Romantic Castle Cake 32 piece set includes 12 turrets in 3 sizes with removable peak pieces, 6 small windows, 1 door and a porch awning. Instruction booklet and patterns. 10 inch and 6 inch, 2 layer cakes pictured.
#301-910 $19.99
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Romantic Castle Cake 32 piece set includes 12 turrets in 3 sizes with removable peak pieces, 6 small windows, 1 door and a porch awning. Instruction booklet and patterns. 10 inch and 6 inch, 2 layer cakes pictured. #301-910 $19.99 |
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Elegants Implicity 6 in., 10 in., and 14 in. cakes DIRECTION |
Sophisticated pearl-look globes separate tiered cakes for a dramatic new look. The 2 and 2 1/2 Pillar Sets are positioned between tiers, as globes fit over hidden pillars to provide strong support. The 3 in. Base Set features a reinforced center channel which fits over separator plate spikes to hold your base cake. Use all three sets together to create a towering 3-tier. The Globe Base Set is to be used under the bottom tier only; Pillar Sets will not support the base tier. Each set includes four globes and four 9 in. pillars, no pillars on Base Set.
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Sweet Pea Symphony 8 in., 12 in., and 16 in. cakes using 14 in. Spiral Set DIRECTIONS
Meandering Vines 8 in. and 12 in. cakes using 14 in. Spiral Set DIRECTIONS |
Add an elegant touch to any special occasion! The curling, openwork design in white coated metal give your cake a light, garden-style design. The smooth-edge plates are spiked to fit inside the spiral ring for a secure presentation. Spiral Separator are not sold separately.
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Love Above It All 8 in. & 12 in. cakes DIRECTIONS |
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A Delicate Drape Petal 9, 12, and 15 inch shaped cakes DIRECTIONS |
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Pastoral Wedding Cake 8, 12 and 16 inch cakes 
Rose Petal Romance 8 in., 10 in., 12 in., and 16 in. cakes |
The Bridal Bouquet 6 in., 10 in., and 14 in. cakes DIRECTIONS |
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Candlelit Romance 7 in. Round, 12 & 15 in. Hexagon cakes DIRECTIONS |
Golden Romance 9 in., 12 in., and 15 in. Petal cakes DIRECTIONS |
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3-Tier Wedding Cheesecake 6 in., 10 in, & 12 in. Cheese cake pans DIRECTIONS 
A Rich Future 6 in., 10 in., and 14 in. Heart cakes DIRECTIONS |
Replacement plates, click on Wilton® Crystal-Clear plates
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Floral Tones 8, 10, 12 and 14 inch cakes DIRECTIONS 
Bounteous Love 8, 10, 12 and 14 inch cakes DIRECTIONS 
Floral Fantasy 6, 10, 14 x 3 inch cakes. DIRECTIONS 
Attach a 7 3/4-in. column to the prepared base plate with the bottom column bolt from underneath the plate. Slip the bottom tier over the column to rest on the plate. Set a plate that is one size smaller than plate below on top of the column. 
Tying the Knot 8, 10, 12, 14, and 16 inch cakes DIRECTIONS |
Our stately Tall Tier Cake Stand rises to the occasion and majestically displays your cake at its best! The optional Lady Windemere-look of multiple small cakes as the base tier adds a distinctive design to your wedding cake. Pretty lace look plates enhance every cake design and hold tiers from 6 in. to 16 in. diameter. Easier to assemble than pillar construction, the twist together center columns and strong, interchangeable plates provide sure stability. Use Cake Corer (below) to remove center of cake for easier insert of columns. Plastic. NO REFUND, NO RETURN, NO EXCHANGES
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Resplendence 8, 12, and 16 inch cakes DIRECTIONS 
Hearts 6, 8, 10, 14 in round cakes DIRECTIONS 
Our Blue Heaven 7 in. round, 12 & 16 in. hexagon cakes DIRECTIONS |
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Special designed plates and pillars used for use with a cake fountain. These stands may also be used alone with silk or real flowers. NEVER use candles under these stands. |
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 Loves
Impression
8 in., 12 in., and 16 inch cakes DIRECTIONS |
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Spiral
Separator Set
Sweet Pea Symphony - Ice
2-layer cakes smooth and prepare for stacked and alternate 2-plate construction.
Position 16 in. cake on foil-covered 18 in. board and 12 in. cake on 14
in. Smooth-Edge Separator Plate from separator set. On each tier, pipe
tip 104 sweet peas around top borders and partially down sides; add tip
352 leaves. Stack 8 in. cake on 12 in. cake. Pipe tip 21 shell bottom borders
on all tiers. At reception: Place 10 in. Smooth-Edge Separator Plate from
set on 16 in. cake; position wire separator stand on top of plate. Position
8 and 12 in. stacked cakes on top of separator stand. Makes 137 party servings
and 156 wedding servings.
