Beach Travel Suitcase Wedding Cake

Name: Beach Travel Suitcase Wedding Cake
Prep time: 5 h
Cook time: 30 min
Total time: 5 h 30 min
Cuisine: Chinese
Ingredients: 288 oz (120 oz per suitcase, 48 oz for accessories) White ready-to-use fondant (for covering the cake and making accessories); Chocolate fondant (for decorative strips and nameplates), to taste; Brown food coloring (mixed with ivory to make tan), to taste; 1 9 x 13-inch baking pan (for baking sheet cake); 1 Medium non-stick cookie sheet (for baking accessories); 16 packs Light cocoa candy melts (for suitcase lids and accessories); 2 packs Dark cocoa candy melts (for details); Buttercream frosting (see page 118) (for frosting the cake), to taste; Royal icing (see page 118) (for decoration), to taste; Lollipop sticks (6 inches) (for support rods), several; White pearl strands (for decoration), to taste; 1 set Veil and crown set (for bride decoration)

A bride-and-groom suitcase-shaped wedding cake, decorated with fondant travel accessories, personalized luggage tags, and tropical flowers.

5h 30m

Easy

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Ingredients

White ready-to-use fondant (for covering the cake and making accessories) 288 oz (120 oz per suitcase, 48 oz for accessories)

Chocolate fondant (for decorative strips and nameplates) to taste

Brown food coloring (mixed with ivory to make tan) to taste

9 x 13-inch baking pan (for baking sheet cake) 1

Medium non-stick cookie sheet (for baking accessories) 1

Light cocoa candy melts (for suitcase lids and accessories) 16 packs

Dark cocoa candy melts (for details) 2 packs

Buttercream frosting (see page 118) (for frosting the cake) to taste

Royal icing (see page 118) (for decoration) to taste

Lollipop sticks (6 inches) (for support rods) several

White pearl strands (for decoration) to taste

Veil and crown set (for bride decoration) 1 set

Instructions

Prepare accessories at least one week in advance

Prepare the suitcase lids, accessory trays, support rods, and accessories (pages 127-128). Let the fondant accessories dry on a surface dusted with cornstarch.

Bake the cakes

Bake and cool double-layer sheet cakes for each suitcase. Prepare for the stacking structure (page 116).

Assemble the suitcases

Place the accessory tray on top. Assemble the suitcases (page 127). Tint 48 oz of fondant brown (tan) for each suitcase. Roll out to 1/8-inch thick, cut: 2 panels of 6¼ x 13¼ inches and 2 panels of 6¼ x 9½ inches per suitcase, and attach them to the suitcase sides.

Make chocolate decorative strips

Roll out the remaining chocolate fondant to 1/8-inch thick. Cut 1-inch wide strips per suitcase: two 9½-inch, two 13½-inch, and eight 5½-inch strips. Attach to the sides with a wet brush. Imprint stitching with a textured rolling wheel from a cutter press.

Make the nameplates

Roll out the remaining chocolate fondant to 1/8-inch thick. Use a template to cut 2 nameplates. Imprint 'His' and 'Hers' with letter stamps. Imprint the edges with a textured rolling wheel. Attach to the front of the suitcase with a wet brush.

Assemble the suitcases

Use melted candy to glue the lids and support rods. Arrange the accessories inside the suitcases. Place the veil, crown, pearl strands, and toppers. Each cake serves 66 people.