Using royal icing, make 116 roses: 24 tip 104 with tip 12 bases and 92 tip 102 roses with rip 6 bases.
Make 100 tip 104 rosebuds. Make extras to allow for breakage and let dry.
Ice and prepare 2-layer cakes for pillar construction. Pipe tip 32 shell bottom borders on all tiers.
Pipe tip 80 lilies of the valley on cake sides in buttercream: To make lilies of the valley, squeeze bag with light pressure, pulling away from cake side, with inner curve of tip facing you. Press out a curve of icing and continue squeezing until a tiny bell shape is formed. Stop pressure. Lightly touch tip and center of flower to cake side; lift away.
Position roses and rosebuds on top edge of cakes.
Pipe tip 352 leaves. Insert flowers spikes into cakes. To make tulle pearl sprays: Cut 9 in. tulle circle in half.
Gather tulle and position two pearl sprays in center; tape together with floral tape. Insert tulle pearl sprays into flower spikes.
At reception, position fountain and flower ring on 18 in. plate with 13 in. lattice columns.
Position cakes and pillars; add tier toppers and ornaments.
Rated 5 out of
This was the second wedding cake I had ever made. I adjusted the colors and flowers to match the wedding flowers and colors. I froze the bottom layer after I baked it so that it would be easier to assemble because of the size. Once I had the bottom layer iced and together, I let it thaw before completing the decrating. The instructions were very easy to follow. It was such a big cake that we needed a ladder to assemble the tiers at the reception. It was a very beautiful cake.
Date published: 2010-12-04
Rated 4 out of
The instructions were easie to follow , I create the flowers and roses but I made the leaves with a artificial cover
Date published: 2011-05-12
Rated 5 out of
when I did this one was for my sister wedding. I got some of the flowers from a sweet shop, she love it.