Meandering Vines - In advance: Using royal icing, make approximately 40 tip 101 apple blossoms in rose with tip 1 dot centers in yellow. Make extras to allow for breakage and let dry on small flower formers. Ice 2-layer 8 and 12 in. cakes smooth in buttercream and prepare for stacked construction. Position cakes on large separator. Imprint vine pattern press on cake tops and sides. Pipe tip 16 swirls over imprints; extending from swirls, add tip 3 curls and dots. Attach flowers with dots of icing; add tip 349 leaves. Pipe tip 18 shell bottom borders on both tiers. Makes 60 party servings and 56 wedding servings.
Spectacular Scrolls - Bake and cool one each 2-layer 12 in. and 16 in. cakes and seven 2-layer 8 in. cakes. Ice cakes smooth; divide 8 in. cakes into 8ths, 12 in. cake into 12ths and 16 in. cake into 16ths. Mark cake sides for arch designs: For arch points, measure 2 in. from top edge at division points; for arch center, measure 1 in. from top edge of cake. Prepare for stacked and alternate 2-plate construction following separator set directions. Cover cake tops and inside marked arch areas with tip 1 sotas. Edge arches with tip 4 beads. Pipe descending tip 7 balls at arch points; use heavy pressure for top ball and decrease pressure for an additional two balls. Pipe tip 7 ball bottom borders on all cakes. At reception: Position 8 in. plate on top of 12 in. cake and 10 in. plate on top of 16 in. cake. Position craft block under 16 in. cake. Assemble cakes, positioning six 8 in. cakes partially underneath 16 in. cake. Makes 257 party servings and 300 wedding servings.
Floral Cascades - Combine Violet with a little Royal Blue for petunia shade shown. Combine Royal Blue with a little Violet for roses shade shown. Combine Moss Green and Leaf Green for leaf shade shown. In advance: Make flowers using royal icing. Make 16 tip 103 petunias with tip 16 star centers; add 5 stamens to each center. Make 14 tip 102 roses and 30 tip 129 drop flowers with tip 2 dot centers. Makes extras of each flower to allow for breakage and let dry on waxed paper-covered board. Prepare 2-layer cakes for alternate 2-plate construction following directions from separator set. Prepare cakes for rolled fondant by lightly icing with buttercream. Cover cakes with fondant and smooth with Fondant Smoother. Position cakes on plates and silver cake base. Pipe tip 7 ball bottom border on each cake. Position 8 in. plate on center of 12 in. cake. Attach flowers on cake top and cascading down alternate sides with buttercream. Pipe tip 352 leaves in buttercream. Pipe tip 2 scrolls and dots. At reception: Position cakes on separator set. Makes 60 party servings. Makes 56 wedding servings & dagger.
Scroll
Cake Stands
Snowflake Dance - Several
days to 1 week in advance make 6 large, 15 medium and 20 small snowflakes
using Egg White Royal Icing: Make snowflakes on cake board covered with
waxed paper and lightly spray waxed paper with vegetable pan spray. Wipe
off excess with tissue. With tip 3, pipe main branches of snowflake. Pipe
tip 2 "V" marks on branches, add tip 2 dot in center of each snowflake.
Sprinkle immediately with Cake Sparkles. Make several extras to allow for
breakage and let dry. Make 30 stars on wires: Randomly cut 24-gauge wires
in lengths from 6 to 9 in.. Place wires on waxed paper-covered board and
pipe tip 133 royal icing stars on ends; sprinkle with Cake Sparkles. Attach
dried snowflakes to 20-gauge wires: pipe hot glue strip 1 in. long on end
of wire, carefully remove snowflake from waxed paper by lifting from center
dot and immediately attach to wire. Let dry in craft block. Make approximately
40 gum paste curls: Prepare one can of gum paste mix, roll thin and cut
6 in. long strips ranging from 1/2 to 1 in. wide. Shape each gum paste
strip into loose curls shaped like question marks and let dry on sides
on cookie sheet that has been dusted with cornstarch. At least one day
in advance (to allow time for overlay curls to dry), prepare cakes for
rolled fondant by lightly icing with buttercream. Cover cakes with fondant;
smooth with Easy-Glide Smoothers. Cut one each 6, 10 and 14 in. waxed paper
circle; place on cake top, 6 in. for 8 in. cake, 10 in. for 12 in. cake
and 14 in. for 16 in. cake. Roll out another layer of fondant for overlay
and place over cakes, but do not attach with water. (When making overlay
piece in high humidity areas or under hot conditions, add 2 teaspoons of
Gum-Tex Karaya to fondant to better hold shape.) Using sharp paring knife,
trim fondant overlay around sides and cut in icicle shapes (be careful
not to cut bottom layer of fondant on cake). After designs are cut all
around cake, lightly brush back of each "icicle" with decorator brush dipped
in water and attach to cake side. Cut 24 plastic dowel rod pieces, twelve
1 in. long, twelve 3/4 in. long. Cut 16 hidden pillar pieces to 1 in. long.
