Happy Wedding Couple Fondant Cake

Fancy making a fondant cake for your own or your friend's engagement party? Cheryl Shuen (cake designer & owner of an established boutique bakery in Singapore) teaches us how:

Pink Wedding Cake


Equipment

 

Pink ribbon
Craft glue or hot glue
Measuring tape
Rolling pin
Decorative template
Rotary cutter with serrated edges
Separate paintbrushes for dry and wet applications
Cookie cutters — round, heart-shaped of various sizes
Bamboo skewers and toothpicks
Styrofoam pad
Ball tool
Blade tool
Foam pad

 

Ingredients

 

Single-tiered round cake
Fondant — pink, peach, white, ivory, black
Water for brushing
Royal icing
Edible dusts — charcoal, brown, pink
Clear liquor or water for painting

 

Method

 

1. Prepare for decoration, following instructions in Sections A–D on
pages 26–31.

  1. Use pink fondant to cover the cake.
  2. Decorate cake board by adhering pink ribbon to the side with glue.

 

pink cake fondant

 

2. Assemble the cake border.

  1. Measure the circumference of the cake with a measuring tape or ribbon. Roll out peach fondant until about 2 mm (1/8 in) thick, and to the length of the cake’s circumference. Press a decorative template onto the fondant to cut out a patterned border.
  2. Roll out white fondant until about 2 mm (1/8 in) thick, and to the same length as the peach border. Using a rotary cutter with serrated edges, cut a strip of wavy ribbon. 
  3. Apply light brushes of water to one side of white ribbon, then adhere to the bottom of the peach border.
  4. Apply light brushes of water to the underside of the peach border and attach to the bottom of the cake.

 

3. Assemble the dais.

  1. Roll peach fondant into a ball, then flatten until it is a disc about 1 cm (1/2 in) thick.
  2. Press a round cutter onto fondant to cut out a round dais for the couple to stand on.
  3. Line the side of the dais with white fondant strip, like the one for the peach border in Step 2b.
  4. Attach to the cake with royal icing.

 

cake fondant

 

4. Assemble the groom.

  1. Form the legs. Roll white fondant into a ball. Push a skewer through the centre until it is at the middle of the skewer. Shape the ball into a cylinder, leaving the bottom half and 0.5 mm (1/4 in) at the top exposed. Push the bottom half of the skewer into a Styrofoam pad. Repeat to make the other leg. Join both legs side-by-side with a light brush of water.
  2. Form the shoes. Roll white fondant into a small ball. Using a ball tool, create a dent to fit the leg as a shoe. Attach to the leg with a light brush of water. Repeat for the other leg.
  3. Insert a skewer where the legs join. Leave a sufficient part of the skewer exposed for attaching the torso and head.
  4. Form the torso. Roll white fondant into a ball. Shape into a rectangle. Round the top edges to resemble shoulders. Centrally align torso to the legs and attach by pushing into the exposed part of the skewer.
  5. Make the groom’s suit. Roll out a rectangular piece of white fondant until about 2 mm (1/8 in) thick. Hold it around the torso to measure out the size of the suit. Trim away excess.
  6. Cut a V at the back of the suit, then trim the front to resemble a buttoned suit.
  7. Attach the suit to the torso with light brushes of water.
  8. Form the arms. Roll white fondant into a small ball, then shape into a cylindrical tube. Trim one end to flatten, then, using a ball tool, create a dent where the hand will fit. Repeat to make the other arm.
  9. Roll a small bit of ivory fondant into a ball. Flatten into a disc and shape into a hand and wrist. Use a blade tool to carve out the fingers. Attach hand to the dent in the arm with a little water. Repeat for the other hand.
  10. Insert a toothpick on each side of the groom to attach arms. Further secure arms to the torso with light brushes of water.
  11. Form the head. Roll ivory fondant into a ball. Roll out black fondant thinly. Drape over the head and shape hairstyle as desired.

 

cake fondant

 

5. Assemble the bride.

  1. Roll ivory fondant into a ball, then shape into a cylinder with both palms moving in opposite directions. To shape the waist, exert more force at the part about one-third from the top until an hourglass shape is achieved.
  2. Make the bridal gown. Roll out white fondant until about 2 mm (1/8 in) thick. Hold it around the bride to measure out the size of the gown. Trim away excess until it is a tube gown and attach it to the bride with light brushes of water.
  3. Form the arms. Roll ivory fondant into a ball, then shape into two cylinders. Attach to the bride with light brushes of water. Gently shape arms until they curve towards the front.
  4. Form bride’s hair. Roll out black fondant thinly. Drape over the head and lightly carve hair strands with a blade tool. For the braid, roll black fondant into a thin tube and taper both ends. Bring both ends together and twist into a braid, starting from the bend of the loop. Attach braid to the bride with a light brush of water.

 

6. Assemble bouquet of roses.

  1. Roll out peach fondant thinly. Use a blade tool to cut fondant into several strips.
  2. On a foam pad, thin out the top edge with a ball tool.
  3. Apply a light brush of water to the bottom edge. Pinch one lower edge inwards and roll up the strip, gathering the bottom into a tight bunch while leaving the top loose to resemble rose petals. Taper the bottom so that it is easier to gather all the roses in a bunch later on. Repeat until there are enough roses to form the bouquet.
  4. Gather the roses into a bouquet and attach to the bride with royal icing.
  5. Form a larger rose for the bride’s headpiece. Attach to the bride’s hair with royal icing.

 

7. Paint the faces of the couple. Mix edible dusts with clear liquor or water. Use charcoal for the eyes, and brown for the eyebrows, nose and mouth. For the blushes on the cheek, use a dry paintbrush to apply pink dust for a healthy glow.
8. Attach couple onto the dais with royal icing.
9. Form heart-shape patterns. Roll out white fondant until about 2 mm (1/8 in) thick. Press heart-shape cutters onto fondant to cut out heart-shape pieces. Attach to cake with light brushes of water.

Cake Decorating

With Step-By-Step Cake Decorating with Cheryl Shuen, readers will find out how to combine flavour and flair to create decorated cakes for all occasions – from a baby’s first month celebration to a child or adult’s birthday party, an engagement or wedding party – or any celebration that calls for the presence of a cake! This book is available from all leading local bookstores at $38 before GST.

 

Gallery

Cake Decorating Pink Wedding Cake pink cake fondant cake fondant cake fondant

Wedding Bliss Video