Three days in advance: Make pearls.
Set up cake stand using 8, 12 and 16 in.
plates, five screw-on feet, one center
post foot, and two 4 in. short center
posts. Add 1 1/2 teaspoons Gum-Tex to 36
oz. fondant. Use Baroque Mold to mold
large pearl chains for top two tiers. Each
triangular drop will use: 9, 11, 13, 15, 17,
15, 13, then 11 pearls. You will need 56
strands for 8 in. plate, 88 strands for 12 in.
plate (reserve excess fondant). Attach to
plates using damp brush, resting 1 1/4 in. of
strand on the plate with remaining pearls
hanging straight down. Let dry for two
days. Carefully remove shaped strands
of pearls and let dry on their sides for
another 24 hours on cornstarch-dusted,
waxed paper-covered boards.
Use fondant and Global Mold to
mold triangular borders: 19 in. for 6 in.,
32 in. for 10 in., 38 in. for 12 in. cake.
Attach around top edge of cakes using tip
3 dots of icing. Repeat for bottom border,
attaching borders 1/4 in. above bottom
Mold one large pearl chain; cut in
half and attach around base of center
posts. Mold two triangular border strips
8 in. long and attach around edge of
wide center platform on posts. Mold an
additional strip and attach around post
above platform; trim to fit. Use fondant
and Global Mold to mold crown details:
30 for 6 in., 44 for 10 in., 72 for 12 in. cake.
Attach using damp brush. Position footed
base plate with 12 in. cake on covered
Use reserved fondant to mold
120 strands of pearls as above. Attach 1 1/4
in. of strand to plate and drape remaining
pearls down and onto board.
At reception: Assemble cake using tall
and short columns and attach strings
of pearls to top tiers using royal icing.
** The smallest tier is often saved for the first anniversary. The number of
servings given does not include the smallest tier.
? Always place a separator plate, or cake board
cut to fit, on the cake where you position any
figurine or topper. This protects both the cake
and your keepsake. For extra stability, secure
your figurine to the plate with double stick