A dramatic shape for impressive tiered cakes. Create this contemporary look for weddings, showers, anniversaries and more?the unique diamond shape is a stunning foundation for rolled fondant (as shown here).
Several days in advance, make 6 to 8 gum paste roses using large cutter from set. Make 10 to 12 green leaves on wires according to instructions in book. Set aside to dry.
Cut foam core one inch larger all around using largest pan as a guide. Brush foam core with pipe gel and
cover with white fondant; set aside.
Prepare 2-layer cakes for
stacked construction and to be
covered with fondant. Cover cakes with yellow fondant. Stack cakes on fondant-covered board. Using pan as a guide, cut panels of white fondant 1/8 in. thick and 4 in. high down to 1 in. high. Length with varying depending on cake size. Attach white fondant panels to sides of cake with damp brush and seam edges together. Cut strips of fondant 1/16 in. thick x 1/4 in. wide. Attach to fondant panels with damp brush, trim panel, space approximately 3/4 in. to 1 in. apart. Form a 2 x 1/2 in. fondant base for flowers and leaves. Position 6 flowers and 10 leaves on cake.
Cake serves 116 as a party cake. If used as a wedding cake, the top tier is traditionally saved for the first anniversary and the number of servings does not include the top tier; in that case it will serve 98.
Individual hand-shaped petals are the secret to the incredible realism of Gum Paste Roses. Gum paste can be rolled very thin, yet hold its shape. As a result, your flowers will have texture and form that rivals nature.
Add subtle textures to fondant using our Fondant Ribbon Cutter/Embosser. This easy-to-use tool imprints elegant designs as it cuts fondant strips in a variety of widths and also imprints a beaded edge or textured striping. It's another great way to add a beautiful dimensional look to fondant cakes.