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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.


Difficulty: Medium



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.