Tiers of joy!

Posted on by Lisa on June 1st, 2011 | 0 Comments ยป

My spare time of late has bee consumed by the planning and design of my first ever tiered wedding cake.  Many evenings were spent researching the best ways to construct and support the tiers.  Then followed much consultation with the bride to make sure we were heading towards the perfect design.

Inspired by Peggy Porschen’s ‘Simply White’ cake, we opted for individually made flowers and leaves on piped ‘vines’.  The piped dots on the ribbons were requested, along with ivory rather than white fondant.

For the top and third tier we were searching for something along the lines of an embossed or relief pattern, but didn’t want anything which clashed with the raised and free flowing flower detail of the other two tiers.  Having searched everywhere for the perfect design, I stumbled upon a technique new to me, which involved using stencils to create a relief pattern on the fondant.  This gave us more choice of designs as well as more options to create the pattern.  We were wanted a vintage lace look, which complimented, but didn’t conflict with the floral detail.  Using Royal Icing, I was able to create the look we were after.  Another option would have been to use a colour or lustre to pick out the detail but this may have been lost against the other detail.

The wedding florist (www.mousehousefloraldesign.co.uk) created a topper to sit on the top tier which was a 4″ fruit cake.  The bouquet contained white roses and thistles to compliment theme of the wedding.  The finished cake appeared to float above the classic glass cake stand to elevate the cake further, with no cake board visible.  Though this make manoeuvring the cake treacherous, I’m really pleased with the finished effect.

The groom’s reaction on seeing the cake (“That’s my cake!” made my day, I just can’t wait to hear from the bride to see what she thought!

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