For many, there is no substitute for a beautifully detailed buttercream wedding cake. These cakes combine feminine charm with dazzling details such as interlocked icing arches and gold- rimmed carnations.
Make flowers. Prepare royal icing following recipe directions. Use tip 150 and white royal icing to make 312 carnations with tip 7 bases. Let dry overnight. Use brush and gold Pearl Dust/lemon extract mixture to paint petal edges. Let dry.
Make puddle dots. Use tip 3 and white royal icing to make 224 puddle dots, 3/8 in. dia. Let dry. Paint with gold Pearl Dust/lemon extract mixture. Let dry.
2 DAYS IN ADVANCE
Bake and cool 6 in., 8 in., 10 in. and 12 in. round cakes. Each cake is 5 in high (two layers, 2 1/2 in. high). Prepare buttercream icing following recipe directions. Use spatula to ice smooth. Use cake marker to mark center of each cake side for positioning center flowers. Prepare cakes for stacked construction, stack cakes on base board.
1 DAY IN ADVANCE
Position flowers and puddle dots. Use tip 3 dots of buttercream to attach carnations at top and bottom borders of all cakes. Attach center row of carnations following markings. Attach puddle dots 1/4 in. from edges of center row carnations and 3/4 in. apart.