Back
to more pictures of wedding cakes
Shopping
|
Box-style cake
with festive rolled fondant bow topper.
Fondant is rolled out with a ribbed imprinted rolling pin,
and four long ribbons cascade down the cake from the top to
the base tier. Covered in rolled fondant and matching
Italian buttercream in colors specified by the bride. At the
bottom of each stacked tier is rolled rope-braid made with
rolled fondant. Making the braid consists of rolling very
long strips of fondant evenly. Bring two together at one and
and begin to twist and roll to intertwine them all the
down the line. To make the base look uniform, each braid is
made of one continuous braid that is wrapped around the
square tier. (Incidently, the bottom tier is 14" each side, therefore
the rolled fondant rope braid was fashioned from a braid over
4 1/2 feet long. A very long work bench was used in the rolling
of the braid.) Made for wedding at the Ritz-Carlton, Laguna Niguel
by Renee Shelton. Cake design adapted from picture bride
brought in.
Copyright © 2004 Renee Shelton