This lovely Bunches and Bows Wedding Cake is great for spring and summertime weddings. With edible decorative loops and sugared grapes, this beautiful wedding cake design is sure to be a favorite with any bride. Large enough to serve more than 150 people, this cake is great for larger weddings and big celebrations. With elegant scrollwork around each tier, this is a great way to show off your decorating techniques!
Several days in advance: Make bow loops. Add 2 teaspoons of Gum-Tex to each 24 oz. of fondant (192 oz. will be needed). Roll out 1/8 in. thick. For 16 in. cake, make approximately 40 loops, cutting a 1 3/8 in. wide x 16-18 in. long strip for each. For 12 in. cake, make approximately 30 loops, cutting a 1 3/8 x 12-14 in. long strip for each. For top bow, make approximately 18 loops, cutting a 1 in. wide x 11-12 in. long strip for each. Brush one end of strips with water, fold over and secure ends to form loops. Let dry on sides for several days on cornstarch-dusted board. When dry, brush loops with Pearl Dust. On 6 in. plate, assemble top bow using royal icing; let dry. Also: Prepare grape clusters. Mix Meringue Powder with a little water; brush onto grapes, then sprinkle with sugar.
Prepare 2-layer cakes (bake two 2 1/2 in. layers to make 5 in. high cakes) for rolled fondant and
Push-In Pillar Construction.
Cover cakes with rolled fondant; smooth with Fondant Smoother. Wrap base with foil; position 16 in. cake. Randomly imprint cake sides with large, medium and small C-scrolls from press set. Outline scrolls with tip 3 in buttercream; pipe tip 3 curls on some scrolls. Pipe tip 5 bead bottom borders.
At reception: Assemble cakes. Attach two rows of loops on 16 and 12 in. cakes with royal icing; trim loops as needed to fit. Position top bow. Position grape clusters.
Combine Brown with Red-Red for brown shown.
The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.
Bunches and Bows Wedding Cake is rated
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I recreated this design a few years ago. Some problems I ran into involved the bow loops and humidity. It was an extremely humid week here and the loops just wouldn't dry, I ended up having to leave them stuffed with the same color tissue paper when I set it up. The scrolls on the sides were requested in silver. I tried piping these ahead with royal icing, however, they have to be fairly thin and that didn't work, as they broke with handling and couldn't be done to the curve of the cake ahead of time. The solution I came up with was to pipe them onto the buttercream cake using royal icing, the surface dried and I brushed the silver pearl dust on carefully, therefore giving my bride her silver touch. Warning: if the weather is humid, prepare bow loops more than a week in advance, give yourself as much advance time as you can.