A Toast to the Bride and Groom
No wedding is complete without A Toast to the Bride and Groom. This cake is topped with two toasting glasses surrounded by a fondant orchid bouquet. Personalize the cake with the names of the bride and groom.
Cake serves 46.
Prepare flower sprays several days ahead.
Prepare gum paste mix, tint 1/4 moss green.
Following instructions in booklet, make 1 orchid, 3 stephanotis buds, 10 stephanotis, 18 ivy leaves; let dry.
Grate chalk in a tea strainer and brush on orchid.
Arrange floral sprays- Small: 1 stephanotis bud, 1 stephanotis flower, 2 ivy leaves and 1 ribbon loop; Medium: 1 stephanotis bud, 2 stephanotis flowers, 3 ivy leaves and 1 ribbon loop; Large: 1 orchid, 7 stephanotis flowers, 1 stephanotis bud, 13 ivy leaves and 5 ribbon loops. Set aside.
Tint 1/2 box of fondant peach.
Prepare 2-layer cake for rolled fondant. Cover with 2 1/2 pks. fondant and smooth with Easy-Glide Smoothers.
Cut 1 in. wide bands in peach fondant and attach around base of cake with water. Mold fan border in white fondant using Romance Accents mold; lightly brush on water and attach to base of cake.
Mold diamonds and attach at petal points.
Position glasses and flower sprays on cake.