Pan sizes half-ball cake 6, 10, 14-inch round 2 layers each Serves 149 COMPONENTS NEEDED:   2 Grecian separator plates in sizes 7 (#302-7) and 11-inch (#302-11) (8) 7-inch Wilton Disposable pillars with rings (#303-4000) 18" Masonite board (or 18" Cake Drum)for 14-inch cake, covered in Fanci foil Bride and groom topper Cake Ruffle for around 6, 10 and 14-inch cakes Tips: 18, 21, 101 and 1D Pre-made royal icing daisies, (or make using tip 101)

ASSEMBLE CAKES:

• Place the 14-inch cake on an 18 inch Masonite (foil-covered) board
• Place the 10 inch cake on a 11-inch separator plate
• Place the 6" cake on the 7-inch separator plate
• ICE CAKES
• Place the 14-inch cake on a sturdy turntable, columns and all.
• Use the 11-inch plate to mark creases in the 14-inch cake where legs should go.
• Use the 7-inch plate to mark creases in the 10-inch cake where legs should go.
• Insert columns at the marks in 10 and 14-inch cakes.
• Place the half-ball cake on the 6-inch cake, but do not ice yet.
• Add pink Tuk ‘N Ruffle at base of 6 and 14-inch cakes.

• For side basketweave, pipe vertical tip 18 with horizontal tip 1D weave.
• Bottom borders pipe tip 21 ropes
• Top borders, pipe tip 18 ropes
• Place pre-made royal icing daisies at top edges of each tier and on the half ball cake
• Pipe tip 3 green leaves.

Ice the ball cake, place ornament on cake and ad the daisies …immediately before icing crusts, and leaves

DELIVERING
Leave cakes assembled, remove the 6-inch cake and deliver it separately. Reassemble at the reception place.

Created by Dolores