Recipe Box
Royal Icing
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This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.
Ingredients:
- 3 Tablespoons Wilton Meringue Powder
- 1 lb. (4 cups) confectioners' sugar (about 1lb.)
- 6 Tablespoons warm water*
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Recipe Box
Rolled Fondant
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This icing is rolled out and used as a covering for a firm cake such as pound or fruit cake, which is traditionally first covered with a layer of marzipan to seal in flavor and moistness of the cake. A light layer of buttercream or apricot glaze may also be used. Cakes covered with rolled fondant can be decorated with Royal or Buttercream Icing. Wilton also has convenient, Ready-to-Use Rolled Fondant for easy-to-handle fondant with no mixing.
How to Color and Flavor:
The pure white color of Wilton Ready-To-Use Rolled Fondant Icing can be easily tinted any color using Wilton Icing Colors. Add icing color, a drop at a time and knead into icing until color is evenly blended.
Wilton Ready-To-Use Rolled Fondant Icing has a mellow flavor which can be enhanced using Wilton Butter Flavor, Clear Vanilla Extract, or Almond Extract. Knead flavor/extract into icing until well blended.
How to Prepare the Cake
Level cake, position on board cut to fit and fill layers as desired.
For a perfectly smooth fondant cake, the cake surface you cover must be perfectly smooth. Any imperfections on the cake surface will mirror itself on the rolled fondant. Ice cake smooth with a thin layer of buttercream icing, covering all holes and imperfections. Use the Wilton Ready-To-Use Decorators Icing or Creamy White Icing Mix. Let Buttercream Icing set before covering with Rolled Fondant. One-layer cakes with a very even surface can be coated instead with apricot glaze.
To determine the diameter you need to roll fondant for covering the cake: measure opposite sides and top of cake across center; roll out fondant to that size, 1/4 inch thick. For example, an 8 inch, two-layer cake, with two sides each 4 inches, equals 16 inches diameter. For simple, accurate measuring, roll out the fondant on top of the Cake Dividing Wheel included in the Wilton Cake Dividing Set.
Making the Cake
Covering the Cake with Rolled Fondant
How do you cover a cake with fondant that's perfectly smooth, without wrinkles or air bubbles? The flexibility of fondant is your secret weapon. Just follow our instructions for the right ways to knead, roll out and lift the fondant, and you'll find that covering a cake is easy. For instructions on covering Square, Petal and other cake shapes, see the Celebrate® With Fondant book.
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1. Prepare cake by lightly covering with buttercream icing.
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2. Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioner's sugar. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioner's sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioner's sugar if needed.
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3. Gently lift fondant over rolling pin and position on cake.
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4. Shape fondant to sides of cake with Easy-Glide Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant.Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.
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5. Smooth and shape fondant on cake using Easy-Glide Smoother. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again.
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6. Your cake is now ready to decorate.
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How to Store Fondant-Covered Cake
Iced cake can be stored at room temperature for 2-3 days. Excess fondant can be stored 2 months in an airtight container. Do not refrigerate or freeze.
More Helpful Hints for Fondant
In general, the less height on your cake, the easier it will be to cover with rolled fondant. Individual sized desserts, such as petit fours are the easiest of all to cover.
When rolling fondant, it is extremely important to remember to lift and reposition it several times. You must keep fondant from sticking to your rolling surface or it will tear when you try to lift it up. Dusting the surface with confectioners sugar helps prevent sticking.
Rolled Fondant dries quickly. Always keep it covered to prevent hardening when in use.
Recipes:
Rolled Fondant
- 1 tablespoon plus 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1/2 cup Glucose
- 2 tablespoons solid vegetable shortening
- 1 tablespoon Glycerin
- 8 cups sifted confectioner's sugar (about 2 lbs.)
- Icing color and flavoring, as desired
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted, remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Next, place 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.
This recipe makes approx. 36 oz., enough to cover a 10 x 4 in. high cake.
