I made these cakes for the culinary display table at a talent show at my church. I wanted them to look like the clothes a senior missionary couple would wear. Everything is edible on the cakes.
I made the collars a few days before because I had to keep them propped up with extra fondant while they dried so they would keep their shape and stand on their own.
I made the large beads for the necklace by rolling a little purple and white fondant together and then rolled small pieces into balls. The tiny white beads are just sugar pearls I bought at Michael's. (The same thing I used for the bubbles on the duck cupcakes). I attached the beads to the cake with royal icing.
The name tags were made with royal icing. I just piped black rectangles onto waxed paper and allowed them to dry before using a #1 piping tip to pipe the letters on top. (Next time I will use plastic wrap because the waxed paper was kind of hard to remove.) The tags have our church's name (The Church of Jesus Christ of Latter-day Saints) written on them in Spanish to symbolize a missionary couple serving in a Spanish-speaking country.
White Almond Sour Cream Cake
Mom's Amazing Frosting Recipe
Rhonda’s Ultimate Marshmallow Fondant
Black Cherry Filling:
Heat a jar of Polaner black cherry jam in a glass bowl for about 30 seconds in the microwave. Add a 3 oz. box of cherry Jell-o and stir. That's it! Your filling is ready to use!