One week in advance: Make flowers and leaves. Prepare gum paste; tint 1/4 green and remainder rose.
Roll out green mixture 1/16 in. thick and cut 30 leaves using large rose leaf cutter from Floral Collection Kit.
Place on thin foam and vein with small end of veining tool from confectionery set. Turn leaf over and brush center with adhesive, 2/3 from bottom.
Press 24-gauge wire in center for stem, pinch bottom of leaf around wire and let dry in craft block.
Roll out rose mixture 1/16 in. thick and cut 60 flowers using pansy cutter from kit.
Place on thick foam and cup petals with ball tool from set; let dry in small flower formers dusted with cornstarch. Add tip 3 dot centers in royal icing.
Follow Violet Stem instructions from Gum Paste Flowers book in kit to make 60 stems on 22-gauge wires. Attach flowers to calyxes with royal icing.
Arrange 10 groups of 6 flowers and 3 leaves; tape each group, then arrange in a bouquet and tape groups together. Set bouquet aside.
Using rose mixture and cutters from kit, make 144 forget-me-nots and 96 apple blossoms. Place on thick foam and cup with ball tool.
Let dry in small flower formers dusted with cornstarch. Add tip 2 dot centers in royal icing.
Prepare cakes for
tailored tiers construction. Ice cakes smooth on same-size cake circles, then attach 6 and 10 in. cakes to larger cake circles for transporting.
Divide 6 in. cake into 6ths, 10 in. cake into 8ths and 14 in. cake into 10ths, marking at center of cake sides.
Attach 4 apple blossoms and 4 forget-me-nots at division marks with buttercream. Pipe tip 3 vines in buttercream.
Attach 2 more forget-me-nots on vines between each mark; add tip 349 leaves. Pipe tip 16 shell top borders. Pipe tip 20 shell bottom border on 14 in. cake.
At reception: Position cakes, removing 6 and 10 in. cakes from larger circles, on assembled Tailored Tiers. Pipe tip 20 shell bottom borders. Position bouquet in flower spike and insert in center of top tier. Tape ribbon to sides of silver cake base.
*The top tier is often saved for the first anniversary. The number of servings given does not include top tier.
Rated 4 out of
It was a very nice cake I enjoyed decorating my family loved it specially my aunt who was the one who ask for it.
Date published: 2011-05-16
Rated 5 out of
I made this cake for a 50th anniversary, but it was just simply stacked without the separators. I was able to use some royal icing flowers that I had made for a previous cake (I just made extra with the royal icing while I already had it made and the tip for the flower and stored them in an airtight container). It was so simple, yet beautiful. The couple loved it : )
Date published: 2011-01-16
Rated 5 out of
I made this cake for a friends wedding,I made all the flowers in advance. The day of the wedding I came and set up the cake without any problems .The cake came out Beautiful and the Bride and Groom were quite pleased with the way the cake look