Ready-To-Use Gum Paste
Wilton Ready-To-Use Gum Paste makes it easy to create spectacular floral bouquets, plaques and other cake decorations. Flowers have a fresh, just-picked look, thanks to the extraordinary shaping qualities of gum paste.
Wilton has a variety of exciting gum paste floral kits to make decorating with gum paste convenient and fun. Many kits include cutters, shaping tools and instructions for making a variety of popular decorations.
To Tint Using Icing Color:
- Break off the amount of gum paste you want to color.
- Place a small dab of vegetable shortening on your finger and knead into the gum paste until smooth.
- Add a small amount of Wilton Icing Color using a toothpick. Knead the color into the gum paste until it is evenly spread. Repeat until you reach the desired color.
To Tint Using Wilton Multi Pack Rolled Fondant:
- Break off the amount of gum paste you want to color.
- Place a small dab of vegetable shortening on your finger and knead into the gum paste until smooth.
- Break off a small amount of fondant in color desired. Knead into the gum paste until color is even. Add more fondant for darker color.
To Roll Out:
- Prepare a smooth work surface such as the Wilton Roll & Cut Mat, Wilton Practice Board, formica, plastic or glass. To be sure the gum paste does not stick while you are rolling it, grease the work surface lightly with white vegetable shortening.
- Break off the amount of gum paste you need (see individual design directions). Keep the remainder under a glass or plastic container.
- Knead in color following directions above. Form into a ball about 1 1/2 in. diameter.
- Roll out the gum paste ball to about 1/2 in. thick. Pick up the piece, turn it over and give it a quarter turn on the work surface. Repeat procedure 2 or 3 times until the gum paste is about 1/16 in. thick.
To Make Plaques: A shaped gum paste plaque makes a great backdrop for messages or icing decorations on your cake. Simply roll out the desired amount of gum paste and cut shape with a craft knife or cookie cutter. Let dry before further decorating.
MORE HELPFUL HINTS:
Cutting Shapes
Wilton gum paste cutters make it easy to produce a clean cut edge. For easy release, lightly coat edge of cutter with vegetable shortening. Press straight down, using firm pressure. Do not move cutter back and forth, as this may give petals a smaller shape. To remove the cut shape, lift off excess gum paste around it first, then use a toothpick or pointed veining tool to remove the petal from the smooth surface.
Adhesive
When making flowers, you will need to make an adhesive to hold petals together. It's easy! Break 1/4 teaspoon gum paste into very small pieces and let dissolve in 1 tablespoon of water. After 1 hour, adhesive is ready to use even though gum paste may not be totally dissolved. Apply adhesive with art brush. Let stand for several minutes before additional decorating is done. Adhesive may be stored in refrigerator for up to 1 week.
Recipe Box
One-derful Time
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Pattern:
Tools:
Ingredients:
Roll out cookie dough and trace #1 pattern using toothpick. Cut cookie with knife, bake and cool. Ice cookie smooth. Outline cookie and print name with tip 5. Ice smooth 2-layer round cakes. Place cake on 18 in. Decorator Preferred® Smooth Edge Plate covered with silver fanci-foil, or use 18 in. Round Silver Cake Base. Trim right arm off bear cake and position bear on stacked cakes. Lighten a portion of chocolate icing with a little white and ice smooth footpads and inside ears. Pipe in tip 4 nose and eyes (pat smooth with finger dipped in cornstarch). Pipe in mouth and add outline smile with tip 4. Cover bear with tip 233 pull-out fur.
For hat, trim ice cream cone to 3 1/2 in. high; ice smooth. Print tip 8 message on cakes. Tint 6 oz. portions of fondant green, violet, rose and blue. Roll out colors 1/8 in. thick and cut various size circles using both ends of tip 1A and large ends of tips 12 and 125. Attach circles to cakes and cone with damp brush. Pipe tip 8 ball top borders on 10 and 16 in. cakes and bottom border on 10 in. cake. Pipe tip 12 ball bottom border on 16 in. cake. Insert lollipop stick in bear's head, leaving 3 in. exposed. Position cone hat; pipe tip 16 pull-out star fringe. Attach lollipop sticks to back of cookie with icing and insert in cake. Shape a fondant arm, 1 in. diameter x 3 in. long. Attach to bear with a damp brush and shape paw around cookie. Cover arm with tip 233 pull-out fur.
