Wilton® Black and White Floral Wedding Cake
Add to Favorites Print

Wilton® Black and White Floral Wedding Cake

This majestic floral cake design is sure to please even the most discerning bride. Use Wilton bakeware tools and supplies to create this exquisite floral patterned cake.

Designed by Wilton®

Craft Time: varies
Uses Recycled Items: No
Get exclusive offers about this product and more!

Material List

  • Wilton® Square Cake Pans: 6, 8, 10”
  • Wilton® Decorating Tips: 1, 2, 6
  • Wilton® Black and Christmas Red Icing Colors
  • Wilton® Brush Set (square brush used)
  • Wilton® Ready-To-Use Rolled Fondant, White (152 oz. needed)
  • Wilton® Piping Gel
  • Wilton® Fondant Cutter/Embosser
  • Wilton® Flower Cut-Outs (large used)
  • Wilton® Leaf Cut-Outs (small used)
  • Wilton® 20 in. Rolling Pin
  • Wilton® Easy-Glide Fondant Smoother
  • Wilton® Roll & Cut Mat
  • Wilton® Meringue Powder
  • Wilton® Royal Icing
  • Wilton® Buttercream Icing
  • Wilton® Fanci-Foil Wrap
  • 12 x 12” Square x ½ in. Thick Foam Core

Project Instructions

Prepare board in advance: Tint 36 oz. fondant black. Reserve 2 oz. black fondant for plaque. Cover foam core in Fanci-Foil Wrap. Brush with piping gel and cover with fondant. Let dry overnight.

Bake and cool 2-layer tiers. Prepare for rolled fondant covering, 24 oz. for 6 in. tier, 36 oz. for 8 in. tier, 48 oz. for 10 in. tier. Tint remaining 8 oz. fondant red with a small amount of black.

Prepare cakes for stacked construction. Imprint fondant of 6 and 10 in. tiers with flower and leaf cutters. Using tip 1 and black royal icing, decorate imprints with brush embroidery as follows: Flowers: Outline petals with zigzags. Use a damp brush to bring icing towards center of flower. Work one petal at a time so icing does not dry. Outline inner petals and repeat. Finish by piping a spiral at the flower center. Use tip 2 and black royal icing to add scrolls and dots. Leafs: Outline one side of a leaf at a time. Use a damp brush to bring icing towards center of leaf. Pipe veins, add dots. Roll out red fondant 1/8 in thick. Cut ¾ in. wide band 32 in. long and wrap around center of 8 in. tier, using brushstrokes of water to attach. Also cut a 3 ½ x 2 3/8 in oval. Roll out black fondant to 1/8 in. thick and cut a 4 in. x 2 ¾ in. oval. Attach red oval to the black oval using brushstrokes of water; position on cake. If desired, trim off red band where oval is positioned. Using tip 2 and royal icing, pipe initials in oval. Using tip 6, pipe bead bottom borders.

Serves 82, reserving the top tier for the first anniversary.


Refer to photo for project details.