Beauty and the Beast Cake / Stained Glass Cake with floating isomalt rose

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  • Uploaded 3 years ago in the category Cake Ideas

    Disney Cakes Playlist:
    Today I am showing you the oddly satisfying Beauty and the Beast Stained Glass Cake with an edible floating isomalt rose recipe.

    The new Beauty and the Beast movie is coming out this March 2017 and I had so many requests to make a cake based on it!

    Disney Cakes Playlist:
    Princess Cakes Playlist:
    Working with Isomalt Playlist:
    Read the Blog post here:

    Beauty and the Beast Cake/ Stained Glass Cake with floating isomalt rose
    -4 layer 8" round cake, white fondant covered
    -Piping gel (red, yellow, blue, black, green, ivory, light brown, dark brown, pink)
    -Red, green, clear isomalt nibs
    -Belle, Beast, Rose templates
    -Black gum paste


    Cover Belle template with a piece of parchment paper and trace outline with black piping gel.

    Place gel picture into the freezer for 10 minutes.

    Once chilled, remove from the freezer and line up on the cake, gently press the image onto the side of the cake, making sure to press each line onto the cake.

    Tidy up any lines that need it with a paint brush, and pipe over any sections that need it.

    Color in the picture with piping gel.


    Repeat for the Beast drawing.


    To cover the rest of the cake, pipe black lines on the cake, and fill in spaces with yellow piping gel.

    On the top, color in the shape of a rose.


    Place a piece of parchment paper over top of the rose picture.

    Place black gum paste into a fondant extruder, with the second smallest round tip, and squeeze out the gum paste.

    Use the thin line of gum paste to trace the outline of the rose.

    Use water if needed to attack pieces.


    Melt red isomalt in the microwave according to directions.

    Carefully pour melted red isomalt into the petal area of the rose.

    Pour green isomalt into the stem area.

    Allow to cool completely before trying to move.

    To make loose rose petals, pour red isomalt in the shape of a tear drop and allow to cool.


    Using clear isomalt, carefully attach rose to the inside of a hurricane vase.


    Cover cake board in white fondant and repeat process used for covering the cake, this time using shades of blue to cover the board.

    Place petals into the center of the cake board, an turn vase upside down to create the illusion of the rose floating.


    Place cake on top of vase when ready to serve.

    Cake is best consumed within 2-3 days and should be kept in the fridge.

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