Honeymoon Trip Wedding Cake
Two-tier round wedding cake decorated with tropical fondant flowers and fondant bride and groom figurines, finished with a veil and crown.
Ingredients
white ready-to-use fondant (for making flowers and bride/groom figurines)
14 oz
purple fondant (add 1/4 tsp Gum-Tex)
2 oz
orange fondant (add 1/4 tsp Gum-Tex)
2 oz
pink fondant (add 1/4 tsp Gum-Tex)
2 oz
green fondant (add 1/4 tsp Gum-Tex)
2 oz
yellow fondant (no Gum-Tex)
2 oz
yellow sanding sugar (for flower center decoration)
to taste
6 and 10 inch round cake pans (for making double-layer round cakes)
1 each (3 inches tall)
buttercream frosting (see page 118) (for frosting the cake)
to taste
diluted fondant adhesive (see page 119) (for attaching decorations)
to taste
flower and leaf cutter set (for making flowers and leaves)
1 set
veil and crown template (for making bride decorations (see page 132))
1 set
lollipop sticks (6 inches) (cut into 5-inch pieces for figurine support)
as needed
Instructions
1
Make fondant bride and groom two days ahead
Make fondant bride and groom figurines following the method on page 128.
2
Make flowers
Color 2 oz each of fondant into purple, orange, pink, green, and yellow; add 1/4 tsp Gum-Tex to all except yellow. Roll all colors to 1/16 inch thick.
3
Cut and shape flowers
Use medium cutters to cut 20 flowers each of purple, orange, and pink. Shape the flowers on thick foam using a large ball tool, and place on cornstarch-dusted small flower formers to dry. Use small cutters to cut 3 pink flowers, place on foam and indent using a small ball tool, then set on small flower formers to dry.
4
Make leaves
Use small cutters to cut 80 leaves. Score veins using a veining tool and place on small flower formers to dry.
5
Make flower centers
Roll yellow fondant into 1/4 inch balls and attach to medium flowers. Attach smaller balls to small flowers. Once dry, brush icing on the flower centers and attach yellow sanding sugar.
6
Decorate the bride
Attach the crown along with the veil and small flower to the bride. Cut lollipop sticks to 5 inches and attach to the backs of the bride and groom using fondant adhesive; leave 2½ inches at the bottom for inserting into the cake. Let dry.
7
Prepare and assemble the cake
Prepare 6-inch and 10-inch single-layer cakes 3 inches tall for the stacking structure (page 116). Place on a 12-inch cake plate. Spread fluffy buttercream with a spatula. Attach medium flowers and leaves using dots of icing.
8
Insert the figurines
Insert the bride and groom at the wedding venue. Serves 30.