Serves 117.
Recipe Box
First Birthday Fling
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Pattern:
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Tools:
Ingredients:
Several days in advance: Make rainbow plaques using patterns and color flow icing. Using tip 2, outline each section with stiff consistency color flow, then fill in with thinned color flow. Let dry 48 hours. When dry, turn plaques over and reinforce by outlining and filling in entire plaque in one color. Make extras to allow for breakage and let dry overnight.
Use Cornflower Blue icing color to tint the white rolled fondant. Prepare 1-layer 6, 10 and 14 in. rounds for stacked construction. Prepare and cover cakes with rolled fondant. Cakes will not be centered when stacked, so dowel rods will need to be positioned so that the 6 in. cake side aligns with the left edge of the 10 in. round and the 10 cake side aligns at the right edge of the 14 in. round. Assemble tiers.
Pipe tip 3 message in buttercream icing. Insert lollipop sticks into cake sides in a descending pattern to support rainbow plaques. Use 4 sticks in the 6 in. tier, 6 each in the 10 in. and 14 in. tiers. Position rainbow plaques, and pipe a section of tip 10 ball clouds at bottom border of each tier, to secure edge of plaque. Pipe a mound of tip 10 ball clouds on top tier, position candle. Position bears.
Serves 103.
Recipe Box
Continental Fare
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Tools:
Ingredients:
Line plates with doilies and position pastries.
Each serves 1.
Recipe Box
Cupcake Corsages
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Tools:
Ingredients:
In advance: Make fondant flowers and leaves. Combine 2 oz. white fondant with 2 oz. violet fondant; combine 2 oz. white with 2 oz. orange. Roll out various colors 1/16 in. thick and cut 22 large and 22 medium flowers using Cut-Outs. Attach medium flowers to large with damp brush. Roll pea-size balls of fondant in various colors; attach with water for flower centers. Brush medium flowers with water and sprinkle with sparkling sugar. Let dry. Roll out green fondant and cut 22 leaves using large Cut-Out. Imprint veins using straight-edge wheel of Cutter/Embosser; let dry.
Ice 22 cupcakes smooth. Position flowers and leaves and place on stand.
Each serves 1.
Recipe Box
Dipped Berries
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Tools:
Ingredients:
*Brand confectionery coating
Wash and dry strawberries thoroughly.
Melt candy following package directions.
Dip strawberries in candy and position in cups.
Position cups on stand.
Each serves 1.
Recipe Box
Dream Flight
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Tools:
Ingredients:
- Meringue Powder
- Buttercream icing
- Royal icing
Styrofoam block or cone approximately 4 in. wide x 8 in. tall, 45 or 54 in. wide tulle (2 yards needed), craft pins, tacky tape or wax, fresh flower oasis, waxed paper, fresh roses and greenery
Using royal icing, make 50 sweet peas: 150 tip 101, 175 tip 103. Make extras to allow for breakage and let dry.
Ice 2-layer tiers smooth with buttercream icing and prepare for push-in pillar construction. Dowel rod top tier to support the ornament. Using the Cake Dividing Set, divide 8, 10, and 12 in. tiers into 8ths. Divide 16 in. tier into 12ths. Using the garland marker, imprint garlands 1 3/4 in. deep from top edge of all tiers; on 16 in. tier, also mark bottom garlands 1 1/2 in. up from bottom edge.
Decorating 16 in. tier: Pipe tip 17 zigzag garlands on top imprints. Add tip 3 drop strings. Add tip 17 reverse shell top and tip 18 shell bottom borders. Pipe tip 17 zigzag garland on bottom imprints; position sweet peas; add tip 3 hearts above garland points.
