Formal Invitation Cake
- Wilton® Ready-To-Use Rolled Fondant – White (40 oz.) and Black (24 oz.)
- Wilton® Gum-Tex
- Wilton® Fondant Roller, 20"
- Plastic Ruler
- Wilton® Fondant Cutter
- Wilton® Cake Circle, 8"
- Wilton® Parchment Paper
- Wilton® Decorator Brush Set
- Favorite Cake Recipe (or Mix)
- Wilton® Round Pan, 8"
- Wilton® Cake Circle, 10"
- Wilton® Fanci-Foil Wrap
- Buttercream Icing (Recipe on michaels.com)
- Wilton® Spatula, 13"
- Wilton® Fondant Smoother
- Wilton® Cake Dividing Set
- Wilton® Disposable Decorating Bags
- Wilton® Tip 12
One to two days In advance: Make bow loops. Add ½ tsp. Gum-Tex to 16 oz. white fondant. Roll out white fondant 1/8" thick. Cut 14 strips 6"x1" using fondant cutter.
Fold strips into loops and attach ends with damp brush. Stand loops upright on sides and dry on parchment paper-covered cake circle.
Bake and cool two-layer cake. Position on a foil-wrapped cake circle. Ice cake smooth with white buttercream icing to prepare for fondant covering.
Roll out 24 oz. of black fondant 1/8" thick and cover cake.
Using cake dividing set, divide cake into 10ths.
Roll out white fondant. Cut into ten strips, 8"x¾". Attach strips with damp brush at each division mark.
Roll ¼" diameter balls of black fondant; attach six balls to each strip with damp brush.
Attach bow: Arrange seven loops in a circle on cake top, securing with dots of icing. Pipe a mound of icing in center using tip 12. Arrange five loops with ends in icing, overlapping bottom bow. Attach two loops upright in center.
Roll ½" diameter balls of white fondant; attach to bottom border with damp brush.
Cake serves 20.