This cake is a good place to start if you’ve never made a multi-tiered cake or worked with fondant before. The decorations are fairly simple, which lets you focus on the basic techniques of stacking the tiers and creating a smooth fondant finish. The design was inspired by vintage hobnail glass and the soft, snuggly, nubby chenille blankets that can be found tucked into a newborn’s crib—perfect for a baby shower. Or stick with an all-white palette to turn it into a simple wedding cake, or use deeper or brighter colors for a sweet birthday cake.
Ingredients
For the cake and filling
- 2 6-inch diameter round cakes, either Vanilla Chiffon Cake or Devil’s Food Cake
- 2 8-inch diameter round cakes, either Vanilla Chiffon Cake or Devil’s Food Cake
- 12 cups (3 recipes) Vanilla Swiss Meringue Buttercream, or one of the variations
For the decoration
- 4-1/2 lb. white fondant
- 2 lb. pale blue fondant
- 2 oz. leaf green fondant
- One 4-oz. container of 6-mm edible white pearls
- Piping gel, for attaching decorations
Tools
- 6- and 8-inch round cake boards
- Long serrated knife
- Ruler (preferably metal)
- Level
- Large offset spatula
- X-ACTO knife or scalpel
- Plastic fondant rolling pin
- 4 dowels, 1/2 inch in diameter, at least 6 inches long
- Fondant smoothers
- Cake turntable
- 3-1/2-inch round cookie cutter
- Extruder (optional)
- Small paintbrush
Preparation
Split and fill the cake layers
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