_wilton