Roman Pillars and Drapes Wedding Cake

Intermediate
RRP
Minimum $400

An elegant wedding cake with a Roman or Greek theme. This tutorial will focus on how to decorate the pillars and how to create the fondant drapes around the cake.

In this tutorial, Chef Yener will show you a quick and easy way to create beautiful drapes with fondant as well as how to easily decorate pillars with a Roman/Greek style.

Please note: This tutorial comes as set with 2 other tutorials. Our Easy Fondant Roses tutorial and our 4 Pillar Stand tutorial. By purchasing this tutorial, you automatically will gain access to the other two tutorials in this set.

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Roman Pillars and Drapes Wedding Cake Course Material
This PDF document contains actual size side view of the entire cake as well as guides for the pillar coating and drape folding.

Track
Duration
Introduction
1:21
The Plan
4:12
Tools & Materials
2:30
Attaching the Stand to the Cake
8:08
Masking the Top Tier
3:01
Coating the Top Tier
10:29
Covering the Pillars - Roman Style
25:45
Ribbon Decorations
6:15
Making the Drapes
12:11
Assembling the Rose Bouquets
8:08
Final Touches
8:03
Total Duration
1:31:07

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you’ve discovered an easier method or better tool to achieve good results.

What you will need
Tools
  • Set of rollers
  • Rollers with line texture
  • Pin (to remove air bubbles)
  • Set of knives
  • Pizza cutter
  • Ruler
  • Fondant smoother
  • Scissors
  • Wet & dry towels
  • Palette knife
  • Scrapers
  • Corn starch (for dusting)
  • Round cutters (32mm)
  • Plastic knife
Materials
Recipes
  • 2kg Rolling fondant
  • 250g Ganache or butter cream for masking (depending on your flavour of cake)
  • 400g Pastillage
  • 1 cone of royal icing
  • 75mm high x 250mm diametre cake for bottom tier
  • 75mm high x 160mm diametre cake for top tier
Ingredients
  • White chocolate for glue
Recommendations
  • Watch the entire tutorial completely and take notes while comparing the tools list to what tools you have available to you.
  • This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.

8 Comments

  • Hi
    I have just finished watching this tutorial which is very informative. you say that there is another 2 tutorial attached (easy fondant roses and 4 pillar stand ) but I don’t know where on the page I go to open them .Can you please advise. thanks

  • The Two Cakes that you use, is there any filling and layers? Or is it just “one” piece cake? 🙂

    • Hi Julia, Firstly, very sorry for late response. 90% of the time, in our cake business, we use layered mud cake, white mud cake and occasionally a couple other flavours that are also a combination of layered sponge and fillings. So the two cakes in this tutorial were most likely layered cakes. Having said that, you could also use a plain sponge (not layered) for this particular cake. Thanks

  • Just finished watching this tutorial Chef Yener. It’s a really beautiful sophisticated design yet can be easily achieved even by less experienced decorators. As always your attention to details is impeccable, I just love those pillars! Thank you for another great learning experience.

  • Thank you for great video!

  • I had a very similar design for my wedding 40 years ago. Back then the cake was iced with royal icing. The drape and flowers were silk which I still have. I picked out the design all those years ago because it looked so simple but so classy. Ah, a trip down memory lane!

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