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Wave Cake Assembly

On each tier of this modern creation, a different wave design graces the fondant panels. Every panel is bordered in bamboo also made of fondant

  • Servings: 142

Photography: Beatriz DaCosta

Source: Martha Stewart Weddings, Summer 2006

Ingredients

  • 2 each 9-, 12-, and 15-inch hexagonal layers Marble Cake (8 batches total)
  • 1 each 9-, 12-, and 15-inch hexagonal 3/16 -inch-thick foam board
  • 2 1/2 batches Swiss Meringue Buttercream
  • 11 1/2 pounds rolled fondant, tinted pale blue
  • 1 hexagonal cake board (16 1/2 inches)
  • Royal Icing, for assembling cake
  • 15 wooden dowels (each 1/4 inch in diameter and 4 inches tall)
  • 1 pound rolled fondant, tinted pale yellow
  • Cornstarch, for rolling
  • Glue gum (ratio of 1 teaspoon gum arabic mixed with 2 teaspoons water, for decorating)

Directions

  1. Trim cake layers to 2 inches high. Place 1 layer of each size onto corresponding-size foam board. Spread buttercream over top of each: 1 3/4 cups for 9-inch layer, 3 cups for 12-inch layer, and 5 cups for 15-inch layer. Place remaining cake layers bottom sides up on top of corresponding-size layers. Spread a thin layer of buttercream over top and sides of tiers: 2 1/4 cups for 9-inch tier, 4 cups for 12-inch tier, and 6 cups for 15-inch tier.

  2. Cover tiers with blue fondant (2 1/2 pounds for 9-inch layer, 3 1/2 pounds for 12-inch layer, and 4 1/2 pounds for 15-inch layer): Using a pastry brush, lightly dust a large work surface with cornstarch. For each tier, roll out blue fondant to 1/8 inch thick. Drape the fondant over the rolling pin; center, and place it on the tier. Starting at the top, smooth fondant onto cake with your hands. Cut away excess with a pizza wheel. (Trimmings can be reused as long as they are free of frosting and crumbs.) Covered tiers can be stored in the refrigerator up to 24 hours.

  3. Assemble the cake tiers: Set 15-inch tier onto cake board (a dab of stiff royal icing or a rubber mat between cake board and foam board will keep tier in place). Insert 8 dowels into tier, placing 1 in the center and the rest evenly spaced about 2 inches from edges. Repeat for the 12-inch tier, inserting 6 dowels about 2 inches from edges. Place a dab of royal icing on top of each dowel. Stack tiers largest to smallest.

  4. Dust a clean work surface with cornstarch. Roll out about 1 pound blue fondant to 1/8 inch thick. Using wave-pattern stamps, imprint as many wave panels as possible onto surface of fondant. Using paper templates as a guide, trim panels to size with a pizza wheel. Immediately attach panels to sides of cake using gum glue and a paintbrush. Use large template for 15-inch tier, medium template for 12-inch tier, and small template for 9-inch tier.

  5. Fondant Bamboo: Roll a 2-inch ball of pale yellow fondant into a 10-inch log, about 1/4 inch in diameter. Shape to look like bamboo (with thicker portions every 2 inches). Using a blade tool, make indents in the thick parts of log. Using a full paintbrush, dust with a mix of cappuccino and ivory petal-dust colors. Using a thin paintbrush, dust indentations with cocoa petal-dust color.

  6. Using a small, thin paintbrush, paint a thin line of gum glue along 1 edge of a panel on cake. Immediately attach fondant bamboo to edge; trim away excess. Continue making and attaching bamboo until all panels are framed; you can make the bamboo longer or shorter, as desired.

Cook's Notes

To decorate this cake, you will need wave-pattern rubber stamps; two small, thin paintbrushes; two small, full paintbrushes; a pizza wheel; a blade tool; and petal dust food coloring in cocoa, cappuccino, and ivory. You will also need to make three paper templates for trimming the wave panels: small (4 7/8 by 4 1/8 inches), medium (6 1/4 by 4 1/8 inches), and large (7 3/4 by 4 1/8 inches); these will match the hexagonal cake pans we used.

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