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Wedding Cake Styles

Here are some wedding cake styles. This wedding cake style is a 3 tier small ivory and rose cake.  To make this wedding cake, bake 2 round layers of each size cake-10"-8"-6".

Each 2 layer size cake can be a different flavor and have a filling if the bridal couple desires it. Bake all of your cakes. Make a ivory icing. Put your layer sizes together accordingly, putting them on a round cardboard cake circle the size of that cake.

At this time place the 10" cake on the bought 12" cake base.

I then tucked the ivory cake ruffle under the bottom of the cake up to the stitching line.

Next ice the cakes with a thin coat of ivory icing to catch and hold the crumbs. This is referred to as the crumb coat. Let this set for 2 hours.Now ice each layer cake making sure it is nice and smooth.Let it set another 2 hours.This is most important because to do the texture method there has to be a slight crust on the icing.Cupping the palm of your hand curve the top edge of each cake till slightly rounded.

Using a styles or a T pin draw random sizes of scallops along the top edge of the sides of each cake, some short, some longer, some wider or smaller.

With an icing filled bag and round tip #5 do lace work on the top of each layer and scallops on the sides. Next texture the sides of the cakes below the scallops.

To do this I use a small sterilized sea sponge.(just boil a new one.) Wet the sponge, squeeze out the water and dab the sides to create a texture look. Now change from tip #5,on your icing bag, to the star tip #16 and do the shell trim along the edge of all the scallops.

I assembled this stacked cake using hidden pillars and plastic cake separator plates. Place the separator plate the size of the cake you will be placing on top of the cake below, such as the 8" you are placing on the 10", and center it on the 10" cake. The feet of the plate will make 4 x's on the cake top. It is over these x's you will center your hidden pillars and push into the bottom of each layer.

 Cut your first hidden pillar level with the cake top. The other 3 pillars must be the same size as the first one. Place all the pillars over the x's. Now place the cakes on the cake separator plates ( the 8" cake on the 8"separator plate, etc.)

Gather everything you will need to assemble the cake and pack in a bag, extra icing, cake spatula to smooth any mishaps,etc. Don't forget wipes and paper towels. Remember you have to be prepared for anything that might happen during transport. Place all the cakes on foam in vehicle to transport. I bought a foam mattress pad and cut it up to fit my vehicle. The foam keeps the cakes from moving.

Place the base and cake on the cake table. Take the next size cake-8"- and place on the 10"cake. The feet on the bottom of the cake separator plate will fit into the hidden pillars below. Repeat the process for the 6" cake.

The top cake does not need any pillars in it. After all the cakes are stacked change the tip on your icing bag to the star tip #18 and make a shell border around the bottom of each layer of cake.

This should cover any gaps between layers. Most of the time I can't wait for the florist to come and put the flowers on the cake, but this time she came right after I finished assembling the cake.

She placed the roses on the cake so I was able to get this picture. This is a beautiful wedding cake style.

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