At reception: Assemble 18 in. plates with six 10 1/4 in. pillars. Push ends of stairways into 8 in. high Styrofoam piece, secure with pins if necessary. Cover Styrofoam with vines. Attach roses to stairways using tip 21 rosettes. To position flowers on cake tiers, cover areas where flowers will go with waxed paper and attach flowers with tip 21 rosettes. Position flower oasis in Floral Figurine Pedestal and arrange fresh flowers, secure couple to pedestal with tacky tape or was if desired. Assemble cakes. Position floral puffs between tiers and position pedestal with couple on top.
YIELD: Serves 195
Recipe Box
Cascade
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Tools:
Tools:
Lilies of the valley gently descend beneath roses, rosebuds and our soft flowing fountain. A graceful achievement, enhanced by impressive lattice columns and pearl sprays.
Using royal icing, make 116 roses: 24 tip 104 with tip 12 bases and 92 tip 102 roses with rip 6 bases. Make 100 tip 104 rosebuds. Make extras to allow for breakage and let dry.
Ice and prepare 2-layer cakes for pillar construction. Pipe tip 32 shell bottom borders on all tiers. Pipe tip 80 lilies of the valley on cake sides in buttercream: To make lilies of the valley, squeeze bag with light pressure, pulling away from cake side, with inner curve of tip facing you. Press out a curve of icing and continue squeezing until a tiny bell shape is formed. Stop pressure. Lightly touch tip and center of flower to cake side; lift away.
Position roses and rosebuds on top edge of cakes. Pipe tip 352 leaves. Insert flowers spikes into cakes. To make tulle pearl sprays: Cut 9 in. tulle circle in half. Gather tulle and position two pearl sprays in center; tape together with floral tape. Insert tulle pearl sprays into flower spikes.
At reception, position fountain and flower ring on 18 in. plate with 13 in. lattice columns. Position cakes and pillars; add tier toppers and ornaments.
YIELD: Serves 156.
Recipe Box
Elegant Simplicity
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Tools:
Ingredients:
Prepare 2-layer cakes for Globe Pillar construction following Tier Set directions. Prepare cakes for rolled fondant by lightly icing with buttercream. Cover cakes with rolled fondant; smooth with Fondant Smoother. Position cakes on plates. Attach ribbon around bottom borders of cakes with icing. Pipe tip 6 ball bottom borders on all cakes.
At reception: Position cakes on globe pillars.
Makes 103 party servings and 116 wedding servings*.
Recipe Box
Dramatic Draping
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Tools:
Ingredients:
In advance, make 44 ruffled rosettes using 50% fondant and 50% gum paste.
Prepare 2-layer cakes for stacked construction. Prepare for rolled fondant by icing lightly in buttercream. Tint 5 packages of rolled fondant ivory and cover cakes; smooth with Easy-Glide Smoother. For 6 in. cake, using Cake Dividing Set, use an 8 in. circle of paper, mark a 6 in. circle centered within. Divide 8 in circle into 6ths and, mark six 1-in. deep scallops from 6 in circle. Cut out entire pattern, including center circle, place on rolled out white fondant and cut with craft knife. Position scalloped overlay on 6 in. cake. Repeat process for the other cakes: For 8 in. cake, use a 12 in. circle with a 10 in. circle centered within; divide 12 in. circle into 8ths. For 14 in. cake, use a 16 in. circle with a 14 in. circle centered within; divide 16 in. circle into 10ths. Cut and position fondant overlays as 6 in. cake.
For all cakes, tint another package of fondant ivory and cut strips 1/4 in. wide x 4 in. deep. Position a strip at each scallop point and at center of each scallop, trimming to fit.
Make scallop drapes, using half fondant and half gum paste mixture. For 6 in. cake, roll mixture thin and cut out six 5 x 2 1/2 in. rectangles. Gather from ends to form a drape; attach with water and brush to overlay, following the curve of scallop and falling 1 in. below. Repeat for 10 in. cake, using eight 5 1/2 x 2 1/2 in. rectangles and for 14 in. cake, using ten 6 x 3 in. rectangles.
