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Eternal Embrace Cake


Dedicated to a love that will last through the ages, the Eternal Embrace cake captures romance at its finest. Embossed with the Fondant Imprint Mat and adorned with gum paste daisies, this cake will be a towering success.
Makes: Cake serves 144.
Skill Level: None

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Step 1

In advance: Make daisies. Also: Prepare foamcore boards. Using largest pan as a pattern, cut one board 2 in. larger than pan and one 4 in. larger.

Step 2

Tint 120 oz. fondant blue. Prepare 2-layer cakes in each size for Stacked Construction and rolled fondant. Cover 7.75 x 5.5 in. and 13.5 x 9.8 in. cakes and small oval board with blue fondant; cover large oval board with white fondant. Smooth with Fondant Smoother.

Step 3

Roll out white fondant 1/8 in. thick. Following Imprint Mat package directions, imprint vine pattern and cover 10.75 x 7.8 and 16.5 x 12.4 in. cakes with fondant. Stack cakes.

Step 4

Pipe tip 5 ball bottom borders on all cakes. For swags, roll out white fondant 1/8 in. thick; imprint vine pattern. Cut a circle using largest round cutter from 101 Cutters Set; move cutter up 3/4 in. and cut again. Trim 1/4 in. off each tip to complete each 3 3/4 in. wide swag. Make 16 swags. Attach swags to blue cake sides using damp brush as follows: starting with a top point, move each garland end down 3/4 in. on top tier and 1/2 in. down on larger tier in staggered formation from top to bottom and back to top.

Step 5

With dots of icing, attach a 1-layer daisy at each swag point; attach 2-layer flowers randomly on white tiers. Attach pearls at base of blue board with dots of icing.

At reception: Position topper

*Combine Teal with Sky Blue for blue shown.

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 tape.

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A fun, casual flower found in a variety of colors. Can be a single cut-out or multi-layered flower, flat or cupped, positioned directly on the cake arranged in a group as a bouquet.

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Eternal Embrace Cake is rated 4.6 out of 5 by 5.
Rated 5 out of 5 by from I do not consider this cake to be difficult, but relative to other designs, more time-consuming and requiring more organization. The basics of the cake construction are the same for this as any stacked cake. Because you have a combination of fondant plus imprinted fondant plus cut-outs, the baker must carefully plan the details. There is no really difficult piping or need for proficient decorator skills. With good planning, the Wilton tools and products make this cake fun and relatively easy. The issues that you would do well to consider beforehand are: 1)The flowers are done in advance--just be sure to be gentle with them, as the petals can break easily; 2) The large daisies are weighty when finished, and if not secured well to the cake, will easily pop off. If you apply too much pressure the petals will break. Mine were best "glued" with a small and mushy (from wet fingers) bit of fondant--next time I may resort to a small batch of Royal Icing for glue; 3) Be careful also with the imprint mat--if the fondant stretches while imprinting, the pattern is skewed. Just be certain that all the stretching is done with the first rolling and not the imprint molding; 4) Be sure you apply consistent pressure with the imprint mat to prevent the design from being too faint in some spots; 5) Carefully plan beforehand the mapping of the cake perimeter for the swag before construction. Again, all of these points are planning-related and not a matter of difficulty of design or construction. Follow the instructions and you will have a gorgeous presentation. This cake is breathtaking when complete. It was the third cake for me, and the recipient was really taken back with how beautiful it was.
Date published: 2011-05-16
Rated 5 out of 5 by from es magnifica, realmente magica
Date published: 2011-05-15
Rated 4 out of 5 by from I love the color and design of the cake. And I espically love the colors.
Date published: 2011-05-14
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