The Bride is taking her land-loving Groom on a Honeymoon Flight! This tongue-in-cheek design uses traditional touches: color flow stars, icing ruffles and hundreds of royal icing drop flowers. A real balloon tops it all off!
Make your guest smile with this delightful bridal balloon. Dried beans, inserted before inflation, help shape and steady the balloon, which is then taped to dowel rods.
Using Color Flow Mix, make 16 Color Flow stars. Outline a pattern of a star using tip 2, then flow in centers. Make extras to allow for breakage and let dry.
Make 350 drop flowers using royal icing: 175 yellow using tip 31 and 175 peach using tip 193. Add tip 14 green star centers and place 3 stamens in each.* Make extras to allow for breakage and let dry.
Ice I-layer 6 in. round and 2-layer 8, 12, and 16 in. round tiers smooth and prepare for push-in pillar and stacked construction.
6 in. tier: Cover sides with tip 7 basketweave. Pipe tip 104 ribbon swag at bottom border. Position flowers and add tip 352 leaves on top border and cascading down sides.
8 in. tier: Divide cake into 8ths. Pipe tip 125 ruffled garland 1 1/4 in. deep between division marks. Add tip 16 e-motion above garland. Pipe tip 18 c-scroll shell top border. Add tip 21 bottom shell border; position flowers and add tip 352 leaves. Attach stars at garland points using dots of icing.
12 in. tier: Divide cake into 8ths, marking cake side 2 in. from top edge. Pipe tip 21 bottom shell border, then pipe tip 125 ruffled garland between division marks. Add tip 16 e-motion above garland. Pipe tip 18 c-scroll shell top border. Arrange flowers at division points, add tip 352 leaves. Attach stars at garland points using dots of icing.
16 in. tier: Divide cake into 10ths, marking cake side 2 in. from top edge. Pipe tip 21 bottom shell border. Add tip 127D ruffled border, pipe tip 126 ruffled garland between division marks. Add tip 16 e-motion above garland. Pipe tip 21 c-scroll shell top border. Attach clusters of drop flowers centered between divisions marks at top border. Add tip 352 leaves. Attach stars at garland points using dots of icing.
For balloon "strings": Cut four dowel rods into 10 1/2 in. lengths. Cover dowel rods with ribbon, glue in place. Using ribbon, make 5 bows, gluing one to the end of each rod and keep one for the top of balloon. Set aside.
At reception: Assemble tiers on pillars. Position Floral Puff Accent. Place approximately 2 tablespoons dry white beans in balloon and inflate. Push ends of ribbon-covered dowel rods in cake top, position ornament, position balloon on dowel rods and tape in place to secure. Place curling ribbon and bow on balloon, secure with double-stick tape.
No wedding is complete without A Toast to the Bride and Groom. This cake is topped with two toasting glasses surrounded by a fondant orchid bouquet. Personalize the cake with the names of the bride and groom.