Three or four days in advance: Make
topper. Tint 48 oz. fondant black and 4 oz.
light gray. Add 1/2 teaspoon Gum-Tex to
4 oz. fondant in each color; roll out 3/16 in.
thick. Cut small and large ovals using
patterns. Let dry eight hours. Attach
small to large with damp brush; let dry
at least 48 hours. Trim dowel rod to 11 in.
and attach to back with fondant; let dry.
Using black fondant and Baroque mold,
mold small paisley shapes. Trace and
cut initial with knife. Attach paisley and
initial with damp brush; let dry. Reserve
remaining black fondant.
Bake and cool 3-layer cakes (bake two
2 in. high layers and one 1 in. high layer
for each 5 in. high cake). Prepare for
Stacked Construction .
Tint 126 oz.
fondant light gray. Prepare and cover
cakes with light gray rolled fondant. Use black fondant and Baroque
mold to mold small pearl chain for top
and bottom borders. Trim to fit and attach
with damp brush. Use black fondant and
Baroque mold to mold paisley heart and
small paisley designs. Mark center point
on each cake side; attach one heart 1/2
in. above mark, one 1/2 in. below. Attach
two more hearts to create an open
square at center; repeat for each cake
side and corner. Attach small paisley and
additional hearts to complete each side,
trimming to fit at top and bottom edge. At reception: Insert topper
* Combine Black with Violet for gray shown.
** The smallest tier is often saved for the first anniversary. The number of
servings given does not include the smallest tier.