To achieve the peeled-back look at center of fondant overlay: Cut a waxed
paper circle the same diameter as each cake and make patterns: Using Cake
Dividing Set, starting 2 in. from outer edge of waxed paper, mark 6 in.
and 10 in. circles into 12ths and 14 in. circle into 16ths. Draw a pie-shaped
wedge at each division point. Center patterns on cake tops. Using patterns,
carefully cut wedges through fondant overlay (do not cut through the bottom
waxed paper circle on the cake). Roll wedges back around cornstarch-dusted
dowel rod and hidden pillar pieces (use 3/4 in. dowel rod pieces for 8
in. cake, 1 in. dowel rod pieces for 12 in. cake and hidden pillar pieces
for 16 in. cake). Position mini marshmallows to hold in place. Remove waxed
paper from top center of cakes. Set cakes on a slight angle, dip brush
in water and moisten edges of icicles and swirl design on fondant overlay;
sprinkle immediately with Cake Sparkles. Pipe tip 6 ball bottom borders
in buttercream on each cake. Let dry overnight. Fill 14 flower spikes with
fondant to hold snowflake wires. Position 3 spikes in center of 8 in. cake,
4 spikes in 12 in. cake and 7 spikes in 16 in. cake. At reception: Remove
dowel rod and hidden pillar pieces. Position tiers on cake stands. Carefully
position snowflakes and stars in flower spikes, beginning in the middle
and working toward outside. Be careful that snowflakes do not touch, as
they will break. Position loose curls on cake tops. Serves 156. IMPORTANT:
REMOVE FLOWER SPIKES WITH SNOWFLAKES BEFORE CUTTING CAKES. AVOID EATING
SNOWFLAKES.
Tall
Tier Cake Stand
Floral
Tones - In advance, make the following wild roses using royal icing
and flower nail: 476 small roses using tip 102 with tip 1 dot centers;
100 large roses using tip 104 with tip 1 dot centers. Make extras to allow
for breakage and let dry. Glue plate legs on bottom of 16 in. plate. Using
buttercream icing, ice 2-layer 8, 10, 12 and 14 in. tiers smooth with spatula.
Using Cake Corer Tube, prepare 10, 12, and 14 in. tiers for center column
construction. Cover sides of 10 and 14 in. tiers with flowers. On 12 in.
tier, position flowers around top and bottom borders; divide side in half
and position another row around center. Decorate 8 in. tier on a foil-covered
board. Position flowers on top border and around center of cake. Position
the bottom border of flowers at reception. At reception: Position 16 in.
plate onto base bolt. Add 6 1/2 in. columns and tighten. Continue adding
tiers with columns. Add top plate, secure column with top cap nut. Position
8 in. tier and add flowers around bottom border. Attach flowers to center
column with dots of icing. Position ornament. Serves 172. Always place
a separator plate on the cake before you position any figurine or ornament.
This protects both the cake and your keepsake. For extra stability, secure
your ornament to the plate with tacky craft tape.
Bounteous Love - Ice cakes and prepare for center column construction with tall tier stand. Using small and medium c-scroll pattern presses from set, randomly mark scrolls on cake sides. Overpipe imprints with tip 4. Add tip 19 shell top and bottom borders on all cakes except 8 in. At reception, assemble cake stand with columns and plates. Add top 10 in. plate and secure with top column cap nut, then add 8 in. cake on plate and pipe tip 19 shell bottom border. Position fresh flowers and ornament. Serves 172.
Floral Fantasy - At least 1 day in ahead of time, using Royal Icing, make 75 tip 101 apple blossoms with tip 1 dot centers. Make extras to allow for breakage and let dry on flower formers. Ice and prepare cakes for stacked construction: Dowel rod bottom tier. Center a corrugated cake circle, same as the tier to be added, on top of the base tier. Position the following tier. To keep stacked tiers stable, sharpen one end of a dowel rod and push through all tiers and cardboard circles to base of bottom tier. To decorate, start at top and work down. Using Cake Dividing Set, divide 6 in. round into 8ths. Pipe tip 3 drop strings from division points measuring 1 3/4 in. from bottom plate at lowest point. Pipe tip 16 zigzag puff top border. Add tip 17 zigzag garland bottom border; pipe tip 3 drop strings over garland. Using Cake Dividing Set, divide 10 in. round into 8ths. Pipe tip 17 zigzag garland measuring 1 1/2 in. deep; add tip 3 double drop strings. Pipe tip 18 reverse shell top border. Pipe tip 17 zigzag garland measuring 1 1/2 in. deep; add tip 3 double drop strings. Pipe tip 32 bottom shell border. Using Cake Dividing Set, divide 14 in. round into 12ths. Decorate as for 10 in. tier, except pipe tip 4B bottom star border and overpipe with 3 drop strings. Position flowers and add tip 352 leaves. Serves 69.
