This cake was made for an intimate wedding celebration.
My client was having a small number of guests and wanted a miniature wedding cake. The tiers of this cake were 6″, 5″ and 4″
She was very sure of the style she wanted.
The cake itself was vanilla sponge cake with a filling of strawberry conserve and vanilla butter cream.
I began by covering the cake board with white fondant icing and leaving it to harden in preparation for the cake to sit on it. The cake board was made with two boards stuck together to form a deep base.
Once filled I covered each cake with marzipan and white fondant icing.
This cake was assembled prior to delivery. This is because I wanted to attach the edible ribbon once each tier was in place to avoid any gaps around the base of each tier.
The bottom tier had supporting dowels inserted (see ribbon and floral wedding cake)
Once the ribbons were in place I added the dots. I began with large dots on the bottom tier which became smaller as they went up the cake.
The next thing to do was add all the bows. These were made with rolled out black fondant. I cut long strips using my ribbon wheel tool which makes life much easier.
It consists of two cutting wheels on a spool. spacers can be added or removed to adjust the width of the strip and serated wheels can be added to create the effect of stitching along the edges of the ribbon.
I then made the ends of the bows and attached them to the ribbon. I made three bows and attached them on top of the ends using water brushed onto the fondant. When using such a strong colour on white fondant icing I use as little water as possible.
If too much water is brushed onto the black fondant it will form little black bubbles around the edge of the fondant piece as it is attached and these will stain the white fondant.
Instead of using a large, traditional cake stand I used a white porcelain one which was a perfect size and displayed the cake beautifully.