SUPPLIES & TOOLS:
- Preferred cake recipe
- Buttercream icing
- Square cake pans in two sizes
- Wilton® pearl shimmer dust
- Wilton pearl sprinkles
- Wilton white fondant
- Cookie tray
- Dowel rods
- Cake boards
DIRECTIONS:
- Bake cake using preferred recipe. We made three layers of each size.
- Once smaller cake is baked and completely cooled, stack layers and cover with a thin layer of buttercream icing. Then cover and smooth Wilton white fondant.
- Smooth top tier as much as possible then apply a little water and finally “dust" the top and all sides of the cake with Wilton Shimmer Dust in the pearl color. Set aside to dry.
- Cool, stack, layer and then ice bottom tier with a smooth layer of buttercream icing.
- Place Wilton Pearl Sprinkles in white, into shallow cake pan or cookie tray that will fit your bottom cake tier.
- Gently place one side of the cake at a time into pan to get an even layer of pearls. Repeat with all four sides.
- Use three to four dowel rods in bottom cake to support the top layer. Then add top layer to the cake.
- Once the cakes are stacked then cover the top of the larger cake with Pearls and touch up and spots on the sides.