FALL WEDDING CAKE BY MICHELLE

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NOTE: If anyone can tell me which Michelle this is, I will be happy to give her more credit or links to her website as well. Brides may want to order this cake from the decorator!

Please understand that all I have is the picture and that I am only guessing how Michelle did this and what material was used. I suggest you experiment a bit before you do the real thing.
NEEDED:
It looks like the cakes may be 16, 12, 10, 8 inch.
1 grecian column for the tree trunk
Dowel rod or straw going through the cake and column to make it stand (Or devise another method).
Straws for support of cake tiers. You need at least 5 in any tier and more in the bottom ones.
Floral Tape
Floral wire, about #30
Printed edible leaves:
  • 1 or 2 maple large sheets
  • 3 or 4 small maple leaves
  • 3-4 sheets tiny maple leaves for the tree branches. Email me to make the small maple leaves reduced to 2 pages on one sheet.

    • Piping gel
    Angled spatula, smaller size
    Tip #18 for tree trunk
    Tip #32 for bottom border
    Rose tip #127
    Buttercream icing
    Royal icing for 'glue'
    Masonite Cake board for bottom cake
    White Florist foil to cover board
    Cardboard circles: 2 of 6", 2 of 8", 2 of 10" and 1 of 12" (or 2 of the larger if doing the larger design).
    Round Cake pans 2" high, make 2 layers each
    All white couple on top: I do not know what couple she used but it looks small, possibly 4 inches. It is probably no longer made because these things come and go monthly and yearly. Our currently available couples are HERE. Observe sizes listed.
     
  • The cakes may be sizes: 6-8-10-12 on a base of 16"
  • Or cakes could be 8-10-12-14 on a 18" base board
  • Place bottom cake on the COVERED masonite board.
  • Dowel the 3 bottom cakes so they will support the weight above. I use straws. Place the straws about 1" from the outer edge where the next cake will set. A.
  • Once doweled, make a crease mark for where the next cake will go using a cake cardboard circle. Place a cut circle of Saran wrap in this marked circle on top of the 3 lower cakes. (This prevents the icing from pulling off when the cake is disassembled). It will peel off.


    • Chocolate icing:
    Add Hershey's Powdered Cocoa to white buttercream until it is a rich fudgy color. Add water to thin it back to normal consistency. Use tip #127 (16" bag!) to make the brown band around the cakes as shown.

    LEAVES: Leaves are pre-printed using special printer with food coloring.
    Spread piping gel very thinly over the pre-printed leaves. Let dry for 3-6 hours or overnight. Cut them out using very fine scissors with small blades. Cuticle type scissors work well. Don't leave this too long before cutting them out or they may crack.

    She used a vase of some sort for the "tree trunk". Maybe a wedding cake column. She covered it w/chocolate icing using a star tip..maybe #18. It IS much smaller than it appears. Adding the icing enlarged it a lot.

    You need covered wire #30 for the branches. (Not what you see at florists). Wrap all branches with floral tape in brown. Be sure to split the tape at least in half and angle it onto the wire as you wrap. This will make it appear thinner and not have fat build-up of tape.

    Her tiny leaves in the top ornament are stuck on the wires with royal icing. Use a tiny tip #1 or 2.

    She has a mixture of large to small maple leaves on the cake. For her 'tree' you would need the very tiny maple leaves.

    Do the band with a tip #127 - the largest rose tip.
    Add tip #32 bottom border.

    TIP: To make the icing very smooth, especially at top edge, use a 1-ply kleenex tissue. Place it on the cake and rub in a circular motion. Work your way around the cake until it is nice and smooth. Do this within a few minutes after you ice the tiers. If you wait too long this won't work. If you do this too soon the kleenex wikk stick to the icing too. It takes about 5-10 minutes for icing to crust enough.

    Written by Dolores at www.sugarcraft.com