- Wilton 8 X 2 Inch Round Pan
- Wilton 10 X 2 Inch Round Pan
- Wilton 12 X 2 Inch Round Pan
- Wilton 14 X 2 Inch Round Pan
- Wilton Decorating Tip, No. 1
- Wilton Decorating Tip, No. 102
- Wilton Decorating Tip, No. 104
- Wilton Icing Color, Ivory
- Wilton Spring Song Ornament
- Wilton Royal Icing Recipe
- Wilton Buttercream Icing Recipe
- Wilton Tall Tier Cake Stand Basic Set
- Wilton Glue-On Plate Legs
- Wilton Cake Corer Tube
- Wilton Flower Nail No. 7
- Wilton Cake Circles
- Wilton Meringue Powder
- Waxed paper
- Craft glue
In advance, make the following wild roses using royal icing and flower nail: 476 small roses using tip 102 with tip 1 dot centers; 100 large roses using tip 104 with tip 1 dot centers. Make extras to allow for breakage and let dry.
Glue plate legs on bottom of 16 in. plate.
Using buttercream icing, ice 2-layer 8, 10, 12 and 14 inch tiers smooth with spatula. Using Cake Corer Tube, prepare 10, 12, and 14 inch tiers for center column construction.
Cover sides of 10 and 14 inch tiers with flowers. On 12 inch tier, position flowers around top and bottom borders; divide side in half and position another row around center. Decorate 8 inch tier on a foil-covered board.
Position flowers on top border and around center of cake. Position the bottom border of flowers at reception.
At reception: Position 16 inch plate onto base bolt. Add 6-1/2 inch columns and tighten. Continue adding tiers with columns. Add top plate, secure column with top cap nut. Position 8 inch tier and add flowers around bottom border. Attach flowers to center column with dots of icing. Position ornament.
TipsThis cake serves 172. The top tier of a wedding cake is often saved for the first anniversary. The number of servings given does not include the top tier.
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 ornament to the plate with tacky craft tape.
See the current edition of the Wilton Yearbook for Cake Decorating for decorating techniques, cake construction methods, and information about products.