Garland's Glow Wedding Cake Zoom

Garland's Glow Wedding Cake

Simplicity speaks volumes on this classic tiered cake design. Graceful triple drop strings and the beautifully-scrolled Candlelight Cake Stand create an appealing sense of motion that works in any reception setting.
Makes: Cake serves 80.
Skill Level: None

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Step 1

Bake and cool 2-layer cakes and prepare for Stacked Construction.

Step 2

Ice smooth in Golden Yellow buttercream.

Step 3

Using Cake Dividing Set, mark 6 in. cake in 8ths, 8 in. cake in 10ths and 12 in. cake in 16ths.

Step 4

Pipe tip 3 triple drop strings from division points, 1, 1-1/2 and 2 in. deep. Pipe tip 5 ball at division points (flatten slightly with finger dipped in cornstarch).

Step 5

Stack cakes and pipe tip 5 bead bottom borders.

Step 6

At reception: Position cake on stand. Position ornament.+

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

Step 7

+Always place a separator plate or cake board, cut to fit, on the cake where you position any figurine or topper. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape.

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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.

The ball shape makes bold borders and is the first step to learn for figure piping. Vary the basic look by adding stars, dots or spirals on the ball shapes.

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Garland's Glow Wedding Cake is rated 4.5 out of 5 by 2.
Rated 4 out of 5 by from I think it's a classic cake great for any wedding or renewing of vows.
Date published: 2013-03-08
Rated 5 out of 5 by from I made this cake in janurary for a girlfriends wedding. Its simple in design but a great cake to practice your string work.
Date published: 2011-05-12
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