Gum paste blossoms look light as a feather as they float down the sides of this majestic tower of wedding tiers. Add a black Sugar Pearl for each flower center to contrast with the soft blue iced cakes.
Make blossoms three days in advance. Use 9 in. fondant roller with pink guide rings to roll out gum paste 1/16 in. thick. Use large blossom cutter from gum paste flower cutter set to cut approximately 150 blossoms. Store blossoms under storage board flap until needed.
Shape blossoms one by one as follows: Place blossoms on medium shaping foam. Use large ball tool from set to soften edges of each petal. Place blossoms on thick shaping foam. Use small ball tool from set to cup centers. Let dry overnight in wave flower formers dusted with cornstarch.
Make cakes two days in advance. Prepare batter following recipe directions. Bake and cool 6 in., 8 in., 10 in., 12 in. and 14 in. round cakes. Cakes are 5 in. high (two layers, 2 1/2 in. high). Place cakes on cake circles.
Attach blossom centers two days in advance. Use tip 1 and piping gel to attach a black Sugar Pearl for each center. Let dry overnight.
Ice cakes one day in advance. Prepare buttercream icing following recipe directions. Tint light sky blue. Use spatula to ice cakes smooth smooth. Reserve remaining icing. Prepare cakes for stacked construction.
Decorate cakes at reception. Stack cakes on prepared base board. Use tip 5 and reserved icing to pipe a bead bottom border on each cake.
Use tip 5 and dots of buttercream icing to attach blossoms to cake sides. Attach seven blossoms to 6 in. cake, 11 blossoms to 8 in. cake, 20 blossoms to 10 in. cake, 37 blossoms to 12 in. cake and 75 blossoms on 14 in. cake.
+The smallest tier is often saved for the first anniversary. The number of servings given does not include the smallest tier.