Wilton® Burlap-and-Lace Tiered Cake

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by Wilton®

Wilton® Burlap-and-Lace Tiered Cake

Rustic meets romantic! This cake blends the natural look of burlap with the delicate look of lace. Create the gorgeous bow and ribbon rose using tinted Wilton Ready-To-Use Rolled Fondant.

Project Details

  • Level:intermediate
  • Time:3 hours

Project Instructions

  • 1
    This recipe will create a cake that serves 40.
  • 2
    Make bow loops and ribbon rose up to three days in advance. Tint 24 oz. fondant tan by combining Ivory with Brown and a touch of Black. Knead ½ teaspoon Gum-Tex into 8 oz. tan fondant; reserve remaining tan fondant. Use 9 in. fondant roller with purple guide rings to roll out 8 oz. tan fondant 1/8 in. thick. Use ribbon cutter/embosser with cutters and 1 in. and ¼ in. spacers to cut five strips, 6 in. long, for bow loops. Use side edge of shell tool from kit to imprint dotted lines in fondant both vertically and horizontally, about 3/16 in. apart. Fold and shape strips into loops, and use damp brush and pinch lightly to secure ends. Let dry on cut edge side to dry, supported with crumpled paper napkins.
  • 3
    For fondant ribbon rose, use ribbon cutter/embosser with cutters and 1 in. and ¼ in. spacers to cut a strip, 7 in. long. Use side edge of shell tool from kit to imprint dotted lines in fondant both vertically and horizontally, about 3/16 in. apart. Use damp brush to brush bottom edge of strip. Begin rolling from one end, crimping bottom edge and shaping the rose. Gradually loosen the strip as you roll and as the rose gets larger. Use scissors to trim bottom edge flat.
  • 4
    Let all pieces dry 48 hours on cornstarch-dusted cake boards.
  • 5
    Make layered cakes. Prepare batter following recipe directions using 2 in. or 3 in. high pans. Bake and cool. Prepare buttercream icing following recipe directions. Stack and fill for either a two- or three-layer cake, trimming cakes and adjusting icing fill as needed to achieve desired cake height (6 in. cake shown is approximately 5 in. high; 10 in. cake shown is 4 in. high). Place on foil-wrapped cake circles. Prepare cakes to be covered in fondant. Reserve remaining icing.
  • 6
    Cover cakes with fondant. Use 20 in. fondant roller with orange guide rings to roll out 60 oz. white fondant 1/8 in. thick. Cover cakes with fondant and prepare for stacked construction, but don’t stack.
  • 7
    Use 20 in. fondant roller with orange guide rings to roll out remaining tan fondant 1/8 in. thick. Use fondant trimmer and 12 in. cake circle as pattern to cut out shape. Reserve remaining tan fondant. Center fondant circle on top of 10 in. cake as an overlay, allowing 1 in. to drape over edge. Use damp brush to secure. Center a 6 in. cake circle on top of 10 in cake. Use side edge of shell tool from kit to imprint dotted lines on uncovered fondant, both vertically and horizontally, about 3/16 in. apart. Remove 6 in. cake circle. Stack cakes.
  • 8
    Add fondant strip around 6 in. cake. Use 9 in. fondant roller with purple guide rings to roll out reserved tan fondant 1/8 in. thick. Use ribbon cutter/embosser with cutters and 1 in. and 1/2 in. spacers to cut a strip, 19 in. long. Reserve remaining fondant. Use side edge of shell tool from kit to imprint dotted lines in fondant both vertically and horizontally, about 3/16 in. apart. Use damp brush to brush bottom 1 ½ in. area of 6 in. cake and wrap strip around cake.
  • 9
    Decorate cakes. Use tip 1 and reserved icing to pipe random scrolls and lines on top of 6 in. cake and sides of both cakes.
  • 10
    For flowers, use 9 in. fondant roller with pink guide rings to roll out reserved white fondant 1/16 in. thick. Use small blossom cutter from kit to cut out 80 flowers. Use piping gel in cut parchment bag to attach flowers to vines and scrolls as needed, and then to attach white Sugar Pearls to center of flowers.
  • 11
    Use tip 1 and icing to pipe dots on top of 6 in. cake and sides of both cakes. Use tip 3 and icing to pipe bead bottom border on 10 in. cake.
  • 12
    Attach bow and ribbon rose. Prepare thinned fondant adhesive following recipe directions. Roll a 1 in. ball of reserved tan fondant and flatten slightly. Use thinned fondant adhesive to attach ball on cake for bow base, bow loops to base and ribbon rose to center of loops. Use small balls of tan fondant to support loops if needed. Let set 1 hour.

Project Details

  • Level:intermediate
  • Time:3 hours

Project Supplies

  • Wilton® Icing Colors 1 oz. Brown 104103415
  • Wilton® Icing Colors 1 oz. Black 104103425
  • Wilton® Gum-Tex™ 104105020
  • Wilton® Roll-N-Cut Mat 104106118
  • Wilton® Fondant Roller 9 inch 104105836
  • Wilton® Fondant Roller 20 inch 104105842
  • Wilton® Gum Paste and Fondant Student Kit 104505245
  • Wilton® 10 inch x 14 inch Cake Boards 104105908
  • Wilton® Decorator Preferred Round Pan 6 inch x 3 inch 104105958
  • Wilton® Decorator Preferred Round Pan 10 inch x 3 inch 104105954
  • Wilton® 14-1/2 inch x 20 inch Cooling Grid 104106024
  • Wilton® Ready-To-Use Decorator White Icing 4-1/2 lb. 104105016
  • Wilton® 13 inch Angled Spatula104106126
  • Wilton® Cake Circles 6 inch
  • Wilton® Cake Circles 10 inch 12 pc. 104105858
  • Wilton® Cake Circles 12 inch 8 pc. 104105872
  • Wilton® Fanci-Foil White104103291
  • Wilton® Fondant Smoother 104726982
  • Wilton® Fondant Trimmer 104726988
  • Wilton® Bamboo Dowel Rods 12 pc. 104726901
  • Wilton® Disposable 16 inch Decorator Bags 12pc.104105232
  • Wilton® Decorating Tip No. 1 104103103
  • Wilton® Decorating Tip No. 3 104103110
  • Wilton® Piping Gel 10 oz. 104105012
  • Wilton® Sugar Pearls White 104521346
  • Thinned Fondant Adhesive Recipe (available on wilton.com)
  • Measuring spoons
  • Plastic ruler
  • Paper napkins
  • Food-safe scissors
  • Cornstarch
  • Favorite cake recipe or mix
  • Tape