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Regal Piped Wedding Cake

3

Five tiers of varying heights and shapes combine with ornate decoration to give this cake its regal appearance. Underneath the smooth, dense fondant coating is delicate white cake; royal-icing piping over the fondant is enhanced further with white-chocolate ruffled rosettes.

  • Yield: Serves 150

Photography: Gentl & Hyers

Source: Martha Stewart Weddings, Spring 2004

Ingredients

  • 2 each 6-, 7-, and 10-inch round layers; two 12-inch octagonal layers; and four 9-inch petal-shaped layers of White Butter Cake
  • 6 pieces corresponding-size 3/16-inch thick foam board
  • 4 recipes White-Chocolate Buttercream
  • 7 recipes White-Chocolate Fondant
  • Cornstarch, for dusting
  • 28 wooden dowels, 1/4 inch in diameter, 3 1/8 inches long
  • 10 wooden dowels, 1/4 inch in diameter, 4 1/8 inches long
  • 2 recipes Egg-Free Royal Icing
  • 1 rubber cake mat, 8 inches; optional
  • 1 cake board or platter, 13 inches in diameter
  • Fondant amounts (approximate): 6-inch tier, 1 1/2 pounds; 7-inch, 2 pounds; 9-inch, 5 pounds; 10-inch, 2 1/2 pounds; and 12-inch, 3 pounds.

Directions

  1. Prepare tiers: Trim and split layers. On corresponding-size boards, fill layers with buttercream to the following heights: 6- and 10-inch layers, 4 inches high; 7- and 12-inch layers, 3 inches high. Repeat with the 4 petal-shaped layers to make two 3-inch-high tiers. Thinly coat with buttercream to seal in crumbs; chill until set, about 30 minutes. On a clean work surface lightly dusted with cornstarch, roll out 1/2 pound fondant 3/16 inch thick. Place petal-shaped pan on fondant; cut around it with a knife. Place fondant on top of one petal tier. Insert one 3 1/8-inch dowel vertically into center, and five 3 1/8-inch dowels in a circle about 1 1/2 inches from edge. Place other petal tier on top to align. Thinly coat tall tier with more buttercream; chill 30 minutes more.
  2. Cover tiers: On a clean work surface lightly dusted with cornstarch, roll out more fondant (see amounts listed under ingredients) into a large disk about 1/8 inch thick. Working quickly, center and gently place fondant on tier. Starting from center, smooth it onto tier. Trim excess with a pizza cutter.
  3. Pipe decorations on tall petal tier with royal icing. (See instructions).
  4. Stack tiers: Place cake mat or several drops of hot glue on cake board; center and place octagonal tier on top. Insert twelve 3 1/8-inch dowels into this tier (4 in a square in the center, and the remaining 8 in a circle about 2 inches from the edge), and dab a tablespoon of royal icing on top of tier. Center and place 10-inch tier on top of octagonal tier; insert ten 4 1/8-inch dowels in same way, and dab another tablespoon of royal icing on top. Continue stacking tiers in this way, inserting a circle of six 3 1/8-inch dowels into top of petal tier, and a circle of four 3 1/8-inch dowels into the 7-inch tier. Top with 6-inch tier.
  5. Decorate remaining cake tiers with royal icing. (See instructions).

Reviews Add a comment

  • ToniB
    7 FEB, 2009
    May I ask where the instructions are for the piping and royal icing?
    Reply