A cake that shimmers with sugar coated tiers and soft rolled fondant roses – simple decorations that lend a sophisticated touch.
Cake serves 32.
In advance, tint fondant yellow. Knead 2 teaspoons Gum-Tex into 24 oz. of fondant; cover and reserve remaining fondant. Make 27 medium and 23 small ribbon roses. Roll out fondant 1/16 in. thick. Cut 1 x 6 in. long strips for medium and small roses. Begin rolling fondant strips lightly from one end, gradually loosening as flower gets larger; fold cut edge under. Pinch bottom to gather and secure. Trim flower bottom to desired height with scissors. Make extras to allow for breakage. Let dry in mini muffin pan dusted with cornstarch.
Break up chalk by rubbing through tea strainer. Brush chalk onto flowers, as desired. Set aside.
Bake your favorite 2-layer cake recipe or mix following recipe instructions for 6 in. and 8 in. pans. Cool layers in pans on wire rack 10 minutes. Remove from pan and cool completely. Arrange larger cake on foil-wrapped cake circle. Arrange smaller cake on unwrapped cake board. Prepare for stacked construction. Lightly ice each cake in buttercream icing to prepare for fondant covering.
Roll out reserved fondant 1/8 in. thick; cover cakes; smooth. Thin piping gel with a small amount of water and brush on cakes. Immediately cover cakes with sparkling sugar. Assemble cakes. Attach roses to bottom borders using dots of buttercream icing, placing small roses on 6 in. tier and medium roses on 8 in. tier.
Place floral cake decoration on top of cake.