Ingredients Clear Piping Gel 48 ounces Decorator Preferred Black Fondant, 24 oz. Fondant Icing 48 ounces Decorator Preferred Black Fondant, 24 oz. Fondant Icing Favorite Cake Mix or Recipe 19 cups Buttercream Frosting 19 cups Buttercream Frosting 264 ounce Decorator Preferred White Fondant, 24 oz. Fondant Icing 264 ounce Decorator Preferred White Fondant, 24 oz. Fondant Icing 2 cups Royal Icing 2 cups Royal Icing Black Icing Color Tools Craft knife Performance Pans Hexagon Cake Pan Set, 4-Piece Performance Pans Hexagon Cake Pan Set, 4-Piece 18 x 18 x 1/2 in. foamcore board Plastic ruler Fanci-Foil Wrap food-safe scissors Tape Decorator Brush Set Chrome Plated Cooling Grid, 14.5 x 20 Inch 6 in. Cake Circles 10 in. Cake Circles 12 in. Cake Circles 16 in. Cake Circles Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 20-Inch - Fondant Tool 20inch Rolling Pin Guide Rings Fondant Trimmer Fondant Smoother Bamboo Dowel Rods, 12-Count Bamboo Dowel Rods, 12-Count Decorator Preferred 13 inch Angled Spatula Decorator Preferred 13 inch Angled Spatula Fondant and Buttercream Decorative Press Set, 27-piece Fondant and Buttercream Decorative Press Set, 27-piece 12 in. Disposable Decorating Bags Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Round Cake Decorating Tip 5 Round Cake Decorating Tip 5 Instructions Click to mark complete - Prepare base board two days in advance. Use craft knife and largest pan as a guide to cut foamcore board 3/4 in. wider than pan on all sides. Wrap with fanci- foil. Brush board with piping gel. Cover cake board with black fondant. - Make cakes two days in advance. Prepare batter following recipe directions. Bake and cool 6 in., 9 in., 12 in. and 15 in. hexagon cakes. Cakes are 6 in. high (three layers, 2 in. high). Prepare cakes for stacked construction. Prepare buttercream icing following recipe directions. Use spatula to ice cakes smooth. Position largest cake on prepared base board. Position smaller cakes on cake circle cut to size. Reserve remaining icing. - Cover cakes one day in advance. Use 20 in. fondant roller with orange guide rings to roll out white fondant 1/8 in. thick. Cover cakes with fondant. Reserve remaining fondant. Stack cakes. - Mark floral pattern on cake. Use corner scroll press to mark vines randomly on cake sides. Use small teardrop press to mark flowers between vines. - Decorate vines and flowers. Prepare royal icing following recipe directions. Tint black. Use tip 2 and black icing to outline vines and flowers. While outline is still wet, use a damp brush to immediately brush out lines of icing toward center of teardrop pattern. - Complete cakes. Use tip 5 and reserved buttercream icing to pipe bead bottom borders. +The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier. How To
