Emily's Ruffled Rosette Wedding Cake

Ruffled rosettes using 50/50 fondant & gum paste on 14"x4" round. Lace mold and flexible lace - Claire Bowman products on 10"x6:" tier. 24 k gold dust on 8"x2" dummy tier (trellis) and on gum paste monogram (wired). Isomalt jewel (purchased on eBay) on 6"X4" tier. Gold Pearl dust (GSA) for satiny look on lace and swag. Super Pearl dust (GSA) on aqua (10" tier). Colors made with Wilton ColorRight color system. Aqua = 2 drops blue, 1 drop brown per 3 lbs. fondant. Blush = 3 (or more) drops brown per 2 lbs 50/50 fondant/gumpaste blend. Carma Massa Ticino Tropical fondant and Satin Ice gum paste used on this cake. Flavors: Peanut Butter & chocolate chip, Dark Chocolate Fudge, & Vanilla cake. Chocolate truffle filling (ganache with bittersweet chocolate) and Swiss Meringue Buttercream for some filling and layer under fondant.

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