Attach these fondant shapes to an undecorated fondant-covered cake; you can order one from most bakeries. To replicate our cake, download the template, and use a teardrop cookie-cutter set from Ateco.
- Yield: Makes enough to decorate a 3-tier wedding cake (with a 10-inch bottom tier)
Photography: Con Poulos
Source: Martha Stewart Weddings, Summer 2010
- 12 ounces fondant
- Egg-yellow food coloring
- Cornstarch, for dusting
- Gum paste
Divide fondant into 3 parts. Knead until soft, and add food coloring a tiny bit at a time, tinting first batch pale, and the others medium and bright yellow. (Always keep fondant tightly covered in plastic wrap when you are not working with it; it dries out quickly.)
Roll out each batch of fondant on a cornstarch-dusted work surface to a little less than 1/4 inch thick. Cut out teardrops, and lift out fondant; place on a parchment-lined baking sheet. To move fondant shapes without the cutter, use an offset spatula.
To attach fondant: Microwave 2 ounces of gum paste with 1 tablespoon water in a small bowl. Stir every 15 seconds, until a gluelike paste forms. With a thin brush, paint onto the back of each piece, and adhere it to cake. (Gum paste will dry clear.)