Bridal Cake Fondant

INGREDIENTS

Cake:

4 pieces eggs
2 cups water
¾ cup oil
4 packages MAYA Oven Toaster Chocolate Cake Mix 200g

Buttercream Frosting:

¼ cup butter
¼ cup shortening
390 grams powdered sugar
1/4 cup milk
½ teaspoon vanilla extract

Fondant:

1 tablespoon unflavored gelatin
¼ cup cold water
1 tablespoon shortening
½ cup glucose
1 tablespoon glycerine
2 pounds powdered sugar

candy pearl beads
prepared gumpaste flowers

PROCEDURE

1. Preheat oven to 350°F/177° C.  
2. Grease and line one 8 x 3 inches and
   one  5 x 3 inches round pans.

Prepare Cake:

1. In a bowl combine egg,
   water, oil and cake mix then beat until smooth.
2. Pour and divide cake
   mixture into two prepared pans and spread evenly.
3. Bake for 35-40 minutes
   or until done.
4. Cool. Set aside. 

Prepare Buttercream Frosting:

1. In a
   mixer bowl, cream butter and shortening until smooth add in powdered
   sugar alternately with milk and vanilla.
2. Mix until smooth. 
3. Cover the
   two cooled cakes with buttercream frosting and set aside.

Prepare
Fondant:

1. Combine gelatin and water and heat until gelatin is dissolved. 
2. Remove from heat and add shortening, glucose and glycerine. 
3. Stir until
   well blended.
4. Place powdered sugar on a clean working surface and
   making a well at the center. 
5. Pour gelatin mixture at the center. 
6. Using
   a wooden spoon, slowly incorporate the powdered sugar until you form
   soft fondant dough. 
7. Knead fondant until smooth and pliable. 
8. Then roll
   out on a cornstarch dusted working surface until ¼ inch thick then cover
   separately the two frosted cakes. 
9. Trim off excess fondant. 

To
assemble:

1. Put the small fondant cake on top of the big cake to make
   tiered cake. 
2. Arrange candy pearl beads around the bottom edges of each
   cake. 
3. Decorate the cake with prepared gumpaste flowers, as per color
   motif required.