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