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Love’s Impression
submitted by http://www.wilton.com/
A perfect pinnacle of fondant enrobed tiers. The colors are muted, echoed by the pretty
patterned ribbon. Decorating is easy, using pattern presses and buttercream. Serves 306.
8, 12, 16 in. Round
Pans
Tip 14
Ivory*, Golden Yellow*
Icing Colors
Designer Pattern
Press Set
Roman Column Tier Set
Dowel Rods
Fresh Flower Holders
(2 pkgs. Needed)
Flower Holder Ring
Kolor-Flo Fountain
Fanci-Foil Wrap
Cake Dividing Set
Ready-To-Use Rolled
Fondant (12 pkgs. Needed)
Designer Bridesmaids,
Pearlized Ivory (6 needed)
Designer Groomsmen,
Black Coat (6 needed)
1-3/4 in. wide ribbon (9 yards needed); styrofoam or wood block, fresh flowers
Buttercream Icing
*blend these colors to match ribbon
Prepare 7 2-layer 8 in. cakes, and 1 each 2-layer 12 and 16 in. cakes, for rolled fondant
and pillar stacked construction.
Cut fondant into strips 1/8 in. narrower than ribbon width. Lightly brush water on
fondant, position around bottom edge of all tiers. Fondant strips are easiest to handle in
4 to 6 in. lengths. Position ribbon over fondant strips, securing at back of cake with
dots of icing. Pipe tip 14 bottom shell borders.
Using Cake Dividing Set, divide 8 in. tiers into 4ths, 12 in. tier into 6ths, and 16in.
tier into 8ths. Imprint scroll pattern press on both sides of division marks. Using tip
14, outline imprints and add fleur-de-lis.
At reception, position 6 8 in. cakes in a circle, place wood or styrofoam block (measuring
as tall as 8 in. tier and board) in center of cakes. Place 18 in. plate on top. Assemble
fountain, position stacked tiers on pillars. Pipe tip 14 scallop around edge of plate.
Arrange fresh flowers in holders and position ornament, bridesmaids and groomsmen.
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