One week in advance: Make gum paste flowers. Make 8 rounded blossoms. Make 15 roses, 12 stephanotis and 13 leaves on wires. Also: Make 125 puddle dots, 1/4 in. diameter, using tip 3. Let dry completely. Paint dots gold using Pearl Dust mixed with lemon extract; let dry. And: Prepare base board.
Cover Cake Base with 24 oz. fondant.
Ice 2-layer cakes smooth with chocolate buttercream. Prepare for
Stacked Construction. Tint 48oz. fondant ivory.
Prepare and position overlays for round cakes. For overlays, tint 48 oz. fondant ivory; roll out 1/8 in. thick. Turn 6 in. pan bottom side up and cover with a cut-to-fit waxed paper circle. Cut a 10 in. fondant circle and gently smooth over waxed paper and down sides of pan. Use pattern to cut scallops. Carefully lift fondant from waxed paper and pan and position overlay on 6 in. tier; smooth. Repeat for 8 in. tier using 12 in. fondant circle. Attach gold dots, about 3/8 in. apart, using dots of icing.
Cut fondant for top of petal cake using lip of pan as a guide; position on cake, trimming edges if needed to fit. For side diamonds, roll out remaining ivory fondant 3/16 in. thick. Place on imprint mat and roll over once to
imprint design. Use pattern to cut 8 diamonds. Attach to cake sides using dots of icing; position top points at petal indentations. Attach blossoms where side points meet. Stack tiers on prepared base. Pipe tip 5 bead bottom borders. Arrange bouquet of roses, stephanotis and leaves, securing with florist tape. Trim wire ends as needed and insert into flower spike, securing with extra fondant if needed. Insert spike into cake top. Trim straws to 8 in. and slide onto ends of 50th pick; insert into cake above bouquet.
Individual hand-shaped petals are the secret to the incredible realism of Gum Paste Roses. Gum paste can be rolled very thin, yet hold its shape. As a result, your flowers will have texture and form that rivals nature.
Setting the Gold Standard Cake is rated
4.0 out of
Rated 3 out of
After my initial review, I took the time to have a closer look at the pattern given for the scalloped canopy atop the cake. It turns out that the pattern is way, way off. When I folded the design in half, I discovered that the problem with this pattern is that some of the scallops are different sizes and shapes, and so the pattern does not produce the pictured results. I subsequently re-created this pattern, and now the design is workable. Before attempting this cake, I suggest that you carefully review the pattern and tweak it for accuracy.
Date published: 2011-06-25
Rated 4 out of
So far, I do not see a review from someone who has actually made this cake. I tried to make just one tier, and used it for Father's Day, since the colors are less feminine than many other cakes.
I made the flowers for the top, which were not too difficult at all. The trick is to make some extra to allow for breakage, because when you're making very delicate flowers they are very prone to breakage. Also, to make this cake my own, I constructed the flowers from the same ivory fondant, and then dusted them with some bronze color dust. The flowers were so delicate that the ivory flowers with barely bronze edges were almost transparent, yet were dazzling in the sunlight--far superior to the white-on-ivory pictured in the example.
I made a very dense, rich, heavy cocoa cake, with an even richer cocoa-based filling, which was really delicious. The chocolate buttercream icing was easy enough. The difficulty came in engineering that scalloped edge around the top. Yes, there is a pattern, but I feel that the directions are very inadequate. More specific instructions are needed. I am normally adept at duplicating most of these cake designs but this one was awful. In the end, I ran out of time, and had to create my own design for the ivory-canopy over the top of the cake. The method for creating this scalloped edge either doesn't work out mathematically around the cake, or I was just not able to follow directions.
Overall, the colors are stunning, particularly with the ivory/bronze flowers, and everyone raved about the cake, but my advice is to definitely go through a dry run on this one before the big day.
Date published: 2011-06-20
Rated 5 out of
Sweets 2 Order from
This cake is a some thing different and I think that it will be a great
hit one it's out in the public. I think it is the answer for the Retro
bride and groom.
Cake would make a great grooms cake with some color changes
using dark chocolate for bead work & leave off the flowers and
meet the corners of each diamond design . Add dark chocolate
grooms monogram with chocolate leaves on top.
Leave cake as shown for the bride and groom. Think this will
work just great.