Wilton Beads and Bows CakeBack to category
Wilton Beads and Bows Cake
A simple, yet elegant cake for your special day. Its easy to change the colors to match your wedding!
- Time:1 hour
1Project time does not include the time to neither bake nor cool the cakes.
2Bake and cool 2-layer, 6, 8 10 x 2 inch round cakes. Prepared cakes to be covered with fondant by lightly icing with buttercream.
3Knead fondant until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust smooth work surface or the mat and rolling pin with confectioners' sugar to prevent sticking.
4Roll out fondant sized to the cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed. Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake. Shape fondant to sides of cake with Easy-Glide Smoother. (Tip: the smoother is recommended because the pressure of your hands may leave impressions on the fondant.) Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.
5Add ribbon around bottom borders of all tiers; securing with damp brush. Pipe tip 4 dots on top of ribbon and tip 3 beads on bottom of ribbon.
6Make bows and attach to cake with dots of buttercream icing. Position cakes on stands.