Use royal icing for all flowers. Make 50 drop flowers: 60 tip 224 with tip 2 centers, 50 tip 129 with tip 3 centers. 45 tip 102 Apple Blossom with tip 2 centers. 45 tip 59s Violets with tip 1 centers. 40 tip 103 Primroses (20 blue, 20 yellow) with tip 1 centers (add flower stamens). 18 tip 103 two-tone Roses with tip 10 bases. Make extras of all to allow for breakage and let dry.
Prepare 2-layer cake for push-in leg construction.
To determine starting and ending points of basketweave on each oval tier, mark midpoint at both ends and measure top edge of cake on one side and bottom edge of cake on opposite side using the following measurements: for top tier, measure 2 1/2 in. on both sides of midpoint; for middle tier, measure 3 in. on both sides of midpoint; for bottom tier, measure 3 1/2 in. on both sides of midpoint.
Mark with dots of icing. Using toothpick, connect dot marks at opposite sides of cake with a diagonal line. Basketweave will go below this line.
Cover marked area with tips 48 horizontal ridged side and 363 vertical basketweave.
Using tip 363 add rope border along basketweave area and bottom shell border. Pipe tip 4 top bead border and add tip 3 bead hearts on to cake sides.
Position flowers, add tip 2 vines and tips 65, 66 and 67 leaves.
At reception: Assemble tiers on pillars, being certain to alternate basketweave direction. Position ornament
A vision in white, this cake is sure to take center stage at the wedding reception. Scrollwork is added using the Decorator Favorites Pattern Press Set. Fondant and royal icing add the perfect finishing touches.