bIn advance, use 6 oz. of fondant for flowers and leaves; add 1/2 teaspoon of gum-tex to fondant. Make flowers using large and medium flower cut-outs. Roll out fondant 1/32 in. thick. On thin foam soften edges using medium ball tool. Use small scissors to cut between petals 1/4 in. deep on medium size and 1/2 in. deep on large size. Place on thick foam and cup center using small end of dog bone tool. Place in cavity of candy melting plate that has been dusted with cornstarch. Arrange petals so they overlap in a spiral formation. Make 8 of each size. Large flower is made of 1 medium, 1 large and 1 center; medium flower is made of 1 medium flower and 1 center. Make layers individually, allowing them to set at least 1 hour before assembling. Brush center with water to attach layers. For flower centers, roll fondant 1/32 in. thick, cut strips 3/4 in. wide x 2 in. long. Roll up same as a ribbon rose. Pinch bottom to hold together, then trim to size needed. Brush bottom with water and position in flower
centers. Roll out fondant 1/32 in. thick and cut 9 small flower cut-outs. Soften edges on thin foam with ball tool; cup center on thick foam. Roll tiny fondant balls for center and attach with damp brush.
For leaves, use small and medium leaf cutter. Make 10 to 12 of each size. Roll fondant 1/32 in. thick. Place leaves on thin foam and use veining tool to imprint veins in leaves. Place on a small flower former dusted with cornstarch to dry. When dry. Brush all flowers and leaves with white pearl dust.
Bake and cool 6, 10 x 3 in. cakes.
Prepare to be covered with fondant by lightly icing with buttercream. Prepare for
stacked construction. Cover with fondant and smooth. Position cake on scroll plate. Pipe tip 5 bead bottom borders on both tiers. Attach flowers and leaves with icing.
To create a variety of curved shapes, use both sides of Flower Formers to dry leaves. You can also add a colorful flair to leaves by brushing them with a mix of clear vanilla and icing color or use pearl dust and brush color onto leaves.
Rated 5 out of
I personally prefer to use butter cream and gum paste flowers, better finished product and you can make the flowers much more ahead of time, the techniques are essentially the same.
Date published: 2013-05-07
Rated 5 out of
I did this for a friend's wedding and I managed to make it turn out almost exactly like the picture. I was so proud of myself! I loved how pretty it looked, although I have to say it wasn't too terribly easy. The flowers were the hardest part for me. Definitely a good cake for a small wedding like my friend had.
Date published: 2013-03-06
Rated 5 out of
What a beautiful & delicate cake! I made this as a gift for a co-worker for his wedding. For my 1st wedding cake,I think I did AOK! I did change it around a little & made it 3 tiers - - all the more work! Although I've taken all the Wilton courses, this was only the 2nd time I made the full petal roses in fondant. A suggestion - - make many more than you need as a precaution. (But I was trying for perfection for this special day). The only other change I made is that instead of bead border, I purchased a pearl mold and used as border for top & bottom tier. The pearl dust just made the cake pop. Stacking was not a problem - - tnx to my Wilton learning experience..
My other worry was that it was the most humid days in August - - so I had sweating fondant!!!! I've not checked the site for recommendations on how to handle this. Perhaps Nancy Siler and give some suggestions.
I sure wish Wilton HQ was closer than where I live in NJ - - I would love to attend a course with Wilton Pros - - I love this stuff!