You can make a 3-D wedding dress cake from home for a party centerpiece for a special woman's bridal shower. The wedding cake requires a little bit of knowledge of fondant decorating techniques, but novice cake decorators can practice making the cake beforehand to become familiar with the techniques. When the event nears, you can make the cake up to 48 hours in advance to avoid any last minute cake decorating blunders.
Things You'll Need
- 2 store-bought cake mixes
- Vegetable oil spray
- Round oven-safe bowl
- 2, 8-inch round cake pans
- Wire rack
- Buttercream icing
- Icing spatula
- Long thin wooden or plastic dowel
- Pastry bag
- Round icing tip
- Clear icing gel
Prepare a store-bought cake mix in a mixing bowl. Grease the inside of a round, oven-safe bowl with vegetable oil spray and then sprinkle a little bit of flour over the spray. Pour the batter into the oven-safe bowl and bake according to the package instructions.
Prepare another cake mix and pour the batter into two greased 8-inch-round cake pans. Bake them according to package directions. You can bake all the cakes at the same time if the oven is large enough, or bake one set of cakes at a time.
Remove the bowl and the cake pans from the oven and let the cakes cool for 30 minutes. Remove the cakes from the bowl and pans gently, and allow them to cool for 2 to 3 hours on a wire rack with the flat side of the cakes facing downward.
Transfer one of the 8-inch-round cakes to the center of a cake tray and cut off any rounded top on the cake. Spread a thick layer of buttercream icing on the top of the cake and place the other 8-inch round cake on top. Cut off any protruding top from this cake and spread a thick layer of buttercream icing on the top of the cake.
Place the cake baked in the bowl on top with the flat side facing downward and insert a wooden or plastic dowel through the cakes to keep them in place. The dowel should protrude approximately 2 inches above the cake.
Use an icing spatula to spread a thin layer of buttercream icing over the entire cake. Place the cake in the refrigerator to cool for 30 to 40 minutes.
Make the bodice for the cake, but do not attach it to the caje yet. Roll a piece of fondant tinted tan, brown or cream and mold it into an oblong shape with one end wider than the other to use as the torso for the cake. The torso shape should be at least three inches long. Add a bosom to the torso with two round balls of fondant and a little bit of edible fondant glue. Mold a neck shape from the cake with your fingers and flatten the top sides of the oblong shape to make shoulders.
Roll out a package of white or off-white fondant to a thickness of approximately 1/10 inch. Fold the fondant over the rolling pin and pick it up. Drape the fondant over the cake. The fondant should cover the cake and then drape over about 2 inches of the cake tray all the way around. Lift up pieces of the fondant and pinch gently to make pleats in the skirt.
Press the oblong fondant torso onto the dowel in the center of the cake.
Cut a thin rectangle piece of the same white fondant to make the bodice. Apply a little bit of water to the back of the rectangle and wrap it around the fondant torso.
Embellish the dress. Pour a teaspoonful of clear icing gel into a pastry bag with small round icing tip. Spoon some white or off-white buttercream icing into the pastry bag and make small dots all around the bottom of the fondant skirt, in between the top of the skirt and the bodice and around the top of the bodice to make icing pearls.
- Photo Credit Michael Blann/Digital Vision/Getty Images
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