Wedding Cake Instructions for Rosebud Dream

Everything you need to create beautiful wedding cakes. Each style has been designed for fast and easy decorating while offering tasteful elegance.

Before you start:
Using your favorite recipes bake, fill and assemble a 16 inch, 12 inch, 9 inch and 6 inch cake.
Take eight of the  included Clear Columns and, using a saw or serrated knife, cut them down to the height of your 9 inch and 16 inch tier.

16 inch Cake

1. Take four Clear Columns that you have already cut down to the height of your 16 inch cake and attach them to a 12 inch tier plate. Please refer to the cake stand assembling instructions.
2. Ice cake.
3. For bottom border, pipe a shell border with a 32 pastry tip.
4. For top border, pipe a reverse shell border using pastry tip 16.
5. For side border, pipe vines with a 2 pastry tip as shown in picture. Add rosebuds using pastry tip 104 and leaves with a 352 pastry tip as shown in picture.
6. Take the tier plate and columns that you used in step 1 and push through to the bottom of the cake, using the holes that you have previously made.

12 inch Cake

1. Take four Clear Columns that you have already cut down to the height of your 9 inch cake and attach them to a 9 inch tier plate. Please refer to the cake stand assembling instructions.
2. Ice cake.
3. Divide cake into 8 sections.
4. For bottom border, pipe a shell border with a 32 pastry tip.
5. For top border, pipe a reverse shell border using pastry tip 16.
6. Using the marks that you have previously made, draw 4 stems coming up from the bottom at an angle, with a 
   2 pastry tip, at each of the 8 marks, giving you a total of 32 stems. Pipe rosebuds using pastry tip 104 and leaves with a 352 pastry tip on the stems, as shown in picture.
7. Take the tier plate and columns that you used in step 1 and push through to the bottom of the cake, using the holes that you have previously made.

9 inch Cake

1. Take the four remaining Clear Columns and attach them to an 8 inch tier plate. Please refer to the cake stand assembling instructions.
2. Ice cake.
3. For bottom border, pipe a shell border with a 32 pastry tip.
4. For top border, pipe a reverse shell border using pastry tip 16.
5. For side border, pipe vines with a 2 pastry tip as shown in picture. Add rosebuds using pastry tip 104 and leaves with a 352 pastry tip as shown in picture.
6. Take the tier plate and columns that you used in step 1 and push through to the bottom of the cake, using the holes that you have previously made.
7. Pipe around the bottoms of the columns using pastry tip 16

6 inch Cake

1. Ice cake.
2. Divide cake into 4 sections.
3. For bottom border, pipe a shell border with a 32 pastry tip.
4. For top border, pipe a reverse shell border using pastry tip 16.
5. Using the marks that you have previously made, draw 3 stems coming down from the top at an
   angle, with a 2 pastry tip, at each of the 4 marks, giving you a total of 12 stems. Pipe rosebuds using pastry tip 104 and leaves with a 352 pastry tip on the stems, as shown in picture.

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