Crimson Lace Wedding Cake

Name: Crimson Lace Wedding Cake
Prep time: 5 h
Cook time: 2 h
Total time: 7 h
Ingredients: 48 oz White ready-to-use fondant (for covering cake and making decorations); 1 package Ready-to-use fondant paste (for making flowers); 8 oz Red colored fondant (add 1/2 tsp fondant paste, roll to 1/8 inch thick); 1 each 6, 10, 14-inch square cake pans (for making three-layer square cake); 1 set Floral collection cutter set (for cutting forget-me-nots and apple blossoms); 1 set Round cutter (for cutting bottom border decoration circles); to taste Buttercream frosting (see page 118) (for coating the cake); Royal icing (see page 118) (for piping and bonding); 24 inches (3 inches wide) White ribbon (for decorating the base); 6 feet (5/8 inch wide) Red ribbon (cut into 7-inch and 11-inch segments for columns); 2 each of 4, 6-inch, 1 of 16-inch Fillable column set (for inter-layer support)

Three-tier square wedding cake adorned with red fondant flowers, teardrop decorations, and fillable pillars.

7 hours

Medium

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Ingredients

White ready-to-use fondant (for covering cake and making decorations) 48 oz

Ready-to-use fondant paste (for making flowers) 1 package

Red colored fondant (add 1/2 tsp fondant paste, roll to 1/8 inch thick) 8 oz

6, 10, 14-inch square cake pans (for making three-layer square cake) 1 each

Floral collection cutter set (for cutting forget-me-nots and apple blossoms) 1 set

Round cutter (for cutting bottom border decoration circles) 1 set

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

Royal icing (see page 118) (for piping and bonding)

White ribbon (for decorating the base) 24 inches (3 inches wide)

Red ribbon (cut into 7-inch and 11-inch segments for columns) 6 feet (5/8 inch wide)

Fillable column set (for inter-layer support) 2 each of 4, 6-inch, 1 of 16-inch

Instructions

Make rose topper one week in advance

Make rose topper according to the method on page 127.

Make fondant flowers several days in advance

Color 8 oz of fondant red, add 1/2 tsp fondant paste, and roll out to 1/8 inch thick. Use the floral cutter set to cut out 530 forget-me-not flowers and 200 apple blossoms. Place the flowers on thick foam and use a ball tool to indent the flower centers. Use royal icing and a #1 piping tip to dot icing centers on all flowers; let dry.

Make teardrop decorations

Using the remaining red fondant and 4 oz of white fondant, roll each out to 1/8 inch thick. Use a rose petal cutter to cut out 60 red large teardrops, 60 white large teardrops, and 60 white small teardrops. Attach the white small teardrops onto the red teardrops; on the white large teardrops, pipe red scrollwork patterns with a #1 piping tip and royal icing. Let all dry.

Make border decorations

Following the method on page 127, make 84 top border circles and 60 hanging plate circles. Prepare the base riser by using a glue stick to attach white ribbon to the sides of an 8 x 3-inch craft foam block.

Make bottom border

Roll out white fondant to 1/8 inch thick. Use the largest cutter to cut 8 circles for the 6-inch cake, 16 circles for the 10-inch cake, and 24 circles for the 14-inch cake. Trim the bottoms of the circles for each cake size using a cutting guide. Mark center points on the sides of each cake layer and attach a pair of circles on each side at approximately 1/4-inch intervals. Mark scrollwork flower patterns with a toothpick on the cake side circles, then cover the patterns with royal icing using a #1 piping tip; add #1 dots. Attach an apple blossom on top of each piped pattern.

Decorate top border

Attach top border circles with icing dots, with the upper half above the cake edge: 4 per side for the 6-inch cake, 7 per side for the 10-inch cake, and 10 per side for the 14-inch cake. Attach one large white teardrop between each circle.

Assemble the cake

Place the 14-inch cake on the base riser. Fill the columns with curled ribbon segments (7-inch segments for 4-inch columns, 11-inch segments for 6-inch columns), then place the other cakes. Re-attach the hanging circles to the separator plates with royal icing, and attach apple blossoms where the circles meet. Remove the rose topper and place it on top of the cake. Serves 148.