Using buttercream, attach 1 ruffled rosette to each scallop point on 6 and 10 in. cakes. Attach 3 rosettes to each scallop point on 14 in. cake. Thin ivory fondant with water to a piping consistency; pipe tip 7 bead bottom border on all cakes.
Position ornament at reception*.
Serves 116**.
Recipe Box
Love Above All
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Tools:
Ingredients:
Using rolled fondant and the wild rose cutter in the Floral Collection Set, make approximately 65 flowers. Cut 2 flowers to make each flower. Thin and enlarge one flower using round end of modeling stick; cup petal slightly. Using decorator brush, dab a little water in center of one flower; add tip 2 dot center using royal icing. Make extras to allow for breakage; dry flowers in Flower Formers dusted with cornstarch.
Use 3/16 in. thick rolled fondant and cut 9 scallops. Score lines using edge of plastic ruler , taking care not to cut through fondant. Let air dry completely, at least 48 hours. In areas of high humidity, allow extra drying time. Make extras to allow for breakage.
Prepare 2-layer 7 x 5 in. , 10 x 7 in. and 13 x 9 in. tiers for rolled fondant and push-in leg construction. Prepare 1-layer 16 x 12 in. tier for stacked construction.
Using small, medium and large c-scrolls from pattern press set, imprint design on tiers to form a vine. Outline using tip 4, overpipe using tip 2. Pipe tip 364 shell bottom borders on all tiers. Attach flowers using dots of icing.
Position fondant scallops, securing with royal icing. Cut nine 5 x 3 1/2 in. pieces of rolled fondant. Gather the long ends to form a drape, position drapes over scallops, securing with royal icing. Attach flowers with royal icing.
At reception: Assemble tiers on pillars. Position floral puff accents between tiers and ornament on top. Attach ribbon to edge of cake board.
Serves 105.
Recipe Box
The Day She's Dreamed Of
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Tools:
Ingredients:
In advance, using tinted gum paste and instructions in flower cutter set, make 2 small-bloom roses and 4 rosebuds, both on wires, using small cutter. Make 8 leaves on wires and 10 white forget-me-nots with stamen centers. Let dry.
Prepare 1-layer round cakes for stacked construction. Prepare round cakes for rolled fondant, cover and smooth with fondant smoother. Add tip 363 shell bottom borders.
Ice mini wonder mold cake smooth. To create folds in dress, roll teardrop-shaped pieces of fondant (1/2 in. wide x 1 1/2 in. long) and attach to cake. Cover cake with fondant. Cover bodice of doll pick with fondant and insert in cake. Attach a thin strip of fondant for waistband seam. Pipe tip 1 cornelli lace in buttercream on bodice. Wire hands together while icing is still soft. Pipe tip 1 bead bracelets over wire. Attach mini wonder mold bride to cake top with icing.
Roll out and cut fondant pieces to make drapes: For top tier, cut piece 10 in. long x 5 in. wide, for middle tier, cut piece 7 in. long x 4 in. wide, for bottom tier, cut 2 pieces, each 5 in. long x 5 in. wide. Brush ends of pieces with water and pinch together to form drapes. Attach drapes to cake with brush dipped in water. Make a small bow with fondant and attach with water to back of dress. Tape together forget-me-nots on wires and position in hands for bouquet. Place a small piece of fondant in bottom of flower spikes; arrange roses, rosebuds and leaves and insert in flower spikes. Insert flower spikes into cake.
Serves 66.
Recipe Box
The Bridal Bouquet
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Tools:
Ingredients:
A cake for the purist at heart. Our scrolled cake stand holds three lighter-than-air tiers, each punctuated with glorious fresh flowers. This is an obvious choice for the garden reception, where floral beauty radiates from every detail. Easy to decorated and assemble, it's a time-saving option for those who like to "do it themselves".
Serves 116.
