Miniature posies of cosmos and fondant lamb's ears tied with delicate satin ribbon decorate this dramatic wedding cake. They perch atop chocolate-covered tiers carpeted with shimmering sanding sugar. The curves of the flowers' petals are echoed in the contours of each tier (made by using petal-shaped cake pans). A slender satin ribbon is taped to the cake board to disguise its edge.

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Ingredients

Ingredient Checklist

Directions

Make Fondant Lamb's Ears
  • Tint 1/2 pound fondant pale green. Lightly dust a work surface with cornstarch. Roll a 2- to 3-inch ball of fondant 1/16 inch thick. Quickly cut out as many leaves as possible with a small leaf cutter (1 3/4 by 1 1/8 inches); immediately imprint with a leaf veiner. Gently bend leaves for a natural shape. Continue until you have about 40 leaves. Let dry on a baking sheet, about 3 to 4 hours; lightly brush with petal dust.

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Prepare Chocolate Fondant
  • Knead modeling chocolate until soft and malleable. Divide in half; wrap each in plastic. Divide 7 pounds rolled fondant in half. On a surface lightly dusted with cornstarch, knead half of fondant until soft and malleable, then knead with one of the chocolate halves until fully combined; cover with plastic wrap. Repeat with remaining fondant and chocolate halves. Knead both portions together to form one disk. Wrap in plastic; store at room temperature until ready to use.

Instructions Checklist
Instructions Checklist
Cover the Cake Board
  • In a small bowl, stir together the corn syrup and 2 tablespoons warm water. Thinly paint the mixture over the top of the petal cake board. On a clean surface lightly dusted with cornstarch, roll enough chocolate fondant to cover the board (see the fondant amounts at the end of the ingredients list) into a large disk about 1/8 inch thick. Working quickly, center and gently lay fondant on the board, smoothing it with your hands. Trim edges with a sharp paring knife. (Excess fondant may be reused if it is free of crumbs, filling, or icing.)

Cover the Tiers
  • Thinly coat each tier with the desired frosting to seal in the crumbs, then chill 30 minutes. On a surface lightly dusted with cornstarch, roll enough fondant to cover each respective tier, working with one tier at a time. Working quickly, center and gently lay fondant on tiers. Starting from the center, smooth it with your hands. Trim any excess fondant from bottom edge with a pizza cutter. Set tiers aside, preferably in a cool room; do not refrigerate.

  • In a small bowl, stir the meringue powder with 3 tablespoons of water until the powder dissolves. Working with one tier at a time, set each onto a large sheet of waxed paper; quickly brush the top of the tier with the meringue-powder mixture, and dust it with white sanding sugar. Brush off any excess sugar. Repeat process to coat the cake board.

Instructions Checklist
Stack the Tiers
  • Lightly brush the center of the cake board with water; center and place the 15-inch tier on top. Insert 6 wooden dowels in a circle about 4 1/2 inches inside the edge of the tier. Moisten the center of the 15-inch tier; place the 9-inch tier on top. Insert the remaining 4 dowels in a 3-inch square in the center of the tier. Lightly brush the center of the tier with water; center and place the 6-inch tier on top.

Decorate Tiers
  • Just before displaying cake, arrange the cosmos in miniature bouquets; tie with the white ribbon. Set cake on display table; randomly arrange bouquets on top of each tier and around cake board, inserting fondant leaves into bouquets. With hot glue or double-sided tape, secure brown ribbon around board, overlapping ends in the back.

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