I made this Anniversary Cake Design for my sister in law's 20th wedding anniversary. It was the second cake that I had ever done with fondant. I got the idea off of a website and put my own touches to it. I really enjoyed making it, a little time consuming but fun. Everyone loved the cake and thought it was beautiful.
I used 14in, 10in & 8in round pans. I used Wilton fondant, (2 big boxes). I baked 2 cakes of each size pan. The cakes I baked 3 days ahead. I used chocolate and yellow cake mixes. I made the bows and roses (out of fondant) 2 days ahead. For the roses I cut strips of fondant and rolled them (don't roll them tightly). I flattened the bottoms to make it easier to attach. The bows are large strips of fondant, attach the ends using a damp brush. I used the other end of the brush to help shape the folds in the bow.
Lay them on their side to set. Do not lay flat they will lose their shape. The night before I made the 20 out of chocolate. The day before the party, I put a layer of each together with strawberry filling & butter cream in the middle, crumb coated it and covered it in fondant. I piped out pearls with butter cream around the bottom two tiers.
I made the swags and veils with the fondant, the swags and veils are strips of fondant, using the brush to help make the folds, then attached them with a damp brush. I attached the bows and the big roses to the bottom tier. I then did the same with the swags & roses for the other two tiers.
I started with 3 different size cake pans for this 25th Anniversary Cake. I used for the base 16 X 16in square pan. The middle layer is 12 X 12in square pan. The top layer is 8 in round pan. I baked 2 of each so that each tier is layered with icing in between.
You can purchase any cake kit that you would like for your columns, cake bases, center pieces and also your topper. In this case, I used the silver 25th anniversary topper and a cherub kit with columns.
Bake all of your cakes and layer each size separately with icing between placing them on their cake bases. I used homemade cream cheese icing. Then put icing on each layer and smooth. You have to place your wooden rods in the bottom two layers even with your columns to help hold the layers up. Once you have smoothed your cakes and placed your rods in, you put base plates that will come with your kit on top of the bottom two layers.
Now you are ready for the piping. I used the #17 tip to pipe each border. You can choose. Pipe around each cake base and around each cake. Don't assemble your cake until you get to you destination. Assemble each layer starting with the largest on the bottom.
I them used fresh hydrangeas to finish of the look of my cake. Any fresh flower will work just make sure you wait until the last minute to add the fresh flowers.