Your Feelings Ring True Cake
Cake serves 33**
*Note: Combine Lemon Yellow with a little Golden Yellow for yellow shown.
In advance: Make flowers, leaves and oval rings. Use royal icing and tip 103 to make 77 rose wild roses with tip 1 yellow pull-out stamen centers; let dry on medium flower former. Follow instructions for attaching flowers to wire stems to make a tip 4 base for each flower; cut wires to 6 in. and let dry in craft block. Attach wild roses to bases with tip 2 and royal icing. Follow instructions for attaching leaves to wire stems to make 98 tip 352 royal icing leaves on 6 in. wires. Let dry in craft block. Make 31 each of large and small oval rings on waxed paper using color flow and patterns. Make extras to allow for breakage and let dry 48 hours.
Bake and cool 2-layer cakes (bake two 1 1/2 in. layers to make 3 in. high cakes). Place 10 in. cake on same-size cake board wrapped in foil and 6 in. cake on 6 in. plate. Ice cakes smooth and prepare for push-in pillar construction using Hidden Pillars trimmed to 5 in. long. Also insert a 3 in. pillar in center of top cake to hold bouquet. On bottom cake, insert 8 flower spikes around top of cake, 1 in. from edge. For top cake bouquet, wire together 21 wild roses and 42 leaves. For bottom cake flower arrangement, wire together 8 sets of 7 flowers and 7 leaves; trim ends as needed to fit into spikes.
At Reception: Assemble cakes on stand. Attach large ovals to cake sides with buttercream, aligning at top and bottom. With royal icing or full-strength color flow , attach small ovals where large ovals meet, Insert top bouquet and flower arrangements.
**Note: The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.
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