Across the Threshold
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Across the Threshold

Roses and a simple design from Wilton make this a stunning cake for your reception. Courtesy of Wilton
Craft Time: varies
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Material List

  • Round Pan, 6 x 2 inch
  • Round Pan, 10 x 2 inch
  • Round Pan, 14 x 2 inch
  • Decorating Tip, No. 2
  • Decorating Tip, No. 6
  • Bianca Ornament
  • Gum Paste Mix, 2 cans needed
  • Ready-to-use Rolled Fondant, 5 packs
  • Easy-Glide Fondant Smoothers
  • Meringue Powder
  • Floral Collection Flower Making Set
  • Confectionery Tool Set
  • Plastic and Wooden Dowel Rods
  • Cake Boards
  • Buttercream Icing Recipe
  • Royal Icing Recipe
  • Toothpicks
  • Craft Foam

Project Instructions

Step: 1

Assembly: In advance, using royal icing thinned with water and tinted with cornflower blue icing color, pipe 360 tip No. 2 dots ranging from ¼-inch diameter to 3/8-inch diameter. Let dry.

Step: 2

In advance, tint gum paste with cornflower blue icing color (to match dots), make 80 gum paste roses, 27 small, 23 medium and 30 large. To make roses, follow direction from Floral Collections Flower Making Set, making bases on toothpicks instead of with (toothpicks will be removed before being place on cake).

Step: 3

For base of topper and top tier (small roses) use medium rose petal cutter for all rows. For middle tier (medium roses) use medium rose petal cutter for all but last row of petals; use large rose petal cutter for last row.

Step: 4

For bottom tier (large roses) use large rose petal cutter on all petals. Soften edges of all petals with ball tool from Confectionery Tool Set on foam squares. Use a mixture of 1 Tablespoon water to “glue” petals for flowers. Do not add calyxes. Let dry.

Step: 5

Prepare cakes for stacked construction.

Step: 6

Construction Method: Stacked three tiers - Dowel rod all tiers except top tier. Position the middle tier on the base tier, centering exactly. Repeat with top tier.

Step: 7

To stabilize tiers further, sharpen one end of a wooden dowel rod and push it through all tiers and cake boards to the base of the bottom tier. To decorate, start at the top and work down.

Step: 8

Top tier; use at least 4 dowel rods evenly spaced around a circle approximately the size of the toppers base. Place a cake board or plate on the tier. Position topper on the board, centered on the top tier.

Step: 9

Prepare cakes for rolled fondant by lightly icing with buttercream. Cover cakes with rolled fondant: smooth with Easy-Glide Smoothers.

Step: 10

Randomly attach royal icing dots to cake sides with buttercream icing. Pipe tip No. 6 bead bottom border on all tiers and attach roses with buttercream. At reception, position “Bianca” topper ornament.


This cake combination serves 116. The top tier of a wedding cake is often saved for the first anniversary, so this number of servings does not include the top tier.

Warning: Always place a separator plate on the cake before you position any figurine or ornament. This protects both the cake and your keepsake. For extra stability, secure your topper/figurine to the plate with double-sided craft tape.

See the current edition of the Wilton Yearbook for cake decorating techniques, cake construction methods, and information about products.

Click here for more wedding cake ideas from Wilton.
Not sure if you can make this cake yourself? Learn how by attending Wilton Cake Decorating Classes at Michaels.