A touch of the exotic for your wedding, with stacked pillow cakes woven with paisley trim molded in the Baroque Fondant and Gum Paste Mold. Tiers are crowned with a trio of wild gum paste tiger lilies.
Two days in advance: Make flowers. Use gum
paste to make three white tiger lilies without leaves
following instructions in Gum Paste Flower Cutter
Set. Paint with Chocolate Brown Color Dust.
Bake and cool 2-layer cakes, following pan
directions, using firm-textured batter, such as
pound cake. Assemble cakes on cut-to-fit cake
boards. Lightly ice cakes smooth. Tint fondant light
brown by adding 10-12 oz. chocolate fondant to
72 oz. white for desired shade.
Cover top halves
with light brown fondant. Trim at horizontal
seams. Place cake board on top and flip so
light brown is on bottom. Cover top halves with
chocolate fondant, trimming at seams. Prepare
cakes for Stacked Construction.
Baroque Mold to mold approximately 21 strips of
chocolate fondant beads to fit all cake sides. Attach
over seams using damp brush. Use Global Mold to
make light brown paisley designs. Make 40 for top,
80 for middle and 100 for bottom tier; attach. Use
melted light cocoa candy in cut parchment bag
to pipe dots onto outside border of designs. Paint
beads with Chocolate Brown Color Dust.
At reception: Stack cakes. Secure flowers in spike
using bits of fondant; insert spike.
** The smallest tier is often saved for the first anniversary. The number of
servings given does not include the smallest tier.