Small Wedding Cake

by Miriam Rothstein
(W. Paterson, NJ USA)

Small Wedding Cake

This small wedding cake consists of one 10" and 6" (double tiers) cakes. They are filled with Almond Cream and Strawberry Mousse. I sealed the crumbs with thick layer of Italian Buttercream. I covered them in white fondant (very thin so the buttercream taste will prevail over the fondant's).

For the drapes I placed a plastic dolly and pressed it against the fondant using a small rolling pin, brushed pearl dust before taking the dolly off.

I made the ruffles by cutting a one and a half wide fondant strips and rolling a cocktail pick back and forth on the border to create the frills.

I prepared and assembled the ruffles (using sugar glue) before preparing/assembling the drapes. The final touch was a small rose spray.