Assembling the cake (wedding) 01 - house beautiful

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Ingredients

Quantity Ingredient
2 cups Orange marmalade, warmed and strained
1 pounds Cornstarch
1 each 12-inch, 8-inch, 5-inch round cake cardboard
Serrated knife, preferably with a round tip
Paring knife
Butter knife
10-inch icing spatula
Serving platter
Rolling pin
Pastry wheel
Scissors
25 8-inch lollipop sticks or chopsticks
Paper towels
Pastry bag with coupling to fit decorating tubes
Round decorating tips, one with a 1/16-inch opening (Ateco #2), and one with a 1/8-inch opening (Ateco #6)
Florist oasis
4-inch shallow plastic plate
Fresh flowers (consult a florist to make sure the flowers that actually touch the cake are not poisonous)

Directions

SUPPLIES

Assembly: Remove cake layers from pans by placing each cake pan over medium heat, rotating pan until its bottom feels warm, about 5 to 10 seconds. Flip layers out onto counter, making sure cakes all end up right-side up.

Using a long serrated knife, level and trim off the top of each cake layer. All cake layers should be of equal height. Make any needed adjustments. Uneven layers result in an uneven cake.

Place a cake layer on each of the appropriate-size cardboard rounds.

Spread these bottom layers with the chocolate filling not quite to the edge. Place the second layers on top and spread with filling. Top with the third layers.

If necessary, trim cake cardboards with a scissors so that they are exactly the size of each tier.

With a spatula, thinly coat sides and top of each tier with strained marmalade. Set tiers aside to dry until they feel tacky before apply- ing fondant.

Begin with the 12-inch tier. Knead the fondant icing until it is smooth and elastic. Dust work surface with cornstarch and roll out about ⅔ of the fondant into a 25-inch-diameter circle that is ¼-inch thick. If it's too thin it will tear. Wrap unused fondant in plastic wrap and set aside. Rotate fondant every second roll so it doesn't stick. Use additional cornstarch as needed to prevent the fondant from sticking to the work surface or the rolling pin.

Dust the top of the fondant round with cornstarch. Roll the fondant around the rolling pin and drape it over the 12-inch tier.

House Beautiful/March/94 Scanned & fixed by DP & GG

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