Gold Standard Wedding Cake
Three-tiered wedding cake decorated with gold fondant flowers, beaded edging, and a 50th anniversary topper.
Ingredients
White ready-to-use fondant (for covering the cake and decoration)
72 oz
Ready-to-use fondant paste (for making flowers)
1 pack
6-inch and 8-inch round cake pans (for making the top and bottom round cake layers)
1 each
Petal-shaped cake pan, 15-inch (for making the middle petal-shaped cake)
1
Gold pearl dust (for gilding the fondant and pearls)
2 packs
Buttercream frosting (see page 118) (for adhering and piping)
to taste
Chocolate buttercream frosting (see page 118) (for coating the cake)
to taste
Royal icing (see page 118) (for adhering decorations)
to taste
White floral wire (for making fondant flowers)
Size 22 x 15, Size 24 x 12, Size 26 x 13
50th anniversary gold cake topper (gold '50' pick)
1
Instructions
1
Prepare flowers one week in advance
Make 8 ball flowers (see page 127); make 15 roses, 12 periwinkles, and 13 leaves (see page 122). Also make 125 puddle pearls (see page 122), 1/4 inch in diameter, gild and let dry completely.
2
Prepare the base board
Cover the base board following the method on page 123, using 24 oz of fondant to cover the cake base.
3
Assemble the cake
Frost both round cake layers with chocolate buttercream; prepare the stacking structure following the method on page 116. Tint 48 oz of fondant ivory, cover the cake, and smooth with a fondant smoother.
4
Decorate the round cake
Prepare and place the round cake decoration pieces (page 127). Use the edge of the cake pan as a guide to trim the fondant on top of the petal cake, refining the edges to fit.
5
Add diamond pattern
Roll the remaining ivory fondant to 1/16 inch thick, place on an impression mat and roll once to imprint the pattern; use a template to cut 8 diamonds, attach to the cake sides with icing dots, aligning the points with the petal grooves. Attach ball flowers where the side diamonds meet.
6
Stack the cake layers
Stack the cake layers on the prepared base board. Use a #5 piping tip to pipe a pearl border along the bottom.
7
Decorate the top bouquet
Bind the roses, periwinkles, and leaves into a bouquet with floral tape, trim the wire ends and insert into flower picks, reinforcing with fondant if needed. Insert the picks into the top of the cake.
8
Insert the topper
Cut straws to 8 inches, slide over the end of the 50th anniversary pick, and insert above the cake bouquet. Serves 80.
