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Elegant Pearl Wedding Cake

Two-tier round wedding cake, decorated with 117 strands of fondant pearls attached to the surface using frosting and melted candy.

3 hours
Easy
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Elegant Pearl Wedding Cake

Ingredients

ready-to-use white fondant (for covering the cake) 72 oz
buttercream frosting (see page 118) (for spreading the cake) to taste
white candy melts (for adhering pearls) 1 bag
white pearl dust (mixed with vanilla extract to paint the pearls) to taste
6, 10-inch round cake pans (for a two-tier round cake) 1 each
fondant pearls (rolled into small balls and dried overnight) 117 (1/2 inch diameter)

Instructions

1

Make Pearl Strands

Roll 117 fondant balls into 1/2-inch diameter balls and let dry overnight. Use a needle and dental floss to string the pearls into 6 strands of 12, 18, 19 (2 strands), 22, and 27 pearls. Tie knots at the end of each strand; trim excess floss.

2

Color the Pearls

Mix the pearl dust with a small amount of vanilla extract and paint all the pearls. Let dry overnight on a wax-paper-lined cake board.

3

Prepare the Cake

Prepare the two-tier cake for stacking following the method on page 116. Prepare the cake for fondant following the method on page 119; cover the cake and smooth with a fondant smoother.

4

Assemble the Cake

Place the cake on a cake stand. Use melted candy to adhere the pearl strands to the cake: the 12-pearl and 18-pearl strands at the base of the 10-inch cake, the 22-pearl strand and one 19-pearl strand at the top of the 10-inch cake, the 27-pearl strand and the other 19-pearl strand at the top of the 6-inch cake; let set.

5

Decorate with Flowers

Insert flower picks at the wedding venue and arrange fresh flowers. Serves 38.