Has Anyone Ever Done This Cake?
Decorating By yellobutterfly Updated 28 Mar 2007 , 12:49am by yellobutterfly
It's on page 83 of the 2005 wilton yearbook and is called "A diamond day." I have a bride who wants it but on square cakes without the roses (she will add small lillies to the top layer herself). I'be been doing cakes for a few years now and have taken wilton course 3, but have't done anything like this cake yet, I've only even done one small square cake.... Help!!
It looks like fondant, covered with fondant squares. (Squares turned to side for diamond effect...) I wouldn't think it would be too difficult. What is your question? How to stack it or how to decorate it?
For those out there without the yearbook - here is the pic....
I am going to do it in buttercream with fondant diamonds, my question is how do I get them to stick without falling off? Also, the cake is going to be done in 3 square pans (size 6in, 10 in, and 14 in) - is there a science to having the diamonds all so even and ensuring that I have all the sides of the cake covered evenly?
Also, I haven't really worked with square cakes before, demand has been for sheets and rounds...when I do any round cake it is a given that I will bake 2 layers and put icing or filling inbetween them (I have 2" pans)...but when I do a sheet, it is a given that I won't - instead I bake only one layer (very tall b/c I overfill the pan though) and then if the customer wants filling or icing filling I torte the sheet cake - what do I do for square? I was thinking I would treat it as if it were round and bake 2 layers for each tier - but will that be sturdy or too tall? tia!
To get the fondant to stick to the buttecream, you can either put it on before the buttercream forms a crsut and it should stick with no problem...OR...you can LIGHTLY "paint" some water on the back of the fondant before you put it on the cake. It doesn't take a lot of water for it to stick. Sometimes the pan spray that spray my surface with before I roll out my fondant is enough.
You want to treat the square cake exactly like a round. You would fill it and proceed! You can also attach the fondant with a little piping gel if the water method isn't working out for you. It's stickier. As for spacing... I am sure there is a really involved math equation for making it perfect, but I would take the cutter you are using to cut the fondant sqaures and lightly press it against the side of the cake to mark your squares. Do a test on a piece of paper cut to exactly the same size if you want, then you can adjust your spacing as needed. I can't wait to see your finished product... I have always admired that cake but have not done one!
I use IMBC (doesn't crust) for my cakes and I have stuck fondant diamonds on without them moving. Just cut all the squares or diamonds out and let me dry a little bit so they are easier to handle. If you are carrying the diamonds on the tops of the cakes then do the ones along the edge first if you don't want to wrap them over it.
Do your squares the same as rounds - 2 layers. There is something on CC about how to ice a square cake under the articles section. If you are used to icing sheet cakes then it won't be a problem!
Have fun with it - it doesn't look complicated as long as you have a plan of 'attack'. 
I have a cake that was inspired by this one in my photos. I have colored diamonds, though. I used the middle square cutter from the Wilton stuff and just stuck them on. If you're doing the flowers between the tiers, i wouldn't worry too much about measuring. They'll hide the imperfections.
xandra, wow your cake is awesome!! Thanks for the advice, I'm going to do a practice of the top layer next weekend when they will be in town.
butterfly, to MAKE SURE all your diamonds are the same size, etc...... I would use the diamond impression mat..... it is SOOOO easy just press it on your crusted buttercream on the cake, to get the pattern........roll out the fondant, and lay the mat on that too....... I used a rolling pin so that the impression came out really clear, then using a sharp knife, cut out your diamonds and place them on the pattern you made on the cake.... ALL DONE ! and EVEN !
ok, this cake I'm doing for this weekend. New question - the bride wants the diamonds ivory or champagne colored. I thought maybe I'd make them ivory and then add some dust to make them look "champagne" what dust do I use? I read the sticky in the cc forum, but it just further confused me. I just need to know what color and what type of dust. I was thinking pearl dust brushed on dry, but not sure as I've never worked with any of these before. Also, if I do the pearl, do I dust before I cut out the diamonds (whole mmf), or after cut-out but before placed on cake, or after placed on cake? help!
I have always LOVED this cake!!! good luck and make sure to post a pic!
Here is how I'd do this cake: Roll your fondant out on a big sheet of FREZZER paper, shiny side up that is laying on top of a self-healing quilter's mat (any hobby store has them). Mark your cake and your fondant like Grama mentioned and then cut the diamonds with a sharp rotary cutter through the freezer paper. Each diamond will have a paper backing that eliminates the chance for streching out of shape. Place your diamond on the cake and peel the paper backing away. Carefully use a sable brush to apply your luster dust, DRY!! Good-luck!!
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