Ingredients Black Icing Color Decorator Preferred White Fondant, 24 oz. Fondant Icing Decorator Preferred White Fondant, 24 oz. Fondant Icing Gum-Tex Buttercream Frosting Buttercream Frosting Royal Icing Royal Icing Meringue Powder Clear Piping Gel cornstarch Tools 6 x 3 in. Round Pan 10 x 3 in. Round Pan 12 x 3 in. Round Pan Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Fondant Roller, 20-Inch - Fondant Tool Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Smoother Fondant Smoother Decorator Brush Set Baroque Fondant and Gum Paste Mold Towering Tiers Cake Stand Cake Circles Cake Boards Fanci-Foil Wrap 24 in. diameter plywood or foamcore board Knife Ruler Waxed paper Scissors Instructions Click to mark complete - Three days in advance: Make pearls. Set up cake stand using 8, 12 and 16 in. plates, five screw-on feet, one center post foot, and two 4 in. short center posts. Add 1 1/2 teaspoons Gum-Tex to 36 oz. fondant. Use Baroque Mold to mold large pearl chains for top two tiers. Each triangular drop will use: 9, 11, 13, 15, 17, 15, 13, then 11 pearls. You will need 56 strands for 8 in. plate, 88 strands for 12 in. plate (reserve excess fondant). Attach to plates using damp brush, resting 1 1/4 in. of strand on the plate with remaining pearls hanging straight down. Let dry for two days. Carefully remove shaped strands of pearls and let dry on their sides for another 24 hours on cornstarch-dusted, waxed paper-covered boards. - Also in advance: Cover base board using 108 oz. fondant tinted black. - Bake and cool 2-layer cakes (trim layers to 2 1/2 in. for 5 in. high tiers). Ice smooth. Prepare for Center Column Construction. - Use fondant and Global Mold to mold triangular borders: 19 in. for 6 in., 32 in. for 10 in., 38 in. for 12 in. cake. Attach around top edge of cakes using tip 3 dots of icing. Repeat for bottom border, attaching borders 1/4 in. above bottom edge. - Mold one large pearl chain; cut in half and attach around base of center posts. Mold two triangular border strips 8 in. long and attach around edge of wide center platform on posts. Mold an additional strip and attach around post above platform; trim to fit. Use fondant and Global Mold to mold crown details: 30 for 6 in., 44 for 10 in., 72 for 12 in. cake. Attach using damp brush. Position footed base plate with 12 in. cake on covered base board. - Use reserved fondant to mold 120 strands of pearls as above. Attach 1 1/4 in. of strand to plate and drape remaining pearls down and onto board. - At reception: Assemble cake using tall and short columns and attach strings of pearls to top tiers using royal icing. Position topper.? ** 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.
