Ingredient Checklist


For each tier:
  • Trim tops of cooled cakes to be level, and cut in half horizontally to make 4 layers. Stack all layers, spreading buttercream between (see amounts, below). Cover top and sides with buttercream. Refrigerate to set frosting or until ready to cover with fondant.

  • Cover with fondant: Knead food coloring into the fondant for each tier, adding tiny amounts at a time.

Buttercream and fondant for each tier:
  • Buttercream and fondant amounts for each tier
    6-inch: 3 cups buttercream (1/2 cup between layers; remainder for top and sides); 1 1/2 pounds fondant
    8-inch: 5 cups (1 cup between layers; remainder for top and sides); 2 pounds fondant
    10-inch: 7 1/2 cups (1 1/2 cups between layers; remainder for top and sides); 2 1/2 pounds fondant

  • Roll out fondant to 1/8 inch thick on a work surface dusted with cornstarch. Use a rolling pin to transfer to cake. Smooth fondant onto cake. Cut away excess with a pastry wheel. Lay a stencil against front of tier; spread royal icing over it with an offset spatula, and remove stencil. Continue around tier. Store at cool room temperature up to 24 hours.

Instructions Checklist
Instructions Checklist
To assemble cake:
  • Insert 6 dowels in the largest tier (1 in the center, 5 in a ring 2 inches from the edge) and 5 dowels in the medium tier (1 in the center, 4 in a ring). Stack tiers on a cake stand, and attach fondant plaques to ribbon and to cake with royal icing.