Here is a square wedding cake I designed and made for a sweet couple not to long ago. The cake itself was a 3 tiered one and the theme colors were white and gold. And it was square because that was what the couple wanted. The bride did not want too many flowers on it but favored lace patterns. Hence I designed a 3 tier square wedding cake covered in white fondant and decorated it handmade lace patterns in gold.
Here is how I made this square wedding cake
These were the main supplies I used for this cake:
Cake - The cake consisted of 3 square cakes measuring 6 inches, 9 inches and 12 inches. The height of each tier was 6 inches. I used my butter pound cake recipe for the first 2 tiers while the 3rd tier was made using my chocolate cake recipe. Since my recipes were calculated to yield cakes with a height of approximately 4 inches, I multiplied each recipe by 1.5 times.
Buttercream - Each cake tier was consisted of 3 layers of cakes, sandwiched with buttercream. I also used buttercream to crumb coat the cake before covering it with fondant.
Fondant - I used Satin Ice white fondant to cover all the 3 tiers. I also used the same fondant to cover the cake board. For the gold fondant lace, I used ivory colored fondant. Ivory fondant was also used for the border of each tier.
Gum paste - I used Satin Ice gum paste in white to make the sugar flowers.
Gold sugar dragees - These dragees were tinted in gold and I used them as the flower centers.
Extruder tool - The extruder was used to extrude even fondant strips for the gold lace as well as for the border of each cake tier.
Gold ribbon - I used gold ribbon for the sides of the cake board. The ribbon was purchased from a local craft shop and is non edible.
Shortening - shortening was used to stick the fondant lace onto the cake.
Fondant glue - I used fondant glue to stick the sugar flowers onto the cake. I used this instead of shortening to avoid the flowers from sliding off the cake due to their weight when transporting the cake.
And this was how I put this square wedding cake together:
And then I baked the cakes. As usual, I leveled, layered and filled each cake tier with buttercream. I then crumb coated the cakes and covered them with fondant individually.
Once covered, I stacked them using bubble straws as support. Next I completed the borders around each tier. For this, I used my extruder tool and a large circle disc.
And this is how I normally loosely roll my fondant strip so that it does not loose shape when I lift it to put on the cake.
I attached the fondant strip to the cake with shortening.
And this is how I slowly unroll the fondant as I stick it around the cake.
To stick the ends of the strip together, I cut of the excess, apply some shortening to the end and then stick them together. I use a thin spatula to smooth the joining so that the joint is not too obvious.
Here is another method which I use when I need to work with long strips of fondant for borders. I use the extruder tool, extrude the fondant around the base of the cake tier. This helps me to estimate the length required for the strip. Once I have the required length, I cut off the strip from the extruder and then gently attach the strip around the cake, as shown.
Once the borders were done for the first and second tier, before I put on the border for the third tier, I covered the cake board with fondant. I used a total of 4 separate strips, and joined each the the corner angle as shown below. I then attached the gold ribbon around the cake board.
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