Baking Supplies Used
50-8    8" round pan 
50-10    10" round pan
50-12    12" round pan 
76-1011    pan grease

Stands / Pillars Used
36-1035  white foil 
27-810    10" masonite board 
27-812    12" masonite board 
27-814    14" masonite board 
399-801 plastic dowel rods 
22-286P cardboard 
28-800    cake stand

Decorating Supplies Used
77-661    buttercream icing 
41-6324  emerald green food color 
41-6546  peach food color 
41-6567  cherry pink food color 
41-8008  ivory food color 
30-1000   coupler 
31-1515  parchment triangles 
31-12  decorating bag 
30-2  #2 tip 
30-N1  nail 
30-1  #1 tip 
2P-46    basket weave tip 
2P-101    Rose tip 
30-4  writing tip 
30-349 leaf tip

Cake Top and Other Decorative items Shown
LR-CT920P  Gazebo 
202-311  couple
JL-102108 Pink rose pen
Pink rose server set
Pink rose toasting goblets

 
 MORE GAZEBO WEDDING THINGS...

Instructions:
Assembly:  Cover each masonite board with white foil.  Put 12" cake on 14" masonite 
board; 10" cake on 12" board and 8" cake on 10" board.  Ice cakes with buttercream 
icing.  Because the gazebo topper is heavy, it will need support.  Cut 4 plastic dowel rods 
the exact height of the 8" cake and push into the 8" cake (be sure and put rods where they 
will be covered by the gazebo). Cut a 6" cardboard a bit smaller than the base of the 
gazebo and set on the rods, resting on the 8" cake.   Decorate the cakes, then place on the 
cake stand.  Set gazebo on the supports. 
Decorating: With tip #101, make and assortment of 170 roses in peach, ivory and pink.  
Decorate all tiers the same.  Pipe lattice work with tip #2P-46.  Pipe design on top with tip 
#2 (look at design on gazebo; try to duplicate).  Pipe the bottom borders with tips #2 and 
#4.  Arrange roses, leaves (tip #349) and stems (tip #1) for top border.  Cake serves 
approximately 85.