Wedding Cake in Marsala

Instructions

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1. -

   The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.

   Make bottom of topper at least 1 week in advance. Use fondant roller with orange guide rings to roll out 3 oz. white fondant 1/8 in. thick. Use fondant trimmer to cut a strip 7 in. long x 2 in. wide. Use brush and piping gel to attach fondant strip around 2 in. globe. Use lace fondant and gum paste mold and 1 oz. white fondant to make 4 fleur de lis, 4 small left leaves and 4 small right leaves.

   Use FoodWriter edible color marker to mark 2 in. globe into four equal sections. Use damp brush to attach molded fondant pieces to globe at section marks. Use pearl food color spray to spray globe. Let dry, about 5 to 10 minutes. Slide globe over 2 in. globe pillar. Insert in craft foam block.

2. -

   Make top of topper also at least 1 week in advance. Use tape to cover one hole on 2 1/2 in. globe. Use fondant roller to roll out 7 oz. white fondant 1/4 in. thick. Use fondant trimmer to cut a strip 8 in. long x 2 1/2 in. wide. Use brush and piping gel to attach strip around 2 1/2 in. globe. Slide 2 1/2 in. globe over 2 in. pillar, above 2 in. globe.

   To make additional flower formers needed for fondant tufted shapes, cut approximately 216 aluminum foil squares, each 6 in., and shape around small flower forming cups.

   Knead 3 tablespoons Gum-Tex into 106 oz. white fondant. Store fondant in zip-close plastic bag until needed. Remove 16 oz. fondant for topper. Use 20 in. fondant roller with blue guide rings to roll out fondant 1/16 in. thick. Use pearl food color spray to spray fondant. Let set, about 5 minutes.

   Use knife to cut out 72 squares, each 2 in. Use damp brush to brush center. Pinch fondant square in center to form tufted shape. Place in small flower forming cups, about 1 hour.

   Use brush and gum glue adhesive to attach tufted shapes to top piece of topper, covering completely. Set aside to dry.

3. - Make tufted shapes to cover 16 in. bottom cake also at least 3 days in advance. You will need 90 oz. of stored fondant, working with small amounts at a time. Follow instructions for tufted shapes in step 2 to roll out, spray and cut 144 squares, each 3 in. Shape into tufts. Place in foil cups. Place cups in pans or boxes and slide into zip-close plastic bags until needed.
4. -

   Make layered cake 3 days in advance. Prepare batter following recipe directions. Bake and cool two 16 in. cake layers for a 3 in. high cake, four 12 in. cake layers for two 4 in. high cakes, two 8 in. cake layers for a 4 in. high cake and one 6 in. cake layer for a 2 in. high cake. Prepare buttercream icing following recipe directions.

   Cut a hole, 1 1/8 in. dia., in center of 6 in. cake circle. Place 6 in. layer on circle. Level, fill and stack remaining layers on same size cake circles (use a separate circle for each 2-layer 12 in. cake). Prepare cakes for fondant covering, using spatula and icing to lightly ice. Prepare cakes for stacked construction.

5. - Cover cakes in fondant. Tint 130 oz. fondant marsala shade. Use 20 in. fondant roller with orange guide rings to roll out marsala and 72 oz. white fondant, separately, 1/8 in. thick. Cover 16 in. cake in white fondant and the remaining cakes in marsala fondant. Stack cakes.
6. - Decorate 16 in. cake. Prepare gum glue adhesive following recipe directions. Use brush and gum glue adhesive to attach reserved tufted shapes to completely cover cake.