A Court of Many Colors Cake

Instructions

Click to mark complete

1. - At least 2 days in advance: Make 1 bride and 6 bridesmaid hangers. Tape waxed paper over patterns. Using royal icing, pipe tip 4 bridesmaid and tip 5 bride hangers; make extras to allow for breakage and let dry.
2. - Also: Use patterns to make bride and bridesmaid bodices, streamers and bows.
3. - For bridesmaids, tint 7 oz. fondant each rose, violet, green, yellow, blue and peach. Add 1/4 teaspoon Gum-Tex to 3 oz. of each color; reserve remaining 4 oz. for skirts. For bride, add 1/4 teaspoon Gum-Tex to 3 oz. white fondant. Roll out all fondant 1/8 in. thick. Cut bodices, streamers and bows. Let dry on board dusted with cornstarch. Attach lollipop sticks to bodice backs with royal icing; let set.
4. - Prepare 1 Classic and 6 Mini Wonder Mold cakes for rolled fondant. Cover Classic cake with 15 oz. white fondant; cover mini cakes with reserved tinted fondant.
5. - Decorate bridal gown. With buttercream, pipe tip 2 bead flowers with dot center on skirt; cover bodice with tip 1 cornelli lace. Insert bodice in skirt. Cut a 3 x 1/4 in. wide fondant sash; attach to waist with damp brush, wrapping around in back. Write name on streamer with FoodWriter. Attach bow, streamer and hanger to cake with royal icing.
6. -

   Decorate bridesmaid dresses in buttercream. Pipe tip 3 lines, tip 2 dots and tip 1 swirls on skirts. In matching color fondant, cut 1 1/2 x 1/8 in. wide sashes; attach to waist with damp brush. Write names on streamers with FoodWriter. Attach bows, streamers and hangers with royal icing.

   *Combine Lemon Yellow with Golden Yellow for yellow shown. Combine Violet with Rose for violet shown.

Resources

How To