Tying the Knot - Graceful ribbon garlands dance around towering tiers. A field of silk or fresh flowers peeks out from the space in between. To make tulle veil: Glue a large puff of crumpled tissue paper to a dowel rod. At reception, push dowel rod into mock* cake, then drape with tulle. (*Note: To hold veil securely, we suggest a mock 8" cake be used. If more servings are needed or 10" is too large for bride to save, make an extra 6" or 8" round.) Prepare round cakes for center core construction. Position column in 16". Using Cake Dividing Set, divide 8" and 10" into 10ths, 12", 14" and 16" into 12ths. Swag measurements: 1" from top to point, dropped to depth of 2 1/2" for the first swag. Overpipe with two more swags. Add ribbon bows and streamers. Pipe swags and bows on 8" and 10" with tip 103; 12", 14", 16" with tip 104. Edge tops with tip 8 bead borders; bases (on all except 8" mock cake - it will be done after assembling) with tip 12 bulb borders. At reception, position flower garland on 16" top. Repeat procedure for each tier. (Hint: Cover tops of cakes with waxed paper to keep flowers away from icing.) Push dowel rod into back of mock 8" cake. Anchor 10" plate with column cap nut and position mock cake. Pipe tip 12 bulb border. Drape veil over dowel rod. Add flower spray (optional) and ornament. YIELD: Serves 272.
Crystal-Clear
Divider Set
A Delicate Drape - Make all
flowers at least 1-2 days in advance. Use gum paste (add a few drops of
White-White Icing Color) and Gum Paste Flower Making Set to make the following:
8 small roses (five-petal) on toothpicks; 8 medium roses (2 rows of 5 petals
each); 8 medium full-bloom roses (3 rows of 7 petals each). Use rolled
fondant and apple blossom cutter from Flower Making Set to make 280 apple
blossoms; cup flowers on thick foam, using rounded end of modeling stick.
Make 350 pansies using pansy cutter from Flower Making Set. Use royal icing
to pipe tip 2 dot centers in apple blossoms and tip 3 dot centers in pansies.
Let dry on flower formers dusted with cornstarch. Bake and cool 4 Mini
Wonder Mold cakes; cut lengthwise in half. Set aside. Bake and cool four
18 in. Half Rounds (2 in. high) to create a 4 in. high cake; bake and cool
2-layer 9, 12 and 15 in. cakes. Prepare cakes for fondant and stacked and
pillar construction. Use Cake Dividing Set to divide 18 in. Round Cake
into 8ths; attach Mini Wonder Mold halves to each division point with buttercream
icing. Ice mini halves; pipe tip 1A large upright shells to create a skirting
dimension on cakes. Cover cakes with the following amounts of rolled fondant:
18 in. Round with mini halves (5 pks.); 15 in. (3 pks.); 12 in. (2 pks),
9 in. (1 1/2 pks.). Smooth all with Easy-Glide Smoothers. Support 18 in.
and 15 in. cakes with dowel rods. On 15 and 18 in. cakes, use garland marker
to mark 2 in. deep garlands; on 12 in. cake, mark garlands 1 1/2 in. deep;
on 9 in. cake, 1 in. deep. Using buttercream icing, pipe tip 2 cornelli
lace on sides of 12 in. petal and sides of 18 in. round with mini cakes.
On 18 in. cake, pipe tip 5 bead bottom border. Cut and shape the following
pieces from 2 pks. of rolled fondant to form swags (8 for each cake): For
18 in. cake, 8 x 4 in. pieces; for 15 in. cake, 7 x 4 in. pieces; for 12
in. cake, 6 x 4 in. pieces; for 9 in. cake, 4 1/2 x 4 in. pieces. Gather
pieces together to drape and attach to cakes with brush dipped in water.
Position gum paste roses at swag points; small on 9 in. cake; medium on
12 in.; medium full-bloom on 15 in. Attach remaining flowers to cake with
tip 3 dots of buttercream icing. Add tip 2 dots to accent flowers on all
tiers. Position ornament. Serves 227.
Garden
Cake Stand
Pastoral Wedding Cake - Lifting
garlands drape down to a bed of hushed garden tone roses on these beautiful
tiers. Our gently scrolled Garden Cake Stand provides the ideal backdrop.
Note: Violet rose color is made by combining Aster Mauve and Delphinium
Blue. Use spatula stripe method to make roses and rosebuds. With royal
icing makes 34 assorted color 5-petal roses with tip 102 and tip 7 bases;
96 (32 of each color) tip 103 roses and tip 10 bases; 102 (34 of each color)
tip 103 rosebuds. Ice and position 2 layer cakes on cake boards and plates.
