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Fondant Draped Wedding Cake
Want a gorgeous vintage wedding cake that you can DIY? Here's how I made this beautiful fondant draped wedding cake!
Equipment
- Edible glue
- Cutting board
- Small paring knife
- Nontoxic or silk flowers (optional; for decorating)
- Airbrush + color kit (or edible colored sprays) (optional; I used the kit linked and this metallic color set)
Ingredients
- Frosted/stacked cake (cake in the photos/video is an 8"/6" tiered cake frosted with cream cheese buttercream)
- 8 ounces White Gum paste
- 1 pound White decorator fondant
- 4 ounces Edible Sugar Pearls (for decorating; optional)
Instructions
- First tip - if your cake is frosted with a butter-based icing, make sure it's well-chilled so you can press the drapes in without deforming the frosting.
Shaping drapes
- Knead together a mixture of 1/3 gum paste to 2/3 designer fondant for the drapes. Gum paste is stiffer than fondant and sets more firmly; this will help the drapes hold their shape.
- Roll the fondant out evenly to about 1/8” on a surface dusted with a mix of cornstarch and powdered sugar.
- I’ve seen cake dowels used for the shaping step, but I used smoothie/coffee straws for this part and they worked beautifully!
- Alternate one straw on top of the fondant with one placed underneath, to create a series of ‘waves’ in your fondant sheet and press them in gently. Remove the straws slowly, being careful not to stretch the ‘waves.’
- Press the top of the wave into the shape of the drape you’d like – you can pinch the tops of the waves together (like I did in the video) or leave them alone for a looser drape.
- (I used 4 longer slanted drapes and 2 shorter vertical drapes for the cake in the photos/video.)
Adding drapes to the cake
- Once you have the main part of the drape shaped, pinch the ends together and trim away any excess. I held the drape an inch or two away from the cake side a few times, adjusting the shape and length a bit to make sure it fit the area I wanted to cover on the cake. If it’s too long you can pinch the ends together a bit more closely and trim the excess again.
- With some edible glue, brush the sides of your cake to help adhere the fondant. (Again; make sure to have the cake well-chilled for this part!) Press gently but firmly until well adhered. I also used some plastic silk flowers with long stems to decorate - this allowed me to press the stems in through the edges of the drapes to make sure they wouldn't move during transport.
- (Optional - you'll see an airbrush in the video – the bride wanted a gold-tinged pearlized look to the cake, so I used a mix of pearl, silver, and gold airbrush color to get the effect I was after! I linked the airbrush kit and metallic colors I used above; its a great kit for a beginner.)
- (One more note on the airbrush colors - metallic colors are grainier in consistency than plain colors, and have more of a propensity to clog your airbrush. You may have stop and run clean water through the airbrush tip to clear it a few times in the process. It was a super FUN process though; if you ever get a chance to airbrush a cake, DO it!)
- After the drapes were placed and airbrushed, the rest of the cake decorating will be....well, cake! I added pearlized candies, ivory roses and flowers, black flowers, and a few artificial feathers (1920s themed wedding). Once the drapes were set and the airbrush colors had dried I packaged it in a large cake box for transport to the venue!
Video
Notes
(Nutrition information is an estimate for 1/24th of a 8"/6" tiered cake and will vary with cake flavors / decorations.)
Nutrition
Serving: 1slice (varies)Calories: 782kcalCarbohydrates: 101gProtein: 9gFat: 38g
Tried this recipe?Let us know how it was!
That’s all the tips that come to mind at the moment, if you have any questions please send them my way!
Did you decorate a Fondant draped wedding cake?
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