Floral Finery Cake Zoom

Floral Finery Cake

Rest your eyes on our poised pillow cakes and dream of the perfect wedding reception. Made in our Pillow Pan Set, each tier is covered with a pretty embossed floral fondant motif using the Floral Fantasy Fondant Imprint Mat.
Makes: Cake serves 128.
Skill Level: None

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Step 1

In advance: Prepare base board. Cover plywood or foamcore board with 48 oz. white fondant. Reserve remaining fondant.

Step 2

Bake and cool 2-layer cakes using firm-textured batter such as pound cake. Each pan will need to be baked twice, iced and stacked together to achieve the full pillow effect. Assemble each cake on a cake board cut to fit. Ice cake smooth and cover top layer with white fondant. Smooth with Fondant Smoother and trim at seam.

Step 3

Place cake board on top of cake and carefully flip to position covered layer at bottom. Tint 72 oz. fondant ivory. Roll out 1/8 in. thick. Imprint fondant with design following Imprint Mat instructions. Cover cake tops with imprinted ivory fondant. Brush with Pearl Dust.

Step 4

Fill in imprint designs using white icing and tip 2. Prepare cakes for Stacked Construction. Pipe tip 6 bead border over seam.

Step 5

Make 4 tassels for each tier. Roll out white fondant 1/16 in. thick. Cut a 4 x 2 1/2 in. wide rectangle. Cut 1/8 x 2 in. deep slits on bottom edge with knife. Roll up strip. Pinch and shape uncut top into a ball. Cut a 1/4 x 1 in. strip. Wrap around tassel under ball, attaching with fondant adhesive. Trim ends for a 2 1/2 in. long tassel. Attach to cake corners with adhesive.

Step 6

At reception: Stack cakes.

*The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.

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The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.

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Floral Finery Cake is rated 4.7 out of 5 by 110.
Rated 5 out of 5 by from I just want to add something to my review. You have to make sure your tops are flat, so you have to cut off a piece off every cake until they're even. That is explained in the video, and is true for any cake, and especially for this one. It's still much easier than carving the entire cake, which I tried once.... Some of my tassels got dry and fell off, but that's because I was forced to put it in the refrigerator, though I know you're not supposed to put fondant in the fridge. (I'm afraid of leaving it out and having the buttercream filling get ruined...)
Date published: 2012-08-03
Rated 5 out of 5 by from The video on how to cover pillow cakes is fantastic and deserves a sixth star! I watched it before making this cake. It's true that pillow cakes have the perfect shape for being covered with fondant. Plus the tip for turning the mat over smack onto the cake was priceless. I'm looking forward to trying to rub parchment paper on my buttercream-covered cakes and see if I can finally get a better crust. If you keep posting more videos like that, we'll probably make more and more cakes and use up more products so we'll have to buy more! :)
Date published: 2012-08-03
Rated 5 out of 5 by from These pans are gergous. I dont have ;(. I want to buy and to make cake as soon as possible.
Date published: 2012-07-25
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