Peony Crepe Wedding Cake

Instructions

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1. - Make gum paste peony three days in advance. Follow instructions in cut-outs set to make a peony on wired base with first row of eight �C' petals, second row of six �B' petals and third row of 11 �B' petals. Let dry and assemble following instructions.
2. - Highlight petals two days in advance. Use a combination of white and pink Color Dust to brush petals. Assemble peony petals following instructions.
3. - Make cakes one day in advance. Bake and cool three 6-inch cake layers and three 10-inch cake layers. Trim 1 10-inch layer to 1-inch high. Level, fill and stack cakes on same-size cake circles for a 3 layer 6-inch cake, 6 inches high and a 3 layer 10-inch cake, 5 inches high.
4. - Assemble cake. Ice cakes smooth. Prepare cakes for stacked construction with bamboo dowel rods. Stack cakes on cake plate.
5. - Decorate cake. Prepare a disposable decorating bag with coupler and tip 125; fill with icing. On 10-inch cake, pipe tip 125 ruffles from top of cake to bottom, covering side of cake. On 6-inch cake, pipe tip 3 bead bottom border.
6. -

   Position flower. Insert cake spike in top of 10 inch cake. Trim wire on flower to 5 inches. Insert flower in spike.

   *Tip: The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.

How To

How to Make a Tiered Wedding Cake

Wedding season is here, naturally leaving us with thoughts of weekends away, cocktail dresses, the perfect nude heels and sky-high cakes dancing in our heads. While many may choose to have a local bakery create their wedding cake, a homemade cake is the ultimate personal touch to make a wedding feel more intimate. Whether you're thinking of baking one for your own special day or for a dear friend, we're here to show you how easy it is to make a lovely tiered wedding cake yourself.