For 8 in. cake: divide into 12ths. At center front and back of cake, mark
1 in. below top edge. At adjacent division points, mark 1 1/2 in. down
from top edge. At remaining division points, mark 2 in. down from top edge.
Pipe tip 3 string garland between markings. Over pipe tip 48 swag, then
tip 102 ribbon swag. Add tip 1 cornelli lace below garland. Add tip 3 dots
and fleur de lis. Pipe tip 16 top and tip 18 bottom shell borders. For
12 in. cake: divide into 12ths. Mark 1 1/2 in. down from top edge of cake.
Pipe tip 48 ribbon swag from markings. Pipe tip 103 ribbon swag above tip
48 ribbon swag, add tip 2 cornelli lace. Pipe tip 102 ribbon swag above
tip 103 swag. Pipe tip 3 dots and fleur de lis. Add tip 16 top and tip
18 bottom shell borders. For 16 in. cake: divide into 6ths. At the 6th
division, mark 1 in. down. Measure 2 in. form each side of marking and
mark 1 1/2in down from top. Measure 2 in. from the 1 1/2 in. markings and
mark 2 in. from the top. Pipe tip 3 drop strings at markings; add tip 1
cornelli lace below strings. Add tip 48 ribbon swag and top 102 ribbon
swag. Pipe tip 3 dots and fleur de lis. Add tip 18 top and bottom shell
borders. Position roses and buds at base of cakes and top of 12 in. and
16 in. cakes. Add tip 352 leaves at the center of the 12 in. and 16 in.
cakes; add tip 3 stems on 16 in. cake. At reception, position tiers on
stand, add ornament, flowers and greenery. YIELD: Serves 156.
Rose Petal Romance - Prepare whipped topping according to package directions. Ice 2-layer 8, 10, 12 and 16 in. cakes smooth (torte and fill to create 3-in. high cakes). Cover cakes with tip 1 sotas . At reception: Pipe tip 21 shell bottom borders. Press rose petals on borders. Position fresh flowers in crystal bowl and on cake tops. Position 8, 10 and 16 in. cakes on stand; place 10 in. cake on separator plate. Drape tulle around stand; position ornament. Serves 194.
Candlelight
Cake Stand
Candlelit Romance - Wire
lace and candlelight make this cake a romantic, climactic event. The openwork
accessories set a fanciful mood, ideally suited to icing flowers and greenery.
Our candlelight stand provides effortless assembly. Using royal icing,
make 360 tip 102 sweet peas (120 each: light rose, medium rose, dark rose).
Make 300 tip 103 sweet peas (100 each: light rose, medium rose, dark rose).
Make 300 tip 104 sweet peas (100 each: light rose, medium rose, dark rose).
Make extras to allow for breakage. Let dry. Ice and prepare 2-layer cakes
for stacked construction. Cut a board large enough to fit 15 in. hexagon
cake and cover with foil. Divide 7 in. round into 6ths. Arrange tip 102
sweet peas around top border and cascade flowers down sides of cake; add
tip 349 leaves. For 12 in. hexagon: Pipe tip 9 line around base of cake;
add tip 6 triple bead bottom border. Position 8 in. plate on top of cake;
edge plate with tip 5 beads. Pipe tip 8 zigzag-motion mound of icing at
corners in a triangle shape. Position tip 103 sweet peas into icing, cascading
flowers down corners of cake. Pipe tip 349 leaves. For 15 in. hexagon:
Pipe tip 11 line of icing around bottom border of cake. Pipe tip 7 triple
bead bottom border. Pipe tip 8 zigzag-motion mound of icing at corners
in a triangle shape. Position tip 103 and 104 sweet peas into icing, cascading
flowers down corners of cake. Pipe tip 349 leaves. Attach filigree hearts
to top, using Buttercream icing. At reception: Position separator plate
on stand, then place cake. Place wire separator on top of 12 in. hexagon.
Trim center flower and pearl spray from floral puff accent; attach to plate
legs with icing. Position 7 in. round cake and pipe tip 8 line of icing
around bottom edge. Add tip 5 triple bead bottom border. Position ornament
and candles. *The 6 in. Wire Lace Separator Ring is no longer available.
Instead use a 10 in. separator plate with the 9 in. Wire Lace Cake Separator
Ring. The 10 in. will come to the edge but the flower decorations should
cover it. YIELD: Serves 122.
