This suite of sweets by Kromer features a graphic calligraphy-style motif and words from the classic wedding vows. The designs are incorporated into white-chocolate panels using plastic transfer sheets printed with tinted cocoa butter. The panels are then adhered to tiers evenly frosted in buttercream, which is also used to create the string-of-pearls effect on each level. Pools of raspberry sauce adorn two of the cakes. Transfer kit by American Chocolate Designs. Calligraphy by Nancy Howell.
Vows Cake How-To
Plastic transfer sheets, printed in cocoa butter with words or striking designs, make quick work of decorating tiers. Buy them from baking-supply websites.
1. With a ruler and a utility knife, cut a transfer sheet to cover the side of a square tier, or all the way around a circular one, with no overlap. (You may need several sheets.) Lay sheet, printed side up, on a clean work surface. Smooth a thin layer of tempered white chocolate over it with a small offset spatula, covering completely. Let set for several seconds.
2. Carefully lift up sheet by one corner.
3. Holding sheet at both ends, press snugly against a buttercream- or fondant-covered tier. Repeat to decorate all sides. Refrigerate cake for 15 to 30 minutes to let design set.
4. Gently peel away plastic.
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