Two-Tiered Round Wedding Cakes
Make a 550 g rich wedding cake mixture in 28 cm and 13 cm round
cake tins and allow to cool.
Level the surface of the cakes and cover with almond paste. Leave for a week
and cover with fondant covering. Smooth the surface and place on covered boards,
trim the base of each, and allow to set and dry.
Measure the distance round each cake, divide the larger cake into seven and
the smaller cake into five sections. Mark each section with a round about
5 cm in diameter and positions on the bottom tier for pillars.
Make a ring of sugar roses on each marked circle and trim with leaves, trails
and sweet pea buds, joining each circle of roses with tiny forget-me-nots. Add
pillars, and trim with roses, trails and leaves.
Shell-edge the base of each cake, the larger tier with a No. 8 star tube, the
smaller with a No. 5 tube. Above the shell border. make a half-circle scallop of
dots with a No. I writing tube. finishing the pattern with a line scallop on the
board. Decorate the top with fresh flowers.
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