Teardrop Wedding Cake How-To

Martha Stewart Weddings, Summer 2010

Make the fondant teardrops according to our recipe. Use an Ateco set of teardrop cutters to cut shapes from the three different hues (dark, medium, and light). (Download and print our PDF to see a diagram of the teardrop sizes.)

From the dark fondant, cut:
3 using the largest cutter (which we have labeled size #1)
3 using the second-largest cutter (size #2)
7 using the third-largest cutter (size #3)
2 using the fourth-largest cutter (size #4)
3 using the next-to-smallest cutter (size #5)
6 using the smallest cutter (size #6)

From the medium fondant, cut:
3 using the largest cutter (which we have labeled size #1)
4 using the second-largest cutter (size #2)
1 using the third-largest cutter (size #3)
1 using the fourth-largest cutter (size #4)
8 using the next-to-smallest cutter (size #5)
8 using the smallest cutter (size #6)

From the light fondant, cut:
None using the largest cutter (size #1)
2 using the second-largest cutter (size #2)
1 using the third-largest cutter (size #3)
2 using the fourth-largest cutter (size #4)
2 using the next-to-smallest cutter (size #5)
4 using the smallest cutter (size #6)

When ready to decorate the fondant-covered cake, download the PDF (if you haven't already), and print each tier diagram on letter-size printer paper. Compare the size of your final tier to our diagram; small discrepancies in size might influence positioning of teardrops. Note that some of them are intended to extend beyond the top edge of the tier.

Lay diagrams on a flat surface, and cover with parchment paper. Lay out teardrop shapes following the diagram, adjusting positions slightly as needed; overlapping teardrops as shown, and use a sharp knife to trim those that are close to the bottom of the tier.

Make the gum-paste glue according to the recipe, and apply it with a brush to the back of the teardrops to adhere them where they overlap. Then transfer the teardrop to the side of the cake, attaching them with the gum-paste glue and holding them in place slightly until they set.

The decorated cake can be stored at room temperature for several hours; do not refrigerate, as the cold would cause moisture to condense on the smooth surface of the fondant when the cake is removed from the refrigerator.

Comments

Be the first to comment!