instructions
Using royal icing, make 100 (50 light peach/50 dark peach) tip 225 drop flowers
with tip 3 centers and 100 (50 light peach/50 dark peach) tip 129 flowers with
tip 3 centers. Make extras to allow for breakage and let dry.
Using Color Flow Icing outline crescents (5 in. from point to point) with
tip 2. When dry, flow in design with thinned icing. Let dry completely.
Eight
crescents are needed for cake, make extras to allow for breakage. When crescents
are completely dry, pipe tip 3 beads around bottom edge with royal icing. Position
flowers on crescents, add tip 349 leaves and tip 1 string stems. Set aside.
Ice and prepare 2-layer cakes for pillar construction.
9 in. Petal: Mark and pipe tip 16 zigzag garland 1 1/4 in. down from
top edge. Pipe tip 18 bottom shell and top elongated shell borders. Add flowers
and tip 349 leaves to bottom border and garland. Add tip 1 stems to garland
flowers.
12 in. Petal: Outline ovals at petal centers. Pipe tip 1 lattice on
oval. Pipe tip 3 beads around oval. Add flowers and tip 349 leaves. Pipe tip
18 bottom shell and top elongated shell borders. Pipe tip 3 scallops around
separator plate.
15 in. Petal: Ice exposed area of 18 in. separator plate with
peach buttercream. Pipe tip 18 bottom shell border. Mark and pipe tip 16 zigzag
garland, 1 1/4 in. from top edge. Add flowers, tip 349 leaves and tip 1 string
stems. Pipe tip 3 scallop around separator plate. Add tip 18 elongated shell
top border.
At reception: Set up fountain, flower ring and pillars. Position color
flow crescents on an angle, resting on separator plate. Pipe tip 3 beads on
top edge of crescents.
Add flowers, tip 349 leaves and tip 1 string stems. Position
Floral Puffs and ornament.