Elegant Gilded Wedding Cake A Tutorial by Lisa Mansour www.edibleartistsnetwork.com d e d l i G t Elegan e k a C g n i Wedd isa Mansour A Tutorial by L Basic Equipment: Large Rolling Pin 9 Rolling Pin Pizza Wheel Ball Tools Off-set Spatula Tweezers Fondant Smoother Wooden Skewers Wooden Dowels Cornstarch Basting Brush/ Pastry Brush X-Acto Knife Clay Gun/Extruder (with attachments) Crisco Edible Glue Piping Gel Pearl Luster Dust Gold Highlight Dust Lemon Extract 4 Paint Brushes 1 small brush for Gold Highlighter Dust 1 Small Brush for Gum Glue 1 Medium Brush for Pearl Luster Dust 1 medium brush for Piping Gel Sandpaper Seamstress Pin Seamstress Tape Glue Gun & Glue Sticks Styrofoam Cutter/ Styrofoam : 5 x4 Round (rounded top edge) 8 x 4 Round 10 x4 Round 12 x4 Round 14 x4 Round 18 x4 Round 6 x4 Pedestal Spacer 10 x4 Pedestal Spacer 22 x ½ Cake Drum 16 x ½ Cake Drum (Fingerboard) Supplies: 20lb White Fondant 5lb White Gumpaste Sugar Pearls Gold Decorative Ribbon White Decorative Ribbon Gumpaste Roses Gumpaste Leaves Gumpaste Buds or Berries Molds: N.Y. Cake Swirl Impression Mat N.Y. Cake for Marina Sousa Quatrefoil Cutter Tiffany Cutter Style A Pendant Lace Mold N.Y. Cake 4-piece Rose Mold N.Y. Cake Jeweled Bow Mold N.Y. Cake Pearl Mold N.Y. Cake Art Deco Mold Clasp Jewel Mold
Clean seams on Styrofoam and prepare dummies by filling in any holes or uneven spots with royal icing or spackle. Let dry completely and if necessary sand any rough spots with a fine grade sand paper. Using a Styrofoam Cutter (or bread knife), slice 1 off the top of the rounded dummy creating the lid, thus leaving 3 for the bottom of the box. (Make sure the rounded edge is up when you cut the dummy.) Lidded Box Apply piping gel to the 3 piece of Styrofoam and cover with ¼ thick fondant. Immediately, emboss the 3 layer with the Quatrefoil Cutter while fondant is still fresh to prevent cracking. Set aside. Dust both the Step 5 Step 6 Apply piping gel to the 1 piece of Styrofoam and cover (top and bottom) with fondant, creating the lid. lid (both top and bottom) and the bottom of vessel with pearl dust. Step 7 Using a ball tool, press into the center of the Quatrefoil shape, creating a small indentation. Secure a sugar pearl in each indentation (as shown to left) with edible glue. Step 8 Step 9 Using royal icing, glue the white decorative trim around the base of the 3 box. Place gold decorative ribbon around 1 lid edge and secure with royal icing. Push gumpaste into clasp mold and paint gold. Attach to center of gold decorative ribbon on the lid. Arrange pre-made flowers, 0 leaves, and berries on the top of the 3 tier. Once arranged, secure the lid on top. Push fondant in Fashion 1 Rose Mold. Dust with pearl luster and gold highlighter dust and secure to top of lid with edible glue. Gathering for Pedastal Spacer Roll out fondant and emboss with Swirl Impression Mat. Brush a thin layer of piping gel onto pedestal spacer and cover pedestal spacer with embossed fondant. Using a mix of 50/50 Gumpaste/ Fondant, run the 50/50 mix through your pasta machine on setting #4 (or about 1/8 thick). Measure circumference of pedestal spacer and divide into equal sections.
