- Cake Board
- Chocolate Buttercream
- Fanci-Foil Wrap
- Heart Pan Set
- Icing Color, Moss Green
- Ready-To-Use Decorator Icing, White
- Ready-To-Use Rolled Fondant, Chocolate
- Step-Saving Rose Bouquet Flower Cutter Set
- Tube Decorating Icing, White
Advance Work: One day ahead, using patterns, cut shirt collar and bow tie from fondant rolled 1/4 inch thick. For bow tie, roll a fondant ball for center knot and position. Let dry.
Cake Preparation: Bake and cool two 15 inch heart cakes, 1 1/2-inches high, to create 1 3-inch cake. Prepare and cover cake with chocolate fondant. Position the following pieces immediately after cutting: Roll white fondant about 1/2 inch thick and cut shirt front. Roll chocolate fondant about 1/2 inch thick and cut lapels. Cut buttons using wide end of tip 2A.
To make boutonniere: Tint a 1 inch ball of white fondant moss green. Using cutters in the Step-Saving Rose Bouquet Flower Cutter Set, cut a calyx and leaf from green fondant and cut 2 rose petals from white fondant. Form rosebud boutonniere following instructions in Flower Cutter Set. Position on cake. Position bow tie; attach collar to bow tie with icing.
TipsThis cake serves 76.
See the current edition of the Wilton Yearbook for Cake Decorating for decorating techniques, cake construction methods, and information about products.