Three-Tiered Round Wedding Cakes
Make a 700 grams rich wedding cake mixture in 28 cm,18 cm and 13 cm cake tins and allow to cool. Cover each cake with fondant icing and allow
to become set and dry.
Take small pieces of the left-over fondant icing and mould them in the hands
into egg-shaped pieces. flat on one side and rounded on the other. Finn shapes
will be required for each cake. Brush the flat side with egg white or water.
attach to the cake at regular intervals round the sides, and allow to set and
dry.
Using a line writing tube, pipe a lattice design over each shape. Trim the
edges of these mounds with a fine shell pattern made with a writing tube.
Place each tier on a covered board and mark the positions of the pillars on
the bottom and middle tiers. Decorate the top and sides with roses, leaves,
trails and dots, and shell-edge the bottom of each tier.
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