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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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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