Wedding Cake in Marsala

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1. The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.

   Make bottom of topper at least 1 week in advance. Use fondant roller with orange guide rings to roll out 3 oz. white fondant 1/8 in. thick. Use fondant trimmer to cut a strip 7 in. long x 2 in. wide. Use brush and piping gel to attach fondant strip around 2 in. globe. Use lace fondant and gum paste mold and 1 oz. white fondant to make 4 fleur de lis, 4 small left leaves and 4 small right leaves.

   Use FoodWriter edible color marker to mark 2 in. globe into four equal sections. Use damp brush to attach molded fondant pieces to globe at section marks. Use pearl food color spray to spray globe. Let dry, about 5 to 10 minutes. Slide globe over 2 in. globe pillar. Insert in craft foam block.

2. Make top of topper also at least 1 week in advance. Use tape to cover one hole on 2 1/2 in. globe. Use fondant roller to roll out 7 oz. white fondant 1/4 in. thick. Use fondant trimmer to cut a strip 8 in. long x 2 1/2 in. wide. Use brush and piping gel to attach strip around 2 1/2 in. globe. Slide 2 1/2 in. globe over 2 in. pillar, above 2 in. globe.

   To make additional flower formers needed for fondant tufted shapes, cut approximately 216 aluminum foil squares, each 6 in., and shape around small flower forming cups.

   Knead 3 tablespoons Gum-Tex into 106 oz. white fondant. Store fondant in zip-close plastic bag until needed. Remove 16 oz. fondant for topper. Use 20 in. fondant roller with blue guide rings to roll out fondant 1/16 in. thick. Use pearl food color spray to spray fondant. Let set, about 5 minutes.

   Use knife to cut out 72 squares, each 2 in. Use damp brush to brush center. Pinch fondant square in center to form tufted shape. Place in small flower forming cups, about 1 hour.

   Use brush and gum glue adhesive to attach tufted shapes to top piece of topper, covering completely. Set aside to dry.

3. Make tufted shapes to cover 16 in. bottom cake also at least 3 days in advance. You will need 90 oz. of stored fondant, working with small amounts at a time. Follow instructions for tufted shapes in step 2 to roll out, spray and cut 144 squares, each 3 in. Shape into tufts. Place in foil cups. Place cups in pans or boxes and slide into zip-close plastic bags until needed.

4. Make layered cake 3 days in advance. Prepare batter following recipe directions. Bake and cool two 16 in. cake layers for a 3 in. high cake, four 12 in. cake layers for two 4 in. high cakes, two 8 in. cake layers for a 4 in. high cake and one 6 in. cake layer for a 2 in. high cake. Prepare buttercream icing following recipe directions.

   Cut a hole, 1 1/8 in. dia., in center of 6 in. cake circle. Place 6 in. layer on circle. Level, fill and stack remaining layers on same size cake circles (use a separate circle for each 2-layer 12 in. cake). Prepare cakes for fondant covering, using spatula and icing to lightly ice. Prepare cakes for stacked construction.

5. Cover cakes in fondant. Tint 130 oz. fondant marsala shade. Use 20 in. fondant roller with orange guide rings to roll out marsala and 72 oz. white fondant, separately, 1/8 in. thick. Cover 16 in. cake in white fondant and the remaining cakes in marsala fondant. Stack cakes.
6. Decorate 16 in. cake. Prepare gum glue adhesive following recipe directions. Use brush and gum glue adhesive to attach reserved tufted shapes to completely cover cake.