Ingredients Favorite cake recipe or mix 13 3/4 cups Buttercream Frosting 13 3/4 cups Buttercream Frosting 128 oz. Decorator Preferred White Fondant, 24 oz. Fondant Icing 128 oz. Decorator Preferred White Fondant, 24 oz. Fondant Icing 20 oz. Ready-To-Use Gum Paste Tools 6 x 3 in. Round Pan 8 x 3 in. Round Pan 10 x 3 in. Round Pan 13 Inch Round Non-Stick Cooling Rack Cake Leveler, Small, 10-Inch Cake Leveler, Small, 10-Inch 6 in. Cake Circles 8 in. Cake Circles 10 in. Cake Circles Decorator Preferred 13 inch Angled Spatula Decorator Preferred 13 inch Angled Spatula Bamboo Dowel Rods, 12-Count Bamboo Dowel Rods, 12-Count Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 20-Inch - Fondant Tool 20inch Rolling Pin Guide Rings Fondant Smoother Fondant Trimmer Cake Platter Deluxe Brush Set Round Cut-Outs Plastic ruler Gum Paste Storage Board Gum Paste Storage Board Fondant Shaping Foam Set Fondant Shaping Foam Set Fondant and Gum Paste Tools Set, 10-Piece Fondant and Gum Paste Tools Set, 10-Piece 12 in. Disposable Decorating Bags Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Round Cake Decorating Tip 4 Round Cake Decorating Tip 4 Tape Instructions Click to mark complete - Make cakes two days in advance. Prepare batter following recipe directions. Bake and cool 6 in., 8 in. and 10 in. round cakes. Cakes are 5 in. high (two layers, 2 1/2 in. high). Place cakes on cake circles. Prepare buttercream icing following recipe directions. Use spatula to ice cakes smooth. Reserve remaining icing. Prepare cakes for stacked construction . - Cover and assemble cakes one day in advance. Use 20 in. fondant roller with orange guide rings to roll out 108 oz. white fondant 1/8 in. thick. Cover cakes with fondant. Reserve remaining fondant. Stack cakes on cake platter. - Make collars and crossover pieces one day in advance. Knead 20 oz. gum paste into 20 oz. reserved fondant. Roll out 1/8 in. thick. Use fondant trimmer and patterns to cut one each small, medium and large collar. Use fondant trimmer and patterns to cut two each small, medium and large crossover pieces (reverse pattern for opposite side). Reserve remaining gum paste. - Attach pieces one day in advance. Use small pieces for 6 in. cake, medium for 8 in. cake and large for 10 in. cake. Use damp brush to attach collars around back of each cake. Position point of collar at back center, extending 2 in. above edge. Use damp brush to attach one whole crossover piece to each cake, starting at one end of collar. Trim the second crossover piece to fit against the first piece at intersection points. Attach pieces. - Make ruffles one day in advance. Use 20 in. fondant roller with blue guide rings to roll out gum paste 1/16 in. thick. Use largest Cut-Out from set to cut a circle. Move cutter down 1/2 in. and cut again. You will need 50 crescent-shaped pieces to make all ruffles. Place pieces under storage board flap until ready to ruffle edges. To ruffle edges, position piece on thin shaping foam. Use large ball tool from set to shape ruffles on top edge of piece. Repeat to make 13 pieces for 6 in. cake, 17 pieces for 8 in. cake and 20 pieces for 10 in. cake. Use damp brush to attach ruffles 1/4 in. from top edge of each collar and crossover piece. - Decorate cakes one day in advance. Thin reserved buttercream icing. Use tip 2 and thinned icing to pipe Cornelli lace on collar and crossover pieces. Use tip 2 and icing to edge crossover pieces with beads. Use tip 4 and icing to pipe bead bottom borders on all cakes. - Position ornament at reception.* +The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier. *Always place a separator plate, or cake board cut to fit, on the cake where you position any figurine or topper. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape. Resources Criss Cross Wedding Cake How To
