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Cascade Cake Zoom

Cascade Cake


Lilies of the valley gently descend beneath roses, rosebuds and our soft flowing fountain. A graceful achievement, enhanced by impressive lattice columns and pearl sprays.
Makes: Cake serves 156.
Skill Level:

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Step 1

Using royal icing, make 116 roses: 24 tip 104 with tip 12 bases and 92 tip 102 roses with rip 6 bases.

Step 2

Make 100 tip 104 rosebuds. Make extras to allow for breakage and let dry.

Step 3

Ice and prepare 2-layer cakes for pillar construction. Pipe tip 32 shell bottom borders on all tiers.

Step 4

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.

Step 5

Position roses and rosebuds on top edge of cakes.

Step 6

Pipe tip 352 leaves. Insert flowers spikes into cakes. To make tulle pearl sprays: Cut 9 in. tulle circle in half.

Step 7

Gather tulle and position two pearl sprays in center; tape together with floral tape. Insert tulle pearl sprays into flower spikes.

Step 8

At reception, position fountain and flower ring on 18 in. plate with 13 in. lattice columns.

Step 9

Position cakes and pillars; add tier toppers and ornaments.

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Ingredients

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Creamy Peach Icing Color

Creamy Peach Icing Color

Moss Green Icing Color

Moss Green Icing Color

Meringue Powder

Meringue Powder

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Pearl Sprays

11 pkgs Pearl Sprays

Lattice Columns

Lattice Columns (6 of each: 3 in., 5 in. and 13 in.)

Blossom Tier Topper

2 Blossom Tier Topper

Ornament: Romantic Moments

Ornament: Romantic Moments

9 in. Peach Tulle Circles

12 9 in. Peach Tulle Circles

White floral tape

White floral tape

Fresh Flowers

Fresh Flowers

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Cascade Cake is rated 4.7 out of 5 by 3.
Rated 5 out of 5 by from 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 5 by from 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 5 by from when I did this one was for my sister wedding. I got some of the flowers from a sweet shop, she love it.
Date published: 2010-12-01
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