Upper Echelon Cake Zoom

Upper Echelon Cake

Makes: Cake serves 246.
Skill Level: Medium

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Step 1

At least 3 days in advance: Make swags. Combine 12 oz. fondant with 2 teaspoons of Gum-Tex. Roll out 1/16 in. thick. Mark pattern with toothpick and cut 96 swags. Make extras to allow for breakage and let dry on cornstarch-dusted board.

Step 2

Also: Make puddle dots. Pipe 36 dots, 1/2 in. diameter, using thinned royal icing in cut disposable bag. Two days in advance: Add spikes to swags. Turn over dry swags and pipe a tip 5 pull-out spike on each swag, 3/4 in. high, using royal icing. Let dry.

Step 3

Bake three 1-layer 12 x 18 in. cakes 2 in. high; position one 12 x 18 in. cake on foil-wrapped plywood or foamcore board. Cut a second 12 x 18 in. cake into two 18 x 6 in. halves. Position one half cake against 12 x 18 in. cake on board for an 18 in. square, icing the seamed area together. Repeat for top 18 in. layer so that seams are perpendicular to each other.

Step 4

Also bake 2-layer 6, 10 and 14 in. cakes and position on same-size separator plates. Ice cakes smooth in buttercream. Prepare cakes for Separator Plate and Pillar Construction. Mark sections every 2 in. across and every 1/2 in. down with toothpick. In royal icing, pipe tip 2 drop strings, 1 in. deep, in each 2 in. section. Pipe 5 additional drop strings, 1 in. deep, beginning at each 1/2 in. mark. Add tip 2 dot at each drop string point.

Step 5

At reception: Assemble cakes. Place 18 in. cake on 16 x 16 x 4 in. craft block to create a space under cake.

Step 6

Attach swags to bottom of all cakes, inserting spikes into bottom edge of cake and securing with royal icing. Pipe 3 tip 2 drop strings on swags. Add tip 2 dot at drop string points.

Step 7

Attach puddle dots between swags on 18 in. cake to cover board. Position flowers beneath 18 in. cake. Position topper.

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Meringue Powder





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6 x 2 in. Square Pan

10 x 2 in. Square Pan

14 x 2 in. Square Pan

12 x 18 x 2 in. Sheet Pan

2 6 in. Square Smooth Edge Plates

2 10 in. Square Smooth Edge Plates

2 14 in. Square Smooth Edge Plates

Disposable Decorating Bags

18 x 18 x 1/2 in. plywood or foamcore board

16 x 16 x 4 in. craft block

Paring Knife


Fresh or silk flowers

The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate stringwork. Called a ?drop? string because the line of piped icing is allowed to ?drop? or fall, by itself, before re-attaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.

Versatile disks of thinned royal or color flow icing are made in advance, dried, and used as accents, buttons and faces.

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