Calla Lily Classic Cake
Additional Information
Step 1
In advance: Make 50 gum paste calla lilies.
Step 2
Also in advance: Prepare base board. Using pan as a guide, cut board 1 in. larger than pan on all sides. Cover base board with 24 oz. ivory tinted fondant; reserve remaining fondant.
Step 3
Bake and cool 2-layer cakes. Ice smooth and prepare for Stacked Construction.
Step 4
Tint 24 oz. fondant ivory and knead in any reserved fondant. Roll out 1/8 in. thick. Use pattern to cut scalloped ribbons (cut one 19 in. long for round cake; two 18 in. long for hexagon cake). Use narrow end of tip 8 to cut a hole in each scallop, about 1/4 in. from edge. Roll up ribbons; unroll as you attach to cake sides with icing dots. Pipe tip 5 bead bottom borders. For side flowers on board, use florist tape to secure 3 lilies together at staggered heights. Use remaining lilies and florist tape to assemble bouquet. Wrap stems with ribbon and secure with tape
Step 5
At reception: Insert dowel rod cut to 4 in. long into center of round cake. Push 1 in. ball of fondant into top end. Insert bouquet at desired height in cake top. Position 3 lilies on base board.
* Combine Ivory with Lemon Yellow for yellow shown.
** The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.
Products

Ivory Icing Color

Lemon Yellow Icing Color

Moss Green Icing Color

White Pearl Dust?

Yellow Colored Sugar

cornstarch
Products

6 x 2 in. Round Pan

Cake Circles

Fanci-Foil Wrap

15 x 14 in. plywood or foamcore board ((1/4 in. thick))

22-gauge cloth-covered florist wire ((50 pieces, 6 in. long))

Green florist tape

2 in. high craft block

Knife

Ruler

Waxed paper

Toothpicks

1/2 in. wide satin ribbon ((White, 2 feet))
