Items you will need
- 12-inch diameter round, white tray
- 3-inch-high, 10-inch-diameter round Styrofoam fake cake form
- Rolling pin
- Powdered sugar
- 36 oz. ready-to-use rolled fondant
- Soft spatula
- Sharp knife
- 3-inch-high, 8-inch-diameter round Styrofoam fake cake form
- 24 oz. ready-to-use rolled fondant
- 3-inch-high, 6-inch-diameter round Styrofoam fake cake form
- 14 oz. ready-to-use rolled fondant
- Fake flowers
- Spool of 1-inch grosgrain ribbon
- Tape measure
- Cake topper
Marriages are meant to last forever, and your wedding cake can last forever, too, if you choose to make a fake cake to display at your wedding reception. Fake cakes are becoming more popular because they look pristine and are cheaper than real wedding cakes. You can make any fake cake look just like the real thing and, even better, it can last a lifetime.
Apply glue to the center of the tray. Center the 10-inch cake form on the glue and press down.
Sprinkle powdered sugar on your work surface. Place the 36 oz. fondant in the center of the powdered sugar. Knead the fondant until it becomes pliable. Flatten the fondant with your hand.
Roll the fondant with the rolling pin into a 24-inch-diameter circle. Add more powdered sugar if the fondant becomes sticky.
Fold one side of the fondant over the rolling pin, and then fold the other side of the fondant over that layer on the rolling pin. Lift the rolling pin and center it over the cake form. Lower the fondant onto the form and unfold the layers so the fondant covers the top of the cake form and the edges of the fondant fall down the sides of the form.
Move the fondant into place using a soft spatula, smoothing out air pockets and pressing the fondant tight around the bottom edge. Trim excess fondant at the base with a sharp knife.
Apply glue to the top center of the 10-inch cake form on top of the layer of fondant. Place the 8-inch cake form onto the glue and press down.
Follow the previous method to knead and roll the 24 oz. fondant into a 22-inch diameter circle. Fold, lift and center the rolled piece of fondant onto the top of the 8-inch cake form. Trim excess fondant at the base.
Glue the 6-inch cake form to the top center of the 8-inch cake form. Roll the 14 oz. fondant into a 20-inch diameter circle. Fold, lift and center the fondant onto the top of the 6-inch cake form. Trim excess fondant at the base.
Allow the fondant to air-dry for at least two days.
Measure and cut 34 inches of ribbon, using the tape measure and scissors. Wrap the ribbon around the base of the bottom cake form. Apply glue to the end of the ribbon and overlap the ends. Hold the ends until the glue sets.
Measure and cut 26 inches of ribbon. Wrap and glue the ribbon around the base of the middle tier.
Measure and cut 20 inches of ribbon. Wrap and glue the ribbon around the base of the top tier.
Glue fake flowers onto the cake in a pattern that is pleasing to you. Glue a flower over each ribbon seam to hide it, and then glue another flower directly across from it to balance the flowers on the cake.
Apply a spot of glue to the center of the top tier and press a cake topper of your choice onto the glue. Press the cake topper into place until it seems stable.
You can find Styrofoam cake forms and fondant at a baking-supply store.
When handling fondant, make sure your hands are clean.
Fondant can last indefinitely once it dries.
Keep the fondant in its original wrapping or container until you are ready to work with it.