Lines and Dots Cake

The simple geometry of the Lines and Dots Cake, capped with a fondant button, was inspired by Martha's first Weddings book. Variegated stripes of royal icing accentuate the verticality of the cake. The tiny dots are whipped chocolate ganache.

  • Yield: Serves 120

Photography: Lisa Hubbard

Source: Martha Stewart Weddings, Winter 2002

Ingredients

  • 1 each 4-, 6-, 8-, and 10-inch-diameter cake tiers, each trimmed, split, filled, and leveled to a 3-inch height, set on corresponding-size 3/16-inch thick foam board
  • 1 twelve-inch-diameter cake tier, trimmed, split, and filled to a 4-inch height, set on corresponding-size 3/16-inch-thick foam board
  • Cornstarch, for dusting
  • 10 pounds rolled fondant
  • 1 one-ounce container pink food color paste
  • 1 recipe Egg-Free Royal Icing
  • 1 eighteen-inch-diameter-by-1-inch thick cake board, painted white
  • 9 4 1/8-inch-long 1/4-inch-diameter wooden dowels
  • 14 3 1/8-inch-long 1/2-inch-diameter wooden dowels
  • 2 recipes Chocolate Ganache
  • Fondant Amounts: 4-inch tier, 3/4 pound; 6-inch tier, 1 1/4 pounds; 8-inch tier, 1 3/4 pounds; 10-inch tier, 2 1/4 pounds; 12-inch tier, 4 pounds.

Directions

  1. Prepare tiers: Coat each tier with a thin layer of frosting to seal in any crumbs. Transfer tiers to refrigerator.

  2. Cover tiers: On a clean work surface lightly dusted with cornstarch, roll enough fondant to cover the respective tiers (see fondant amounts, above). The fondant should be rolled into a large disk about 1/8-inch thick. Working quickly, lift the fondant, center it over tier, and gently lay it on cake. Starting from the center, smooth it onto the cake with your hands. Neatly trim excess fondant from bottom edges using a pizza wheel. (Excess fondant may be rerolled as long as it is free of crumbs, filling, or icing.) Repeat for all tiers. Tint a small amount of leftover fondant light pink, roll it 1/8-inch thick, and use a 1/4-inch-diameter round cutter to cut "button" for cake top; set aside.

  3. Stack tiers: Smear 1 tablespoon of royal icing in the center of the cake board. Place 12-inch tier, centered, on top. Insert eight 4 1/8-inch dowels in a circle 4 inches from the center, and one 4 1/8-inch dowel in the center. Smear 1 tablespoon of royal icing in center of the 12-inch tier. Place 10-inch tier, centered, on top. Insert six 3 1/8-inch dowels in a circle 3 inches from the center. Smear 1 tablespoon of royal icing in center of the 10-inch tier. Place 8-inch tier, centered, on top. Insert four 3 1/8-inch dowels in a circle 2 inches from center. Smear 1 tablespoon of royal icing in center of the 8-inch tier. Place 6- inch tier, centered, on top. Insert four 3 1/8-inch dowels in a circle 2 inches from center. Smear 1 tablespoon of royal icing in center of the 6-inch tier. Place 4-inch tier, centered, on top.

  4. Decorate tiers: Add food color, a little at a time, to 1 cup of royal icing until it is the same light pink as the fondant button. Fit a pastry bag with a coupler and a basket-weave tip (Ateco #46), and fill with pink royal icing. Fit another pastry bag with a plain round tip (Ateco #3), and fill with white royal icing. Fit a third pastry bag with an Ateco plain round tip (Ateco #3), and fill with whipped ganache. Pipe lines and dots pattern around each tier. Fit a pastry bag with a plain round tip (Ateco #8), and fill with white royal icing. Pipe a dot border around the bottom of each tier. Using a small amount of pink royal icing, attach the pink fondant button, centered, on top of the 4-inch tier. Pipe chocolate dots on the side of the fondant button.

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