Ingredients and Supplies
- 6", 8", 10", 14" square cakes
- 11 lbs. white fondant (approx.)
- piping gel
Cover each tier with white rolled fondant. Use separator plates, slightly smaller than the cake that sits on top of them and use a single plate system between bottom and 2nd tier, stack 3 tier directly on 2nd and use the single plate system again with the top tier and the 3rd tier. Roll white fondant very thin and cut out several sizes of white flowers and mound around base of pillar. Use smallest size blossoms to create a swiss dot pattern on bottom and 3rd tier. Attach flowers with a dot of piping gel. Roll out white fondant and use frill cutter to cut scalloped edge of ribbon, cut top edge straight so ribbon is approximately 2" wide. Brush piping gel on bottom 3/4" of top and 2nd tier. Carefully attach ribbon so bottom 1 1/4" hangs over bottom edge. Cut out several medium size blossoms and attach in line to cover up top edge of ribbon. Place topper on top edge.