This simple, yet elegant cake was made to celebrate a 40th birthday. If you're ever in a pinch to do a pretty, elegant cake, but not a lot of time to fuss... this would be a perfect choice.
You could leave off the number (to save drying time), and just do flowers, or add an age or name flat on the cake.
You could change the colors and it would work for an anniversary, birthday, baby shower, bridal shower, or even for a wedding cake if you did more than one tier.
For this specific cake it was a 9" round cake and the flavor was white wedding cake (or white almond sour cream) with vanilla buttercream filling.
I added the black ribbon border using this method and I used the Wilton Gum Paste flowers set to do the flowers.
I made lots and lots of the flowers, in all three sizes from the set and then had them cascading up and over the cake. I piped in white flower centers with buttercream to make them pop!
For the number, I mixed Tylose into my black fondant and rolled it into a rope. I then shaped it into the numbers and let them dry for a few days.
I "glued" wires onto the backs of them and inserted them into straws to stand them up (just like I do with adding stars on wires).
And that's that!
Did I miss any details? Do you have any questions about this cake? Please leave them in the comments and I’ll do my best to answer and help out!
Now... couple of other things... have you entered to win a copy of Muffin Tin Chef? If not, I'd love for you to hop over and enter the giveaway!
And one last thing before I wrap this up… would you do me a quick favor? Would you hop over to Sweetopia and vote for my cake? If I get the most votes (ends June 28 at 9pm EST), I win an awesome Cake Ball Roller and I’d love to win!! Thank you SO much!! xoxo
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I love the simple elegance of this design, and like you noted, there's so many ways you could make minor changes and have it be functional for many types of occasions! Beautiful work! I may have to try this myself sometime, if that's ok.
Go for it!
🙂 Have you posted before a tutorial on how you do your number toppers? I need to do one on a cake next week for the first time. I imagine, it's just fondant mixed with tylose, rolled out and shaped, let it dry, add support to it (popsicle stick?) using some sort of gum glue adhesive or whatnot, and adding another flap of the fondant/tylose mix behind it to help hold it on? Am I remembering that correctly that I have read that somewhere before on one of your posts?
How long does it usually take it to get good and dry? And what sort of rule of thumb do you use for adding tylose to your fondant? I watched a Sweet Wise video on it last night, and she said about 2 tsp to every 12 oz...but I am guessing eyeballing it is ok too!
Rose, when you made the numbers, you mentioned that you rolled the fondant into a rope first and made the shapes. When you added the wires to the back, did you have to add more fondant to cover it and let it dry again, or how did you do that?
I know I've said this before, but I really do have a tutorial for how I do this and I hope to have it posted right after Christmas!!
LOL...okay, Rose. I look forward to seeing it when it's up! Thanks again!
How many layers did you use? 9 inch cake pans what product did you use to hold flowers on fondant?