Ombre Polka Dot Wedding Cake
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Ombre Polka Dot Wedding Cake

Subtle ombré polka dots make this wedding cake a contemporary classic. Cut out fondant polka dots with a cookie cutter in shades of gray to create a gradient effect.

Designed by Sugar Bee Sweets.

Craft Time: 60+ minutes
Uses Recycled Items: No
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Material List

  • Cake Mix (or Recipe)
  • Buttercream Icing – White
  • Round Pans – 6"x2", 8"x2" and 10"x2"
  • Cake Board
  • Wilton® Fanci-Foil
  • Wooden Dowel Rods
  • Wilton® Ready-to-Use Fondant – White
  • Fondant Colors – White and Natural Black
  • Pencil
  • Scissors
  • Tape – Clear
  • Wilton® Roll & Cut Mat
  • Rolling Pin
  • Confectioner’s Sugar
  • Wilton® Easy-Glide Smoother
  • Straight Pin
  • Spatula (or Sharp Knife)
  • Wilton® Gum Glue Adhesive
  • Cookie Cutter – Circle
  • Floral Stem – Yellow Flower of Choice
  • Wire Cutters
  • Lillian Rose™ Cake Monogram – J or Letter of Choice

Project Instructions

Step 1 Cover cake board with Fanci-Foil. To do this, trace cake board onto Fanci-Foil, making the outline 3"-4" larger than the cake board, and cut out. Place cake board white side down in center of foil. Cut slits along foil edge and fold around board. Secure with tape. Set aside.

Step 2 Bake two cakes from each round pan size. Let cool.

Step 3 Once cool, layer each same-size cake round on top of each other, using Buttercream icing in between the layers. Do not stack the different sizes at this point.

Step 4 Prepare each tier by lightly covering with Buttercream icing.

Step 5 Knead fondant it until it is a workable consistency. Use a little confectioners' sugar when kneading if sticky.

Step 6 Lightly dust smooth work surface or the Roll & Cut mat and your rolling pin with confectioners' sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed.

Step 7 Lift fondant gently over rolling pin and position on cake.

Step 8 Smooth fondant to sides of cake with Easy-Glide Smoother. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake. If an air bubble appears, insert a straight pin at an angle, release air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula.

Step 9 Carefully center the 10" tier onto cake board.

Step 10 Insert dowel rods and place 8" tier exactly centered onto 10" tier. Then add the 6" on top. Note: Do not use dowel rods for top tier.

Step 11 To stabilize tiers further, sharpen one end of a wooden dowel rod and push it through all tiers and cake boards to the base of the bottom tier. Smooth over top layer with Smoother. Set cake aside.

Step 12 To make polka dots, separate fondant into three parts and roll each into a ball. Knead until they are soft.

Step 13 Add dots of white and natural black fondant color to two of the round balls and continue to knead until color is evenly blended (the third will remain white). One ball should be noticeably darker than the other.

Step 14 Roll out each fondant ball and use round cookie cutter with make polka dots.

Step 15 Follow instructions on package to prepare gum glue adhesive.

Step 16 Starting at the top, attach white polka dots to top tier, light grey to middle tier and dark grey to bottom tier with gum glue adhesive, creating the ombre look.

Step 17 Add yellow flower and monogram topper.


To make cake as directed, 22 cups of cake batter is needed (6" tier: 2 cups/layer; 8" tier: 3 cups/layer; and 10" tier: 6 cups/layer). To ice the cake, 12 cups of icing is needed (6" 2-layer tier: 3 cups; 8" 2-layer tier: 4 cups; and 10" 2-layer tier: 5 cups). Be sure to have enough icing for the icing in between layers. Serves: 74.