The fondant swirls that twist along the sides of this tiered wedding cake are simple to make but they add amazing texture and motion! Just cut thin strips and use the quilling tool from the Wilton Deluxe Gum Paste Tool Set to create the curls.
In advance: Trace initial on paper and tape
to top of 6 in. pan. Cover with waxed paper and dust with
cornstarch. Roll out fondant 1/8 in. thick. Cut a 1/2 in. wide
strip, about 12 in. long (length depends on letter being
made). Shape monogram to fit. Let dry overnight.
Also in advance:
Prepare board. Using 14 in. pan as a guide, cut board.
Tint 26 oz. fondant red. Prepare and cover board with
Bake and cool 2-layer cakes. Prepare and cover with
white rolled fondant . Prepare for Stacked
Construction. Use buttercream to pipe tip
8 bead bottom borders. Mix 12 oz. fondant with 1
teaspoon Gum-Tex. Roll out 1/16 in. thick. Cut 1/4 in. wide
strips in assorted lengths from 5 to 7 in.; cut only 10-20
at a time to maintain flexibility. Use quilling tool from
set to make random spiral shapes; trim outside end
at a 45° angle. Attach to cake sides using fondant
adhesive. Repeat (you will use about 50 on 6 in. and
80 on 12 in. cake). Attach initial.
*Combine Christmas Red with Red-Red for red fondant shown.