This tiered design can be easily adjusted to fit almost any occasion, and your youngest customers will love the crown and scepter cake.
For first communions, confirmations or christenings, this pink tiered cake is ideal. Prepare a 20-in. cake board. Cover a 13-in. cake round and a 7-in. round with pink fondant. Use tip No. 6 to pipe a white bubble border around the base of both tiers.
After sheeting white fondant, cut it into a 12-in. by 14-in. rectangle. Dust the fondant and worktable with cornstarch. Then, accordion-fold the fondant to create the drape for the top tier. The cornstarch will keep the fondant from sticking together, so the pleats will fall open easily.
Use icing to adhere the fondant drape to the sides of the cake. Don't worry about icing showing; flowers will cover the area. When placing the drape on the cake, pull the fondant out perpendicular to the cake and then let it fall to create the most natural looking drape.
Add another drape of accordian-folded white fondant on the bottom tier. Then, place clusters of white gum-paste roses on the top of the cake and where the draping ends. Use several different sizes of flowers to create more interesting bouquets.
To make the cross for the cake topper, use a mould to shape the fondant. You will need two crosses. On one, press a wooden dowel into the back of the cross. After the fondant has dried, glue to two crosses together back to back with royal icing.
Insert the cross in the center of the top tier to complete the design. This cake can be easily adjusted to fit any occasion by switching out the topper or by adding more roses to create a more dramatic bouquet as a topper.
To create a pink princess cake, cover a round cake with pink fondant. Then, cut a crown shape out of a darker shade of pink fondant. Cut stars and hearts out of the front of the crown. Place it over a round object to dry in a semi-circle shape. After drying, add stars to the points of the crown using royal icing to adhere them. Place the crown on the back half of the cake.
For the scepter, cover floral wire with white floral tape. Cut two stars out of yellow fondant, and place the wire on the back of one of the stars. Allow to dry, then glue the two stars together with royal icing. Make a small bow out of dark pink icing and place at the base of the stars.
Use tip No. 2 to pipe a white bubble border at the base of the crown. Cut various sized circles out of several different colors of fondant. Place them randomly on the cake, leaving the front portion of the top free for an appropriate message. Use water or a steamer to adhere the circles to the cake. Finish the design by adding a white bubble bottom border using tip No. 10.
Fourth-generation baker BUDDY VALASTRO, along with his mother and siblings, owns Carlo's Bakery in Hoboken, N.J. Valastro has been decorating since the age of 11, when he learned the craft from his father. He specializes in rolled fondant cakes and gumpaste decorations. His wedding cakes are regularly showcased in national bridal magazines and have been featured on several television shows, including The Sopranos, The View and The Today Show. Valastro and his staff are featured on the television show Cake Boss, airing on TLC.