In community album: Round Wedding Cakes

Fondant wrapped layers wedding cake

4 tier with fondant wrapped layers and hand painted gold trim. My bride chose this design from Brides magazine.

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Comments (22)

rurra 8/27/12 at 2:10pm

Precious!!!! Very delicate and elegant

Missy227 8/27/12 at 6:30pm

Beautifully done! Such a lovely elegant cake.

JWinslow 8/27/12 at 10:37pm

Just Beautiful!

clevershepig 8/27/12 at 11:38pm

Gorgeous cake!

ycknits 8/28/12 at 2:58pm

This cake is over-the-top AMAZING!! I have a dumb question.... how do you but this cake for serving with the extra and fragile fondant layers? Thanks!

SteelPennyCakes 8/29/12 at 1:20am

I used Massa Ticino for this cake-and it was so easy to work with! It didn't become very hard so I'm sure it cut very easily. I assume the caterer removed the fondant before serving. It should have come right off. There was a layer of buttercream underneath.

KsCakes09 8/30/12 at 2:51pm

would you mind sharing how you made the layers & how they kept their shape? Beautiful!!!

SteelPennyCakes 8/31/12 at 12:49am

Well, I didn't really have a specific technique for this cake. I sort of just went for it- if you know what I mean. I started with fondant covered tiers, stacked. Then I rolled more fondant out and cut into strips. I tapered the ends so they weren't square with sharp corners. I started wrapping from the top down. I left maybe a 1/4 in. of the top of the strip not attatched so I could curl it over. Be careful not to make the curl to thick or it will not stay in place. I started each row in a different spo...

LizzieAylett 10/9/12 at 7:16pm

What a gorgeous cake! Did you paint the edges before or after you had wrapped the layers on the cake? I love the elegance of it.

SteelPennyCakes 10/9/12 at 7:55pm

Hi Lizzie. I painted them after the entire cake was wrapped.

LizzieAylett 10/9/12 at 10:45pm

Thanks for your reply. May I try a variant of this design for my children's teacher's birthday cake, please?

SteelPennyCakes 10/10/12 at 10:56am

Sure Lizzie! If you like, post a photo to my facebook wall to share when your done! www.facebook.com/steelpennycakes

Louiselovesbaking 10/10/12 at 7:11pm

This s a wonderful cake! I have no idea what the ingredient is that you used for the strips, what is it and where can you get it? Is it edible?

SteelPennyCakes 10/10/12 at 7:14pm

Hi Louise. It's Massa Ticino fondant. It's very easy to use- by far my favorite to work with!

Louiselovesbaking 10/10/12 at 7:47pm

Thank you, does it stay soft or set hard like MMP, and does it have any more rigidity than regular fondant? Sorry for all questions, I'm like a sponge at the moment just learning everything

SteelPennyCakes 10/10/12 at 8:36pm

Louise- I first iced the cakes with buttercream and covered them just like you would normally with the massa. Since there is buttercream underneath, it stays somewhat soft. The wrapped layers were added next, and were very thin so the edges of them that curled over dried a bit more, but not like gumpaste. I have to say that even the taste of Mass is quite good. I've changed a couple of Bride's minds on fondant once they tried it. It's got a lot more work time than other brands of fondant and doesn't get ...

LizzieAylett 10/13/12 at 9:09pm

Thank you. I have made the cake but it really doesn't compare to yours at all, so I'll not post it to your facebook. Hopefully one day I'll be as good as you.

ctmichelle 10/14/12 at 3:48am

Wonderful design! What are the sizes of the tiers?

SteelPennyCakes 10/14/12 at 1:34pm

ctmichelle- they're 10",8",6",4"