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Home-->Patterns-->Free
Patterns-->Free
Wedding Cake Patterns
Wedding Cake
Courtesy of
Joann.com
The look of a professionally decorated cake without the high price! It's
the perfect finishing touch for your perfect wedding day!
Materials
One 4" high cake, each in:
– 6" x 2" round
"Wilton 10" x 2" Performance Round Pan"
Wilton 14''x2'' Performance Round Pan
1 Recipe butter cream icing (instructions follow)
1 Recipe royal icing (instructions follow)
Decorating Bag
Icing Tips
,
#2 and #6
2 cans Wilton ®
Gum Paste mix
5 pkg. Wilton ®
ready-to-use
Rolled Fondant
Wilton ®
fondant smoothers
Wilton Floral Collection Flower Fondant Making Set
Cake board
Toothpicks
Foam squares
Craft Knife
Cake Stand
Faux hydrangeas
Hot glue gun
and
glue sticks
Butter Cream Icing Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Wilton ®
clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**
Butter Cream Icing Directions:
-
Cream butter and shortening with electric mixer. Add
vanilla. Gradually add sugar, one cup at a time, beating well on medium
speed. Scrape sides and bottom of bowl often. When all sugar has been
mixed in, icing will appear dry.
-
Add milk and beat at medium speed until light and
fluffy. Keep icing covered with a damp cloth until ready to use. For
best results, keep icing in an airtight container in refrigerator when
not in use. Can be stored 2 weeks. Rewhip before using.
Yield: 3 cups
*Substitute all vegetable shortening and 1/2 teaspoon Wilton ®
No-Color Butter Flavor for pure white icing and stiffer consistency.
** Add 3-4 tablespoons light corn syrup per recipe to thin before icing
cake.
Royal Icing Ingredients:
3 tablespoons Wilton ®
Meringue Powder
4 cups sifted confectioners' sugar (approx. 1 lb.)
6 tablespoons water*
Royal Icing Directions:
Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high
speed for portable mixer) until icing forms peaks. Yields: 3 cups
*When using large counter top mixer or for stiffer
icing, use 1 tablespoon less water.
Decorating Directions:
-
Thin royal icing with water. Using tip #2, pipe 360
dots ranging from 1/4" to 3/8" diameter; let dry. Several days in
advance of event, make 130 small and 60 large gum-paste leaves.
-
 For
small leaves, roll out gum paste to approx 1/16" thickness. Cut 45
tulips using tulip-petal cutter from Floral Collection Flower Making
Set. Cut each tulip into 3 leaves, trimming each to a point with craft
knife. For large leaves, repeat as for small leaves, using tulip-leaf
cutter. Using craft knife, trim off approx 1/4 of leaf at tapered end
and round bottom.
-
 Place
cut leaves on foam square or work surface lightly dusted with
cornstarch. Using veining tool, make veins and draw out points on
leaves. Dry leaves in various natural curves by placing in assorted
directions on flower formers dusted with cornstarch.
-
 Prepare
cakes for stacked construction. Lightly ice cakes with butter cream
icing. Cover cakes with rolled fondant and smooth with Easy-Glide
smoothers.
-
Randomly attach royal icing dots to cake sides with
butter cream icing. Using #6 decorating tip, bead bottom border on all
tiers and attach leaves with butter cream around base layers. Hot-glue
cut hydrangea petals around edge of cake stand, as pictured.
Skill level: Some cake decorating experience helpful
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