Ice 2-layer cakes fluffy with angled spatula on separator plates. Use an ample amount of boiled icing on cakes. Fluff and swirl quickly. Boiled icing cannot be resmoothed or reworked like buttercream. Touching up after the initial icing will leave marks. At reception, position cakes on Garden Stand, add fresh flowers and wedding topper.
Fluffy Boiled Icing
Ingredients:
Syrup:
Ingredients:
- 2 cups granulated sugar
- 1/4 cup corn syrup
- 1/2 cup water
Beat meringue powder and cold water until stiff, about 4 minutes. In a large microwave-safe measuring cup, stir sugar, corn syrup and water. In a microwave oven, bring syrup mixture to boil (approximately 5 minutes). Remove when boiling stops. Slowly add syrup to meringue mixture while beating on low. Beat on HIGH for 4 minutes until stiff and glossy.
YIELD: 8 cups
For top of range: Mix sugar, corn syrup and water in 2 quart saucepan. Bring to a boil; cool slightly and follow directions above.
Recipe Box
Anniversary Flair
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Pattern:
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Tools:
Ingredients:
Several days in advance, make “25” topper.
Tint 1 1/2 pks. of fondant rose and a 1 in. ball of fondant green; reserve remaining white. Follow instructions in flower cutter set to make 1 large full-bloom rose and 3 small roses, all on toothpicks instead of wires. Using leaf cutter from set, make 8 to 10 green leaves, let dry on flower formers. When dry, grate chalk through tea strainer and brush on leaves.
To make bows, roll out rose fondant 1/8 in. thick; cut 10-12 strips 1 in. x 3 in., reserving excess fondant. Fold strips in half and pinch ends together. Set on edge in cornstarch to dry. When dry, trim ends and press two loops together to form bow. Roll out rose fondant 1/8 in. thick and cut 1/2 in. wide strips for streamers and center knot. Attach knot strip around bow with water. Set aside**.
Prepare 6 in. and 10 in. cakes for stacked construction. Prepare cakes for rolled fondant by lightly icing with buttercream. Cover 10 in. cake with 1 1/2 pks. of white fondant and 6 in. cake with rose fondant. Smooth with Easy-Glide Smoother. Cover 10 in. cake with tip 1 cornelli lace. Pipe tip 4 bead bottom border on both tiers. Position streamers, then bows on 10 in. cake; insert numbers on top tier. Attach roses and leaves with icing.
Serves 50.
Recipe Box
Love Above It All
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Tools:
Ingredients:
Prepare 2-layer cakes for alternate 2-plate construction following directions from separator set. Prepare cakes for rolled fondant by lightly icing with buttercream. Cover with fondant; smooth with Fondant Smoother. Position 8 in. cake on 10 in. plate from set and 12 in. cake on 14 in. Silver Cake Base.
Randomly pipe tip 4, 6 and 8 balls on cake tops and partially down cake sides. Leave center of 12 in. cake undecorated to accommodate 6 in. plate and globe. Pipe tip 6 ball bottom borders on both tiers.
At reception: Assemble cake with Fluted Bowl Separator Set. Position flowers on cake top.
Makes 60 party servings and 56 wedding servings*.
Recipe Box
Tying the Knot
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Tools:
- 8, 10, 12, 14, 16" Round Pans
- Tips: 8, 12
- Tips: 103, 104
- Tall Tier Stand Set-10, 12, 14, 16, 18" Plates, four 6 1/2" Columns, Top Cap Nut, Bottom Column Bolt, Cake Corer Tube
- Cake Dividing Set
- Dowel Rod
- Ornament of your choice
- 4 ft. by 8 ft. tulle veiling, fresh or silk flower garlands (can be made by florist), polystyrene 8" x 4" round for mock cake
Graceful ribbon garlands dance around towering tiers. A field of silk or fresh flowers peeks out from the space in between.
To make tulle veil: Glue a large puff of crumpled tissue paper to a dowel rod. At reception, push dowel rod into mock* cake, then drape with tulle. (*Note: To hold veil securely, we suggest a mock 8" cake be used. If more servings are needed or 10" is too large for bride to save, make an extra 6&q
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