The Rachel Wedding Cake

by Natasha
(Tennessee)

This wedding cake was a simple white cake with vanilla buttercream frosting. The tiers are 14 inches, 12 inches, 8 inches and 6 inches all round.

The cakes were baked and iced smooth. After smoothing the frosting I let it set in order to get a good crusting. For the bottom tier I used a number 48 Wilton icing tip to pipe vertical stripes at even intervals and then using a tip 5 and royal icing I added the dots randomly between the stripes.

For the remaining 3 tiers I used an embossing sheet purchased from Sugaredproductions.com. I gently pressed the sheet all around each cake to make the diamond patterns. I then piped the dots with royal icing on each line connection using a tip 1.

For the monogram I cut a diamond shaped piece of fondant and piped the monogram using royal icing and a tip 1. I let the monogram dry just slightly and then placed in on the cake using more royal icing to adhere it.

I used the SPS system to stack the cakes with royal icing on each plate to avoid sliding.

The topper was made of silk flowers and provided by the bride.