Black and White Classic
Less is more and this cake is no exception. Rolled fondant and crisp ribbon make this cake an instant classic. Courtesy of Wilton
Craft Time:
varies
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Material List
- Wilton Round Pan- 6, 8 and 14x2 inch
- Wilton Tip 6
- Wilton Hexagon Pan- 15 inch
- Wilton White Ready-to-Use Rolled Fondant- 126 oz.
- Wilton Rolling Pin
- Wilton Cut Mat
- Wilton Easy-Glide Fondant Smoother
- Buttercream Icing
- 12 inch Floral Cake Decorations
- Wilton Curved Pillars
- Wilton Smooth Edge Separator Plates- 8 and 12 inch
- Wilton Plastic Dowel Rods
- Wilton Cake Circles
- Wilton 16 in. Round Silver Cake Base
- Black Ribbon-5/8 inch Wide, Total 51 inches
- Cellophane Tape
Project Instructions
Step: 1
Bake and prepare three 2-layer cakes for rolled fondant.
Step: 2
Cover cakes with fondant; smooth with Fondant Smoother.
Step: 3
Prepare cakes for 2-plate and pillar construction.
Step: 4
Cut a strip of black ribbon to fit around each cake; overlap ends and secure with tape.
Step: 5
Pipe tip 6 bead bottom borders.
Step: 6
Attach white ribbon to cake base with tape.
Step: 7
Position rose sprays. Serves 116.
