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Ribbon Rose Hobnail Wedding Cake

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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