Create ruching by using dowels to gather 50/50 paste (as shown to left). your 50/50 Step 5 Measure paste to fit each a small paint brush, Step 6 With use edible glue to attach the section once gathered. first section of gathered panel in place. steps 5 and 6 Step 7 Repeat until every section of the pedestal spacer has symmetrical panels. entire tier with Step 8 Brush pearl dust. To create the rope, run a small amount of fondant through greased Step 9 clay gun (with the small hole disk inserted at tip) to produce thin cord approximately 24 long. 0 1 Cut cord in half and lay both cords side by side. Using a twisting motion, wind two cords together to create a rope. 2 Repeat above procedure until all gathered drapes have centered rope. Paint rope with gold highlighter dust. the 3 Create tassels by using hair disk insert in clay gun. Run a small amount of fondant through the clay gun producing hair/thread effect. 6 Wrap small fondant piece around threads to produce your finished tassel. Glue in position (use tweezers to handle tassel) as shown above. Cut resulting rope into equal sections and apply in middle of gathered drapes as shown to the left. 4 Measure desired length of tassel and using an X-Acto knife, cut to size. 5 Cut small 1 x1/4 piece of fondant and place threads from step 13 onto it. 4-piece rose mold to create 7 Use roses for border of gathered pedestal spacers.
Roll out gumpaste on #4 setting on pasta machine. Use Tiffany Cutter Style A to cut out various pieces. (Sample on right) Measure circumference of pedestal spacer and divide into equal sections. Jeweled Garland Tiers Step 5 Place gumpaste into Pendant Lace Mold. Unmold and paint with gold luster dust. Pendant Lace detail will alternate with the tiffany cutter curl detail. Use a small skewer to roll the bottom of tiffany cutter shape and secure into place using edible glue. Step 6 Step 7 Create small roses using the 4-rose mold and glue in position with edible glue. tier with fondant Cover and measure circumference. Divide into equal sections. Using your fingers, create tear drops by rolling gumpaste between thumb and forefinger. Place teardrops below roses and secure with edible glue as shown to left. Step 8 Dust entire tier with pearl luster dust. Secure white decorative ribbon on bottom of tier with royal icing. Pearl and Ribbon Border To create pearl garland, press gumpaste into pearl mold. Remove from mold and put in place onto cake with edible glue. Create jeweled bow detail by pressing gumpaste into mold. Remove from mold and dust with pearl luster and highlight with gold luster. Dust entire tier with pearl luster dust. Secure white decorative ribbon on bottom of tier with royal icing.
Tips and H elpful H ints COVERING TIERS: 1. Brush piping gel on Styrofoam Dummy before covering with fondant in order for fondant to attach firmly to tier. 2. Make sure you knead fondant thoroughly until soft and pliable before rolling out. 3. Dust your work surface slightly with cornstarch to prevent sticking. 4. Roll out fondant and immediately cover dummy to prevent cracking. 5. Smooth fondant with fondant smoother to prevent any uneven surfaces or bubbles. Paint detailing with Gold Highlighter mixed with lemon extract (creating an edible gold paint). Art Deco Border Cover tier with fondant. Place gumpaste in Art Deco mold and highlight detail with gold luster dust. Secure in place with edible glue. Ruched Cake Drum *Keep in mind tiers that need to be embossed need to be covered and embossed immediately. USING MOLDS: 1. Dust molds with cornstarch using a pastry brush (or apply a small amount of Crisco) to prevent sticking. 2. Always knead fondant/ gumpaste until soft and pliable and insert smooth side into mold. 3. Use an off-set spatula to remove excess fondant from mold. Begin by attaching the ½ fingerboard to the cake drum using a hot glue gun. Make sure that the fingerboard is attached securely. Create a 30/70 mix of gumpaste/ fondant. Run paste through pasta machine on setting #3 (or roll out fondant 1/8 thick). Create ruching, using dowels. Attach ruching to cake drum using edible glue. Continue making ruching until the entire circumference of the cake drum is covered. 4. Unmold onto clean work surface. *If the mold is detailed or deep, place mold in the freezer for 3-5 minutes prior to unmolding to ensure the shape comes out clean and isn t distorted during unmolding. Lisa is an award-winning cake decorator and co-founder/ co-owner of NY Cake & Baking Supply. She heads the N.Y. Cake Academy, has been on Bravo, Cooking Channel and Martha Stewart Radio, and is a Wilton Method Instructor Hall of Fame member.