Future Bloom Wedding Cake

Name: Future Bloom Wedding Cake
Prep time: 4 h
Cook time: 1 h
Total time: 5 h
Cuisine: Chinese
Ingredients: 24 oz White ready-to-use fondant (add 1 tbsp Gum-Tex for making flowers); 4 oz Light pink fondant (dye 4 oz fondant light pink); 4 oz Light purple fondant (dye 4 oz fondant light purple); 4 oz Light orange fondant (dye 4 oz fondant light orange); 3 oz Dark pink fondant (dye 3 oz fondant dark pink); 3 oz Dark purple fondant (dye 3 oz fondant dark purple); 3 oz Dark orange fondant (dye 3 oz fondant dark orange); 2 oz Green fondant (for making flower stems); 1 oz Yellow fondant (for making flower centers); 1 each (3 inch high) 6, 10, 14 inch round cake pans (for making three-tier round cake); Buttercream frosting (see page 118, for coating the cake), to taste; 1 set Button flower and rose leaf fondant cutter and embosser set (for making two-tone flowers); 1 set Heart-shaped cutter (for imprinting heart patterns on the cake sides); White candy melts (for mixing with green candy melts to make adhesive), to taste; Lollipop sticks (8 inch, cut to 5.5 to 6.5 inches for making flower stems), as needed

A three-tier round wedding cake decorated with two-tone fondant flowers, colorful lollipop-style stems, and heart motifs.

5 hours

Medium

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Ingredients

White ready-to-use fondant (add 1 tbsp Gum-Tex for making flowers) 24 oz

Light pink fondant (dye 4 oz fondant light pink) 4 oz

Light purple fondant (dye 4 oz fondant light purple) 4 oz

Light orange fondant (dye 4 oz fondant light orange) 4 oz

Dark pink fondant (dye 3 oz fondant dark pink) 3 oz

Dark purple fondant (dye 3 oz fondant dark purple) 3 oz

Dark orange fondant (dye 3 oz fondant dark orange) 3 oz

Green fondant (for making flower stems) 2 oz

Yellow fondant (for making flower centers) 1 oz

6, 10, 14 inch round cake pans (for making three-tier round cake) 1 each (3 inch high)

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

Button flower and rose leaf fondant cutter and embosser set (for making two-tone flowers) 1 set

Heart-shaped cutter (for imprinting heart patterns on the cake sides) 1 set

White candy melts (for mixing with green candy melts to make adhesive) to taste

Lollipop sticks (8 inch, cut to 5.5 to 6.5 inches for making flower stems) as needed

Instructions

Make flowers two days in advance

Add 1 tbsp Gum-Tex to 24 oz of fondant. Dye 4 oz of fondant each light pink, light purple, and light orange; dye 3 oz each dark pink, dark purple, and dark orange; dye 2 oz green and 1 oz yellow separately. Roll the fondant to 1/8 inch thickness. Make 9 pink, 9 purple, and 10 orange two-tone flowers, 28 yellow flower centers, and 52 medium-sized leaves following the cutter and embosser set instructions (page 152). Place flowers in cornstarch-dusted flower drying cups to dry, and place flower centers and leaves on a cornstarch-dusted cake board to dry.

Prepare flower stems

Cut 26 lollipop sticks to 6.5 inches, and 1 stick to 5.5 inches. Gently bend two 6.5 inch sticks, leaning them slightly against the edge of a table. Mix green, yellow, and plain white candy melts with lemon extract. Brush all cut lollipop sticks and one 8 inch stick, then let them dry on a wax paper-lined cake board.

Bake the cakes

Bake and fully cool the 3-inch-high round cakes. Coat them with an even, smooth layer of buttercream frosting.

Decorate the cake

Pipe a beaded border on the top and bottom of all cakes using a size 4 piping tip. Imprint heart patterns on the cake sides using the smallest heart-shaped cutter. Outline the imprinted patterns with a size 2 piping tip.

Assemble the flowers

Lighten green candy melts with white candy melts, then attach the flowers to the flower stems. Let set.

Insert the flowers

Insert flowers into the 10 inch and 14 inch cakes, spacing them 2.5 inches apart and 1 inch from the edge. Attach 2 leaves to each flower stem with melted candy melts; let set.

Decorate the top tier

Insert 1 uncut flower stem in the center of the top tier, 2 bent flower stems on each side, and the 5.5 inch flower stem at the front. Attach 1 leaf to each flower stem with melted candy melts; let set. This recipe makes 116 servings.