Dancing on a Cloud Wedding Cake
Additional Information
Step 1
Several days in advance: Make 30 garland valances in royal icing. Cover pattern with waxed paper and fill in area with tip 16 zigzags. Make extras to allow for breakage and let dry. Also in advance: Make 30 tip 103 roses in royal icing; make extras to allow for breakage and let dry.
Step 2
If used without cake plate, prepare base using triple-thick cardboard or foamcore; wrap with foil. Ice 2-layer cakes smooth and prepare for push-in pillar construction. Divide 8 in. cake in 6ths, 12 in. cake in 8ths and 16 in. cake in 12ths. Pipe tip 18 shell bottom border on all cakes.
Step 3
At reception: Assemble cakes. Attach garland valances at division marks, with ends about 1 in. from edge of cake; press very lightly to attach. Pipe tip 2 triple drop strings from 3/4 to 1 1/2 in. deep at center of valance and tip 2 double drop strings from 3/4 to 1 in. deep on each side of valance in royal icing. Add tip 2 dots at string points. Position a rose at each division point on cake tops. add tip 352 leaves in buttercream. Position ornament.
Products
![9" Baker's Best Disposable Pillars with Rings](https://www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-product-master/default/dw9eda805b/images/product/303-4001/303-4001BaBeDi12584 prd.jpg?sw=89&sh=89&sm=fit "9" Baker's Best Disposable Pillars with Rings")
8 x 2 in. Round Pan
12 x 2 in. Round Pan
16 x 2 in. Round Pan
18 in. triple thick strudy cardboard circles
1/2 in. thick foam-core (or)
Cake plate
Waxed paper
The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate string work. Called a "drop" string because the line of piped icing is allowed to "drop" or fall, by itself, before reattaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.
Create this magnificent rose - the most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!
The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.
