Unveiling a Masterpiece
- Wilton Round Pan- 6 and 8 inch
- Wilton Round Pan- 10 x 2 inch
- Wilton Hexagon Pan- 15 inch
- Wilton White Ready-to-Use Rolled Fondant- 552 oz.
- Wilton Brush Set
- Wilton Rolling Pin
- Wilton Cut Mat
- Wilton Easy-Glide Fondant Smoother
- Good Fairy Cake Topper
- Buttercream Icing
- White Candy Melts
- Confectionery Tool Set
- Smooth-Edge Separator Plates
- Embroidered Wrapped Pillars
- Cake Dividing Set
- Dowel Rods
- Cake Boards
- Fanci-Foil Wrap
- Plywood Board- 28 in. diameter x ½ in. thick
- Craft Block- 8 in. diameter x 4-1/4 in.
- Ribbon- ½ in. wide, 100 inches total
Several days in advance:
Make 6 large and 24 medium ribbon roses. Combine 49 oz. of fondant with 4 teaspoons of Gum-Tex.
Roll our fondant 1/8-inch thick. For large roses, cut 6 in. long x 1 in. strips; for medium roses, cut 6 in, long x ½ in wide strips. Using remaining mixure, make 12 bow loops using 5 in long x 1-1/2 inch wide strips. Let all dry on cornstarch- dusted surface. Reserve any leftover fondant for veils.
Prepare six 2-layer 8 in. round cakes, one each 2-layer 6 in, and 10 in. round cake, and one 2-layer 15 in hexagon cake for Stacked and Pillar Construction.
Prepare cakes for rolled fondant; cover cakes with fondant and smooth with Fondant Smoother. Divide 8 in, cakes into fourths; decorate only the 2 sections of each cake which will face outward after assembly.
Mark scallops from division points, 2-1/2 in. from base at lowest point. Pipe tip 1 sotas between scallops.
Position cakes on foil-wrapped plywood board. Cover 8 in. diameter craft block with foil; position in center of cakes on voard. Pipe tip 4 bead bottom borders. Roll out fondant 1/8 in. thick; cut twelve 6x3-1/2 in. high strips. Make 12 swags. Attach to cake with damp brush.
Position hexagon cake on triple-thick boards cut to fit. On each side, mark lowest scallop point in center, 1-3/4 in. from base of cake. At hexagon corners, mark 3-3/4 in. from base. Connect corners to lowest scallop point to form curves. Divide 10 in. cake into 12ths; mark 1 division at base, next division 2 in. up, next 3 in. up, then top edge of cake; reverse with descending markings at 3 in., 2 in. and base. Repeat process for other half of cake. Connect marks to form scallops.
Position 10 in. round on hexagon cake; pipe tip 1 sotas below scallops. Make 6 fondant swags using 4x3 in. high strips; attach to cake with damp brush. Mark 8 in. round cakes where hexagon cake will rest. Combine 96 oz. of fondant with 8 teaspoons of Gum-Tex; add reserved fondant.
Make 6 fondant veils. Attach between 8 in. cakes with damp brush, ½ in. from markings for hexagon cake. Attach medium ribbon roses at swag points of 8, 10 and 6 in. cakes with melted candy.