Wedding cakes decorating
3 tier wedding cake
|Cake Decorating - A Step-By-Step Guide to Making
Traditional and Fantasy Cakes by Elaine MacGregor. All rights reserved.
1 x 6-inch round cake
1 x 8-inch round cake
1 x 10-inch round cake
about 6 lbs. Marzipan
about 6 lbs. Fondant Icing
about 3/4 cup Royal Icing
Materials and Decorations:
1 x 6-inch round cake board
1 x 8-inch round cake board
1 x 16-inch round cake board
pastry tips number 0, 1, 42
3 wooden skewers
molded roses: 3 buds, 3 rolled buds, 6 mediums, 5 large
14 ready made gold leaves
food color: gold
|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.
|or select any of these wedding links:
Send mail to PastryWiz with questions
or comments about this web site.
Copyright © - PastryWiz TM