I made this cake on May 29, 2012 for my "tall cakes" class at Michaels. It was a 3 hour class and we brought our cakes ready to go - each tier iced smooth and ready for fondant or final touches if we chose not to do fondant. I chose smooth buttercream because I really don't care for fondant and my family feels the same way.
The board was decorated with a soft pink satin ribbon and each tier received the same ribbon treatment. The flowers were fondant/gum paste mixture & some were just gum paste - all were made in advance. The
leaves were piped on with buttercream when I was adding the finishing touches.
Each tier consists of two layers, the top is 6" layers and the bottom is 8" layers on a 10" board.
The top tier is on an eight inch board and there are 4 dowels in the bottom tier to support the weight of the top. There is a long dowel that goes straight through the two tiers into the bottom board for stability. Driving the dowel through the cake and board proved challenging to say the least! I had to use a hammer and of course I missed the dowel several times and smashed my top tier - this explains the positioning of the flower cluster on the top tier!
As you can see, there is a bit of a "lean" to the final cake - in transporting it home, it shifted on the uneven seat of the car and some of the icing got smooshed her and there. It was definitely an eye opening & learning experience. I haven't had the urge to make another tiered cake since then.
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