Essence of Elegance Cake Zoom

Essence of Elegance Cake

This cake achieves the fantasy. The center round tiers and adorned with hand-rolled ribbon roses, luxuriant fondant swags and bows. Surrounding these cake are fine puffed hearts, each accented by a rose corsage.
Makes: Cake serves 176.
Skill Level: None

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Step 1

In advance, make 35 large and 19 small rolled ribbon roses with stamensand 3 bows using a mixture of 2 packages Ready-To-Use Rolled Fondant and 2 cans of prepared Gum Paste Mix. Trim small roses to 3/4 in. high. Set aside. (NOTE: DO NOT EAT FLOWERS WITH STAMENS).

Step 2

Prepare cakes for rolled fondant by lightly icing with buttercream. Cover cakes with fondant and smooth with Easy-Glide Smoothers. Place 7 and 10-inch cakes directly on separator plates; place 14 in. cake on double cake board covered with fondant and puffed hearts on single cake boards covered with fondant.

Step 3

Trace vine patterns on cakes with toothpick. Thin 1/2 box of fondant with water to piping consistency. Let stand for several hours until it reaches a smoother consistency. On 7 and 10 in. cakes, pipe vines using thinned fondant and tip 2. On puffed heart cakes, pipe vines using thinned fondant and tip 6. Make fondant swags for 14 in. cake: For bottom swag, cut a 5 x 6 in. piece of fondant; gather at each end and attach to cake at bottom border with brush dipped in water, positioning top end 2 in. from bottom edge of cake.

Step 4

For center swag, cut a 5 x 5 in. piece, gather and attach, ending 3 in. from bottom edge. For top piece, cut a 6 x 7 in. piece, gather and attach, overlapping top edge of cake. If necessary, use toothpicks to hold swags in place until completely dry. Remove toothpicks when dry. Mark vine design below swag and pipe using tip 2 and thinned fondant. Pipe tip 6 bead bottom borders on all cakes using thinned fondant. Attach flowers to cakes with thinned fondant.

Step 5

Make 32 leaves: Roll out fondant/gum paste mixture and cut circle with cookie cutter. Fold in half and again in half, pinch unfinished edge (bottom of leaf). Position leaves around flowers. Tuck 3 pearl sprays beneath roses on hearts. Attach bows on cakes with thinned fondant. At reception, assemble cakes, positioning 14 in. cake on 12 x 2 in. Styrofoam circle, and heart cakes angled on Styrofoam rectangles.

Step 6

Note: The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.

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Cake Circles ((five 14 inch and two 16 inch needed))

A timeless and versatile technique, the ribbon rose can elevate the look of any cake or treat. Ribbon roses can be made in many sizes for variation. They can be used as simple cake decorations and also to dress up cupcakes.

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Essence of Elegance Cake is rated 4.7 out of 5 by 3.
Rated 5 out of 5 by from I made this cake ( a version of it ) for a family member's wedding last year. I had to leave the ruffle off because the heat was threatening to cause damage and the puffed heart pan is discontinued. I ended up carving my heart cakes from a standard heart shaped pan, trimming the corners off to round them out. I think the hardest thing was laying fondant on the larger tiers in the middle of the summer with lackluster A/C to cool my working area. Also, there was an earthquake during the creation process and it partially collapsed my cake! The bride insisted I leave part of the damage on the cake as a reminder (she was with me during the shake when it happened) but the cake was stunning. I would recommend anyone with the skills to create this cake to do it once.. the white on white on white just.. wow. I used pearl sparkles to highlight the edges of the roses and it looked lovely.
Date published: 2011-05-13
Rated 4 out of 5 by from I took Wilton classes before attempting to make my daughters wedding cake. The "Essence of Elegance Cake" was perfect.Had a REALLY hard time finding the puffed heart pan(Discontinued) but loved it when I did. I used the floating cake stand instead of columns it turned out beautiful. (The classes really prepared me for this large undertaking)!
Date published: 2010-12-01
Rated 5 out of 5 by from I had made this cake, it was my first wedding cake I had trouble with pillars but at the end the result was great...
Date published: 2010-11-30
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