Feathers and Fringe Roaring '20s Cake

The flapper look was still in vogue when Dewey McKinley Wilton began to develop The Wilton Method of Cake Decorating. This cake displays some of the style's hallmarks: a bright feather top, pearl medallion and a fringed base.

AmountCake serves 12.

Ingredients & Tools
Instructions

Instructions

Feathers and Fringe Roaring 20s Cake

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Make feathers two days in advance. Knead 1/8 teaspoon Gum-Tex into 4 oz. gum paste. Tint red. Use 9 in. fondant roller with purple guide rings to roll out gum paste 1/8 in. thick. Use knife and patterns to cut one each small, medium and large feather. Use knife to cut V-shaped slits on edges. Use small veining tool to imprint vein lines in feathers.

Place feathers on parchment paper-covered surface. Support edges with crumpled paper napkins. Let dry 24 hours.
Complete feathers one day in advance. Use brush and red Pearl Dust/lemon extract mixture to paint veins. Let dry 5 minutes.

Melt red Candy Melts candy according to package directions. Use melted red candy and cut disposable decorating bag to attach a lollipop stick to back of each feather, leaving 3 in. extended at bottom to insert into cake. Chill until firm 3 to 5 minutes.
Make layered cake. Prepare batter following recipe directions using 2 in. high pans. Bake and cool cakes. Prepare buttercream icing following recipe directions. Stack and fill for a three-layered cake, trimming cakes and adjusting icing fill as needed to achieve desired cake height (6 in. cake shown is approximately 5 in. high). Place on cake circle. Prepare cake to be covered in fondant.
Cover cake with fondant. Use 20 in. fondant roller with orange guide rings to roll out black fondant 1/8 in. thick. Cover cake with fondant. Reserve remaining black fondant. Position cake on pillar candlestick.
Make band and medallion. Use 9 in. fondant roller with purple guide rings to roll out white fondant 1/8 in. thick. Use knife to cut a strip, 1 1/8 in. wide x 19 in. long. Use brush and bronze Pearl Dust/lemon extract mixture to paint cut edges. Use damp brush to attach to cake, 1 in. from top edge.

For medallion, use geometric cutter from set and 1/8 in. thick white fondant to cut shape. Use brush and bronze Pearl Dust/lemon extract mixture to paint shape. Tint white fondant ball, 1 in. dia., green. For each heart design, use green fondant and baroque mold to make two medium paisley shapes. Use damp brush to attach to medallion in heart shape. Use brush and bronze Pearl Dust/lemon extract mixture to paint hearts. For pearl detail, tint a 3/4 in. white fondant ball rose petal pink. Roll four balls 3/8 in. dia. and one ball 5/8 in. dia. Cut balls in half. Use brush and white Pearl Dust/lemon extract mixture to paint pearls. Let dry 5 minutes. Use damp brush to attach to medallion, then attach medallion to cake.
Decorate band. Prepare royal icing following recipe directions. Use tip 1 and thin consistency royal icing to pipe Cornelli lace on band. Let dry 1 hour. Paint band with bronze Pearl Dust/lemon extract mixture. Let dry 5 to 10 minutes.
Make fringe. Use reserved black fondant to roll 130 to 140 ropes, each 1/8 in. dia. x 3 1/2 in. long. Keep covered under plastic wrap. Brush a section at bottom of cake 1/4 in. high with piping gel. Attach ropes to cake, leaving 3 in. extended at bottom. Flatten attached edge against side of cake. For pearl border, use white fondant and baroque mold to make 2 1/2 large pearl chains. Use brush and white Pearl Dust/lemon extract mixture to paint pearls. Use damp brush to attach to base of cake, covering top of fringe.

Insert feathers in cake top.