Watching Over Him Christening Cake
- Wilton® Ready-To-Use Rolled Fondant, 106 oz. – White
- Wilton® Gum-Tex
- Wilton® Icing Color – Royal Blue, Kelly Green and Brown
- Wilton® Fondant Roller, 20"
- Wilton® Roll-N-Cut Mat
- Wilton® Candy Melting Plate
- Wilton® Fondant Shaping Foam
- Wilton® 10-Pc. Fondant/Gum Paste Tool Set
- Wilton® Wave Flower Former Set
- Wilton® Cut-Outs Fondant Cutters – Leaf and Alphabet/Number
- Wilton® Cake Circles
- Wilton® Round Pan, 12"x2" and 6"x2"
- Wilton® Cooling Grid
- Wilton® Dowel Rods
- Wilton® Fanci-Foil Wrap
- Wilton® Icing Recipe – Butter Cream
- Wilton® Fondant Smoother
- Wilton® Pearl Dust – White
- Wilton® Brush Set
- Wilton® Disposable Decorating Bags
- Wilton® FoodWriter™ Edible Color Markers, Fine Tip – Primary
- Wilton® Tips – 2 and 5
- Blanket Pattern
One day in advance, make fondant flowers and leaves. Mix 24 oz. white fondant with two tsp. of Gum-Tex. Tint 20 oz. blue, 4 oz. green. Roll out blue fondant 1/16" thick. Cut 1½"x7" strips for 23 large ribbon roses, 1"x7" strips for eight small ribbon roses. Make extra to allow for breakage and let dry in cornstarch-dusted cavities of candy melting plate. Roll out green fondant 1/16" thick. Using leaf cut-outs, cut 15 medium and eight small leaves (make extra to allow for breakage). Place leaves on thin shaping foam and score vein lines with large veining tool from set. Let dry on cornstarch-dusted flower formers.
Also in advance: make letters. Tint a small amount of fondant dark blue. Roll out 1/8" thick. Cut letters using alphabet cut-outs. Let dry on cornstarch-dusted board.
Bake and cool two-layer round cake (bake two 6" layers 1½" high for a 3" high cake). Place on foil-wrapped cake circle, positioning 6" cake 1" from back edge of 12" cake. Prepare cakes for rolled fondant by lightly icing with butter cream. Cover cakes with 62 oz. blue fondant; smooth with fondant smoother. Prepare for stacked construction.
For baby, tint 1 oz. fondant light brown. Shape a 1¼" ball for head and a 1½" long log for hand and arm. Score lines for fingers with knife. Using white fondant, shape a 2½"x1½"x1" rectangle for body and a 2½"x1½"x½" rectangle for pillow. Brush pillow with pearl dust. Draw hair and facial features with black FoodWriter™. Attach pillow, head and body to cake with tip two dots of icing.
Pipe Tip 5 bead bottom borders with blue butter cream icing. For blanket wrinkles, make three teardrop-shaped logs, 3" long, ¼" at top, ½" wide at widest point. Attach logs to cake with icing, positioning over edge.
For blanket, roll out 14 oz. white fondant 1/8" thick. Cut blanket using pattern. Cut a 5"x½" strip for blanket trim; attach with damp brush. Brush with Pearl Dust. Position blanket, shaping drapes and additional wrinkles with fingers.
Brush roses with pearl dust. Roll a 2½" ball of blue fondant; flatten slightly and attach to 6" cake top with butter cream. Attach large and small roses and leaves to cake top with tip 2 dots of icing. Attach remaining roses and leaves to side of cake. Attach letters with Tip 2 dots of icing.