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Wicked Wedlock Halloween Wedding Cake Zoom

Wicked Wedlock Halloween Wedding Cake


This dark and mysterious cake is an unforgettable way to tell your haunted Halloween love story. Make the cascade of shadowy flowers with our gum paste flowers set and draw the cracked marble pattern on the fondant cakes with black FoodWriter edible color marker.
Makes: Cake serves 62.+

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Step 1

Make flowers and leaves one week in advance. Tint 4 oz. gum paste violet, 1 oz. black and 2 oz. green.

Use violet gum paste, rose cutters and instructions in gum paste flowers set book to make five large and three small briar roses without calyxes, wires and stamens.

Use black gum paste and flower impression mat to make a gerbera daisy center for each flower. Prepare gum glue adhesive following recipe directions. Attach petals and center. Let dry overnight in cornstarch-dusted flower forming cups (Use heavy-duty foil to make additional cups, if necessary.)

Use green gum paste, cutters, and hydrangea leaf instructions in gum paste flowers set book to make four hydrangea leaves and seven large rose leaves, all without wires. Let dry overnight in cornstarch-dusted wave flower formers.

Step 2

Highlight flowers and leaves three days in advance. Use brush and purple Color Dust/lemon extract mixture to paint flower petals. Let dry, about 5 minutes. Use brush and black icing color to paint edges of petals. Let dry, about 5 minutes. Use brush and white Color Dust/lemon extract mixture to paint highlights inside petals. Let dry, about 5 minutes. Use brush and spruce green Color Dust/lemon extract mixture to paint leaves. Let dry, about 5 minutes. Use brush and black icing color to paint edges of leaves. Let dry, about 5 minutes. Use brush and white Color Dust/lemon extract mixture to paint highlights inside leaves. Let dry, about 5 minutes.

Step 3

Prepare base board two days in advance. Use 18 oz. black fondant to cover base board.

Step 4

Make layered cakes two days in advance. Prepare batter following recipe directions using 2 in. high pans. Bake and cool 6 in., 8 in. and 10 in. 2-layer cakes.

Prepare buttercream icing following recipe directions. Use spatula to ice cakes smooth. Use ivory and black icing colors to marbleize 42 oz. white fondant. Use marbleized fondant to cover 6 in. and 8 in. cakes. Use 36 oz. black fondant to cover 10 in. cake.

Step 5
Step 6

Make black angled background for 8 in. cake. Use 20 in. fondant roller with orange guide rings to roll out 12 oz. black fondant 1/8 in. thick. Use fondant trimmer and pattern to cut one angled strip. Reverse pattern to cut a second strip. Use damp brush to attach first strip to 8 in. cake, so that widest edge aligns at bottom. Attach second strip, so that short edge aligns with first strip and angle is placed in the opposite direction to create a symmetrical shape. Use brush to brush strip with piping gel. Attach black sugar.

Step 7

Decorate 10 in. cake. Use 20 in. fondant roller with blue guide rings to roll out black fondant 1/16 in. thick. Use knife to cut random shapes. Use damp brush to attach to cake top and sides. Use brush and black icing color to paint shapes.

Step 8

Decorate 6 in. and 8 in. cakes. Use black FoodWriter edible color marker to draw cracks on marbleized area of cakes. In candy melting plate, combine periwinkle blue, brown and white color dust to make gray. Use brush and gray Color Dust/lemon extract mixture to paint cracks. Let dry, about 5 minutes.

Step 9

Attach flowers and leaves. Use brush and gum glue adhesive to attach flowers and leaves to cakes in a cascade fashion. Let dry several hours.

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

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Ingredients

Products

$10.99

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$1.99

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$10.99

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$7.29

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$8.49

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$4.29

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Black Icing Color

Black Icing Color

Violet Icing Color

Violet Icing Color

Moss Green Icing Color

Moss Green Icing Color

cornstarch

cornstarch

Purple Color Dust

Purple Color Dust

White Color Dust

White Color Dust

Spruce Green Color Dust

Spruce Green Color Dust

Favorite cake recipe or mix

24 1/2 cups batter Favorite cake recipe or mix

Ivory Icing Color

Ivory Icing Color

Periwinkle Blue Color Dust

Periwinkle Blue Color Dust

Brown Color Dust

Brown Color Dust

Tools

Products

$9.99

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9 in. Fondant Roller ((pink and purple guide rings used))

$6.99

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$3.29

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10-Pc. Fondant/Gum Paste Tool Set ((knife tool, ball tool used))

$29.99

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$3.49

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$8.99

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20 in. Fondant Roller ((blue, orange used))

$22.99

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$9.99

In Stock (ships in 1-2 business days)

$9.99

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$9.99

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$3.19

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Gum Paste Flower Cutter Set ((large and small rose cutters, large rose leaf and hydrangea leaf cutters used))

Discontinued

Flower Impression Mat ((gerbera daisy center, hydrangea leaf cavities used))

Discontinued

10 x 14 in. Cake Boards

10 x 14 in. Cake Boards

paper napkins

paper napkins

Heavy duty aluminum foil

Heavy duty aluminum foil

6 x 2 in. Round Pan

6 x 2 in. Round Pan

8 x 2  in. Round Pan

8 x 2 in. Round Pan

10 x 2 in. Round Pan

10 x 2 in. Round Pan

Knife

Knife

Use food-safe Wilton Pearl Dust and Color Dust to brush or paint hints of contrasting color on your decorations.

This subtle color treatment is an easy way to add richness to your cake. You can marbleize using white fondant with icing color or blend together white fondant with our pre-tinted Fondant Multi Packs.

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