Golden Romance - Using royal icing, make 250 each tip 224 and tip 225 drop flowers; with tip 2 dot centers. Make extras to allow for breakage and let dry. Bake and cool 2 each: 9, 12 and 15 in. petal cakes, 1 1/2 in. high. Cut a 3 in. diameter hole in center of 9 in. cake to fit base of flower holder. Ice all cakes smooth and prepare for stacked construction. 9 in. cake: Mark each petal division, 1/2 in. from each side and 1 in. deep. Pipe tip 4 double drop strings. Pipe tip 16 shell bottom border. Pipe tip 16 mound of icing at top edges; position flowers and add tip 349 leaves. 12 in. cake: Mark each petal division, 1 in. from each side and 1-1/4 in. deep. Pipe tip 4 double drop strings. Pipe tip 16 shell bottom border. Pipe tip 16 mound of icing at top edge; position flowers and add tip 349 leaves. 15 in. cake: Divide each petal division into thirds, mark 1-1/4 and 1 in. deep. Pipe tip 4 double drop strings on petals. Pipe tip 21 zigzag puff bottom border. Position 2 bells, flowers and tip 349 leaves on bottom. Pipe tip 16 mound of icing at top edge; position flowers and add tip 349 leaves. At reception, position cake and 14 in. plate on candlelight stand. Position fresh flowers, gold leaves and ornament in holder; position candles. Serves 70.
Crystal-Look
Plates / Pillars
Resplendence - In advance,
make approximately 296 large and 212 small royal icing swirls: Place waxed
paper over patterns, use royal icing and tip 3 to pipe small swirls and
tip 6 to pipe large swirls. Make extra to allow for breakage and let dry.
Ice 2-layer cakes smooth with buttercream icing. Position 8 in. cake on
9 in. plates stacked with 7 in. pillars, place 12 in. cake on 13 in. plates
stacked with 5 in pillars, place 16 in. cake on 17 in. plate, raised with
12 in. craft circle. Attach royal icing swirls to cake with tip 2 and buttercream:
On all tiers, attach row of small swirls on top edge of cake, attach row
of large swirls on side of cake and attach row of small swirls below large
row. Pipe tip 7 bead bottom border on all cakes. Attach a large swirl between
every third bead using tip 2. You will use 44 small and 53 large swirls
on 8 in. cake, 62 small and 83 large swirls on 12 in. cake and 106 small
and 160 large swirls on 16 in. cake. At reception: Position fresh flowers,
taper candles and greenery. Serves 156.
Hearts - When you order floral arrangements, bring Crystal-Look Bowls, Hearts and Stylized Couple. The two parts of the bowl are used as individual vases. Glue ribbon to stairs. Prepare two 6 in.; one 8 in.; two 10 in.; one 14 in. 2-layer cakes for stacked construction. Using Cake Dividing Set, mark 6 in. cakes into 4ths and all the rest into 8ths. Imprint sides of 6 and 14 in. cakes with scroll heart pattern press. Cover marks with tip 18 scrolls. Pipe tip 18 fleur-de-lis on sides of 10 in. cakes. Trim sides at bases with tip 18 swirled shell "v's." Pipe tip 88 ruffle garlands on sides. Edge cake tops with tip 18 shell borders. Edge bases with tip 88 ruffle borders (double ruffle at base of 14 in. cake). At reception, position cakes on pillars with flowers. Arrange cakes and add stairways. Place bouquets on cake tops and at foot of stairway. YIELD: Serves 194.
Our Blue Heaven - Mold the following fondant accents using the Classic Accents Mold Set at least 48 hours ahead (make extras to allow for breakage): 4 bows, 6 diamond scallops, 6 bells. Knead extra confectioners' sugar into fondant to prevent sticky texture; lightly dust fondant mold with cornstarch. Press a small amount of fondant into mold; imprint firmly, remove and dry flat on waxed paper. Mold 6 swan duets as above, but set on largest flower former dusted with cornstarch to dry. Let all dry at least 48 hours. Prepare 2-layer 7 in. round, 3 in. deep, 2-layer 12 in. hexagon, 3 in. deep, and 2-layer 15 in. hexagon 4 in. deep for rolled fondant and stacked and pillar construction. Smooth fondant on cakes using Easy-Guide Smoothers. Decorate 7 in. Round: Using Cake Dividing Set, mark cake into 4ths. Following Classic Accents package directions, mold 4 cameo couples. Brush back of cameos with water and position on cake at division marks. Attach bows to top edge of cake between cameos using dots of icing. Outline cameos with tip 2 beads; add tip 2 drop strings and dots 1 1/2 in. deep to connect bows with cameos. Mold bead trim fondant border for all tiers; position at bottom border of 7 in. tier, attaching with decorator brush and water. Decorate 12 in. Hexagon: Attach rectangle scallop to each side, using Decorator Brush and water. Attach bead trim bottom border. Pipe tip 2 beads around rectangle scallops; add tip 2 dots. Decorate 15 in. Hexagon: Do the following separately for each of 6 arched back drop pieces. Tint fondant and roll out larger than back drop pattern. Moisten area on side of cake where fondant will be positioned. Do not brush water beyond area where finished fondant piece will be positioned. Position blue fondant piece on cake, set pattern on fondant and carefully trim around pattern edge using a small paring knife. Using plastic ruler and pastry wheel, score fondant every 3/4 in. for quilt effect. Mold 24 round scallops from tinted fondant, cut in half and position around bottom border of cake, trimming to fit as necessary. Attach bead trim bottom border. Using tip 3, edge arched backdrop with beads and attach fondant bells to corners with dots of icing. Position swans and secure to base with a small piece of fondant brushed with water, press lightly. At reception, set up fountain, pillars: assemble cake, add fresh flowers, Crystal-Look swans and ornament. YIELD: Serves 122.
