From: Martha Stewart Weddings
We used "Victorian Crochet" stencils from Designer Stencils to decorate this cake.
Ingredients
2 layers each 6-, 8-, and 10-inch round Brown-Sugar Marble Cake, layers should be about 2 inches high, one of each size set on same-size cardboard rounds
3 batches Brown-Sugar Buttercream
6 pounds rolled fondant
Pale-pink food coloring
Cornstarch for surface
1 batch thick Royal Icing
11 wooden dowels, cut to height of tiers
Fondant plaques and fabric ribbons for decorating
Ingredients
2 layers each 6-, 8-, and 10-inch round Brown-Sugar Marble Cake, layers should be about 2 inches high, one of each size set on same-size cardboard rounds
3 batches Brown-Sugar Buttercream
6 pounds rolled fondant
Pale-pink food coloring
Cornstarch for surface
1 batch thick Royal Icing
11 wooden dowels, cut to height of tiers
Fondant plaques and fabric ribbons for decorating
[post_ads_2]
Directions
Directions
For each tier:
Trim tops of cooled cakes to be level, and cut in half horizontally to
make 4 layers. Stack all layers, spreading buttercream between (see
amounts, below). Cover top and sides with buttercream. Refrigerate to
set frosting or until ready to cover with fondant.
Cover with fondant: Knead food coloring into the fondant for each tier, adding tiny amounts at a time.
Cover with fondant: Knead food coloring into the fondant for each tier, adding tiny amounts at a time.
Buttercream and fondant for each tier:
Buttercream and fondant amounts for each tier
6-inch: 3 cups buttercream (1/2 cup between layers; remainder for top and sides); 1 1/2 pounds fondant
8-inch: 5 cups (1 cup between layers; remainder for top and sides); 2 pounds fondant
10-inch: 7 1/2 cups (1 1/2 cups between layers; remainder for top and sides); 2 1/2 pounds fondant
[post_ads_2]
Roll out fondant to 1/8 inch thick on a work surface dusted with cornstarch. Use a rolling pin to transfer to cake. Smooth fondant onto cake. Cut away excess with a pastry wheel. Lay a stencil against front of tier; spread royal icing over it with an offset spatula, and remove stencil. Continue around tier. Store at cool room temperature up to 24 hours.
6-inch: 3 cups buttercream (1/2 cup between layers; remainder for top and sides); 1 1/2 pounds fondant
8-inch: 5 cups (1 cup between layers; remainder for top and sides); 2 pounds fondant
10-inch: 7 1/2 cups (1 1/2 cups between layers; remainder for top and sides); 2 1/2 pounds fondant
[post_ads_2]
Roll out fondant to 1/8 inch thick on a work surface dusted with cornstarch. Use a rolling pin to transfer to cake. Smooth fondant onto cake. Cut away excess with a pastry wheel. Lay a stencil against front of tier; spread royal icing over it with an offset spatula, and remove stencil. Continue around tier. Store at cool room temperature up to 24 hours.
To assemble cake:
Insert 6 dowels in the largest tier (1 in the center, 5 in a ring 2
inches from the edge) and 5 dowels in the medium tier (1 in the center, 4
in a ring). Stack tiers on a cake stand, and attach fondant plaques to
ribbon and to cake with royal icing.
More from Martha Stewart Weddings:
