Sweet "16" Cake
How to Make Sweet "16" Cake
- Bake and make all cakes, cool in refrigerator before icing. I made the bottom white, the middle strawberry, and the top layer was chocolate. Make icing (white), separate in 3 batches and use coloring (for icing) to make whatever colors you prefer. Ice cakes starting with the bottom layers and work your way to the top. Use wooden dowels cut to fit in the bottom and middle cakes (5 for the bottom cake and 5 for the middle cake). Use cakeboard to separate the bottom, middle and top layers. Cut the cakeboard to fit the different size layers. DO NOT STACK cakes if you have to transport to another location, wait and do this at the place where the cake will be staged. After the cakes are staked, pipe a seashell boarder around the bottoms of the cake to cover the bottom edeges.
- Make or buy some already made white fondant (you can find this at Hobby Lobby) use icing coloing to make whatever colors you want. Make some little pearl beads to put around the bottom of the cake, use a small brush and add a little water to make them stick to the cake. roll out the fondant and make strips and circles for the bottom and top cake, do the same as with the beads to make them stick to the cake. Roll out and cut 5 pieces of fondant to make the bow, let dry and use icing to stick to the cake. (I watched a video on how to make the bow). Spray with pearl edible spray to give it the sheen finish!
- The topper number "16" was made by a decorator from my neighborhood. It was not edible, but very pretty!