Fall Festive Wedding Cake

I'm so excited about this one! I used a double fondant technique: chocolcate fondant over peach colored, and made leaf and flower cutouts in the chocolate to show the peach underneath. I, of course, made gumpaste flowers: roses, mums, fall hydrangeas, berries, freesia, maple, oak, ivy, and mum leaves, mushrooms and acorns. Also did leaf cutouts that were embossed with a silk roller. Cake flavors were dark chocolate w/ amaretto-espresso IMBC and lemon cake w/ rasp and lemon IMBC; vanilla IMBC under fondant.

Comments (40)

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I love it! did you need to do anything special to keep the fondant from sticking together when you cut out the leaves? Just let the first layer harden a bit?

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I love it! I have been dying to try this technique out with teal fondant under chocolate fondant and I think you have given me the push to just do the damn thing.. :wink: It's marvelous and your GP work is impeccable. Bravo!!

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Really REALLY beautiful. I love the flowers! I wish I could have the patience to learn GP...!! it's a wonderful cake!

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Wow! Wow! Wow! This is a work of art! Every detail is spectacular! The flowers are amazing! Outstanding work!!

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Thats so cool! I keep kicking myself for not signing up for Colettes class. She was teaching how to do that. It looks so hard to do. Is it?

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weirkd - it's not as hard as it looks. This was my first time with the method and I didn't have any real problems. I would say to let the first layer harden first then do the cutouts right after the second layer is applied so it's still soft and pliable.

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Just beautiful. Thank you for sharing the technique you used - its an amazing effect (and your flowers are pretty terrific also - when I saw the close-up you posted I couldn't tell if they were silk or made!)

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merissa - after I applied the peach fondant, I put it in the fridge (using IMBC so I always put fondant cakes in there until needed) then I sprayed it very, very lightly with water on the top and a little around the sides so the chocolate would stay in place. I did the cutouts as soon as the chocolate was on so it would still be pliable and the peach would still be hard. Also had to work VERY quickly! Thanks everyone!!


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