Fluted
Bowl Separator Set
Love Above It All - Prepare
2-layer cakes for alternate 2-plate construction following directions from
separator set. Prepare cakes for rolled fondant by lightly icing with buttercream.
Cover with fondant; smooth with Fondant Smoother. Position 8 in. cake on
10 in. plate from set and 12 in. cake on 14 in. Silver Cake Base. Randomly
pipe tip 4, 6 and 8 balls on cake tops and partially down cake sides. Leave
center of 12 in. cake undecorated to accommodate 6 in. plate and globe.
Pipe tip 6 ball bottom borders on both tiers. At reception: Assemble cake
with Fluted Bowl Separator Set. Position flowers on cake top. Serves 60.
Floating
Tier Stand
A Rich Future - Several days
in advance, make 130 small and 60 large gum paste leaves: Make extras of
both leaf sizes to allow for breakage. Prepare 2-layer cakes for rolled
fondant by lightly icing with buttercream. Cover cakes with rolled fondant;
smooth with Easy-Glide Smoothers. Pipe tip 5 bead bottom border on each
cake. Randomly arrange leaves around base of cake, attaching with buttercream
if needed. Randomly pipe tip 2 dots on cake sides for a dotted Swiss effect.
At reception, position cakes on cake stand. Position ornament. Serves 110.
Roses and Lace - Several days in advance: Use rose royal icing to make 120 tip 101 roses on tip 6 bases and 51 tip 103 roses on tip 10 bases. Make extras to allow for breakage and let dry. Ice 2-layer cakes smooth; position on same size cake circles and attach to included separator plates with icing. Divide 14 in. cake into 10ths, 10 in. cake into 8ths and 6 in. cake into 6ths. Mark garlands at division points with garland marker, lowest part of garland measures 2 in. down from top edge of cake. Pipe tip 2 cornelli lace on cake tops and down sides, ending at garland markings. Attach roses at garland marks with tip 6 and buttercream icing. Position 1 tip 103 rose at deepest point of garland and add 3 tip 101 roses to each side of tip 103 rose to cover entire garland imprint. Repeat process on each tier. Attach tip 103 roses in clusters on top center of each tier. Pipe tip 352 leaves around mounds of roses and along rose garlands. Pipe tip 70 shell motion bottom borders. Serves 116.
A Country Western Union - Lightly ice 2-layer cakes smooth. Pipe Tip 8 and 48 basketweave on all cakes. On 6 in. cake, pipe Tip 18 shell top and bottom borders. On 10 in. and 14 in. cakes, pipe Tip 18 top and Tip 21 bottom shell borders. On all cakes, edge bottom shells with Tip 4 zigzag. At reception, place cakes on stand. Position flowers in crystal-look bowls and ornament. Serves 148.
The Bridal Bouquet - A cake for the purist at heart. Our scrolled cake stand holds three lighter-than-air tiers, each punctuated with glorious fresh flowers. This is an obvious choice for the garden reception, where floral beauty radiates from every detail. Easy to decorated and assemble, it's a time-saving option for those who like to "do it themselves". Ice 2-layer cakes fluffy with angled spatula on separator plates. Use an ample amount of boiled icing on cakes. Fluff and swirl quickly. Boiled icing cannot be resmoothed or reworked like buttercream. Touching up after the initial icing will leave marks. At reception, position cakes on Garden Stand, add fresh flowers and wedding topper. Serves 116.
