Black floral, white fondant and a memorable hexagon shape make a striking and sophisticated combination on this four-tiered wedding cake. Wilton Black Ready-To-Use Rolled Fondant makes it easy to decorate without the need for tinting fondant.
Prepare base board two days in advance. Use craft knife and largest pan as a guide to cut foamcore board 3/4 in. wider than pan on all sides. Wrap with fanci- foil. Brush board with piping gel. Cover cake board with black fondant.
Make cakes two days in advance. Prepare batter following recipe directions. Bake and cool 6 in., 9 in., 12 in. and 15 in. hexagon cakes. Cakes are 6 in. high (three layers, 2 in. high). Prepare cakes for stacked construction.
Prepare buttercream icing following recipe directions. Use spatula to ice cakes smooth. Position largest cake on prepared base board. Position smaller cakes on cake circle cut to size. Reserve remaining icing.
Cover cakes one day in advance. Use 20 in. fondant roller with orange guide rings to roll out white fondant 1/8 in. thick. Cover cakes with fondant. Reserve remaining fondant. Stack cakes.
Mark floral pattern on cake. Use corner scroll press to mark vines randomly on cake sides. Use small teardrop press to mark flowers between vines.
Decorate vines and flowers. Prepare royal icing following recipe directions. Tint black. Use tip 2 and black icing to outline vines and flowers. While outline is still wet, use a damp brush to immediately brush out lines of icing toward center of teardrop pattern.
Complete cakes. Use tip 5 and reserved buttercream icing to pipe bead bottom borders.
+The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.