Brown Ribbon Wedding Cake
This cake was made for a wedding to match an ivory and chocolate brown colour scheme.
The bottom tier was a round 10 inch cake with overlapped sections of ivory fondant. I measured the circumference of the cake and divided it into inch wide sections. I cut pieces of rolled fondant that were an inch and a quarter in width and laid them over the sides of the cake, overlapping them as I went.
The next tier up was covered in small ivory flowers. First I marked vertical lines down the side of the cake with a scribing tool. Then I stuck the flowers along the lines, making sure the rows rows were straight and even.
I used the plunger cutter to add the flowers. This way I could place them accurately before pushing the plunger and sticking them to the cake. Once they were all in place I attached this tier to the bottom tier.
I then covered the small top tier with pale coffee coloured fondant the same way as the bottom tier. I placed it on the middle tier and wrapped a dark brown ribbon and bow around the centre of the tier. The ends of the ribbons drape down over the middle tier.
Another brown ribbon and bow was tied around the bottom tier.
The bride’s choice of flowers included tiny pink flowers amongst larger white and ivory ones so I decided to add a splash of bright pink to the cake board.
Lynne
I love this cake Amanda, the pleated effect looks so elegant and is stunning with the delicate flowers on the centre tier, it’s fantastic.