Layered Wedding Cake Each tier of this cake is on its own board. The largest tier sits on a
traditionally larger board and the others sit on thin boards the same size as the cakes.
This helps distribute the weight of the cakes evenly. When covering
the top two cakes, take the fondant right down
over the board edges. Lift off the tiers before you cut the cake.
1)Marzipan and fondant
ice the cakes in three shades of gold. Let dry. Scribe the curve for the scalloped lines
onto the fondant following an embroidery pattern.
2) Using tip number 1, pipe
the scalloped lines first and fill in the rest of the embroidery freehand with tip number
0. Start with a flower in the center and work outwards in both directions, filling in with
forget-me-nots, stems and leaves. Overpipe the scallop so that it stands out well from the
cake using tip number 0.
3) To assemble the cake,
drive three wooden skewers into the bottom and middle tiers to give extra support. Cut the
skewers off level with the top of the cake. Sit the next tier on top and hold it in place
with a dab or two of royal icing. Pipe shell borders
around the joints here one cake meets another using tip number 42.
4) To finish the cake
position the molded roses and gold leaves, using royal icing
to attach them. Decorate the base board with one medium and two large roses and three gold
leaves; the bottom tier with three medium roses and three gold leaves; the middle tier
with two medium roses and two gold leaves; and the top tier with three buds, three rolled
buds, three large roses and six gold leaves. Place the top tier arrangement on a small
ball of fondant to give it height. Make sure the fondant is invisible when the cake is