3-Tier Wedding Cheesecake - Cheesecake is becoming a very popular choice. This luscious recipe is from The Cake Bible by Rose Beranbaum. Use 12 in., 10 in., and 6 in. cake pans, each 3 in. deep, plus 3 large pans to serve as water baths. (The sides of the water bath pans must be 3 in. or under or baking will be slowed.) Grease the baking pans and line the bottoms with parchment or waxed paper. To Mix Batter: Arrange oven racks as close to the center of the oven as possible with at least 4 in. between them. Preheat oven to 350°F. In a mixing bowl, beat cream cheese and sugar, preferably with flat beater, until very smooth (about 3 minutes). Beat in the cornstarch. Beat in the eggs, 1 at a time, scraping down sides of the bowl until smooth. Add the lemon juice, vanilla and salt and beat until mixed. Beat in sour cream just until blended. Pour the filling into the prepared pans. Set the pans into the larger pans. Fill larger pans with at least 1 in. hot water. Bake in preheated over for 50 minutes. Turn off the oven and allow the cakes to cool in oven without opening the door for 1 hour. Remove to racks and cool to room temperature (1 hour for the smaller layers, longer for the larger one). Cover with plastic wrap and refrigerate overnight. Recipe requires a 5-quart mixer large enough to handle the batter in 2 batches. It can also be prepared in several batches in a food processor. Note: Use glass measuring cups. To Unmold: Have ready, matching size cake circles. Attach to Floating Tier Stand Plates with icing. Run a thin-blade metal spatula between pan and cake, making sure to press well against the sides of the pan. Place pan on heated burner for 10 to 20 seconds, moving it back and forth. Place prepared plate against pan and invert. Remove pan and parchment. If cake does not release, return to the hot burner for a few more seconds. Refrigerate until ready to frost with White Cream Cheese Icing (recipe follows). Store: Three days refrigerated before frosting or decorating: 24 hour refrigerated after decorating. Texture is changed by freezing. Serve: Lightly chilled. Used with permission of William Morrow & Co.
White Cream Cheese Icing
Ideal for frosting tiers and piping
simple decorations.
Ingredients:
24 ounces White Candy Melts
4 (8 ounce) packages cream cheese,
softened
2 cups unsalted butter, softened
1/4 cup lemon juice, freshly squeezed
Melt Candy Melts according to package
directions. Allow the coating to cool slightly, stirring occasionally (don't
let it set up).
In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled coating until smoothly blended. Beat in the butter and lemon juice. Store: 2 weeks refrigerated, 2 months frozen. Allow to come to room temperature before rebeating otherwise icing may curdle.
Hints: Buttercream may separate slightly if room temperature is very warm. This can be corrected by setting the bowl in ice water and whisking mixture. The buttercream becomes spongy on standing. Rebeat to restore smooth creamy texture. Use ice to chill your hands during piping to maintain firm texture.
To Decorate:
Tools:
Tip: 21
Floating Tiers Cake Stand
Cake Circles
Pastry Brush
Ingredients:
7 pints of medium size strawberries
(extras may be served alongside) cleaned and dry
A jar of strawberry glaze
Ice cakes smooth with White Chocolate
Buttercream Icing. Coat cake tops with a thin layer of strawberry glaze.
Cover tops with half and whole (in center) strawberries. Brush with strawberry
glaze. Edge tops with tip 21 "fleur-de-lis" (no center shell). Edge bases
with tip 21 comma-motion shells.
Serves 150.
FOUNTAIN
STANDS
Loves Impression - A perfect
pinnacle of fondant enrobed tiers. The colors are muted, echoed by the
pretty patterned ribbon. Decorating is easy, using pattern presses and
buttercream. Prepare 7 2-layer 8 in. cakes, and 1 each 2-layer 12 and 16
in. cakes, for rolled fondant and pillar stacked construction. Cut fondant
into strips 1/8 in. narrower than ribbon width. Lightly brush water on
fondant, position around bottom edge of all tiers. Fondant strips are easiest
to handle in 4 to 6 in. lengths. Position ribbon over fondant strips, securing
at back of cake with dots of icing. Pipe tip 14 bottom shell borders. Using
Cake Dividing Set, divide 8 in. tiers into 4ths, 12 in. tier into 6ths,
and 16 in. tier into 8ths. Imprint scroll pattern press on both sides of
division marks. Using tip 14, outline imprints and add fleur-de-lis. At
the Reception, position 6 8 in. cakes in a circle, place wood or styrofoam
block (measuring as tall as 8 in. tier and board) in center of cakes. Place
18 in. plate on top. Assemble fountain, position stacked tiers on pillars.
Pipe tip 14 scallop around edge of plate. Arrange fresh flowers in holders
and position ornament, bridesmaids and groomsmen. Serves 306.
Gazebo Grandeur - Ice 2-layer
cakes smooth and prepare for stacked and pillar construction. Imprint sides
and top edges of 8 and 12 in. cakes with small C-Scroll press (do not imprint
areas where plate and ornament will be positioned). Repeat on 16 in. cake,
using medium C-Scroll. Outline imprints and over pipe with tip 13; embellish
scrolls with additional tip 13 reverse shell scrollwork. Pipe tip 6 bead
bottom border on all cakes. Edge 10-inch plate with tip 13 e-motion. At
reception: Assemble fountain and gazebo kit. Arrange fresh flowers with
oasis in flower holder ring and crystal bowl. Position ornament. Serves
156.
