Decorating Supplies Used
77-661    buttercream icing 
31-1515  parchment triangles 
77-825  5 pound Bakels Rolled Fondant  
2P-104   #104 tip 
30-n7  #7 Nail 
2P-32  #32 tip 
N-2014  1" pastry  brush 
44-2906  6 mm bead maker 
44-1481  lace/dangles lace maker 
43-1101  super pearl dust (need 4) 
1005-7565  white leaves 

Baking Supplies Used
50-6    6" round pan
50-8    8" round pan 
50-10    10" round pan 
50-14   14" round pan 
76-1011    pan grease

Stands / Pillars Used
399-801 plastic dowel rods 
27-2008    8" silver foil drum 
27-2010   10" silver foil drum 
27-2012   12" silver foil drum 
27-2016  16" silver foil drum 
CK-B6  6" acrylic plate 
CK-B8  8" acrylic plate (need 4) 
CK-B10  10" acrylic plate 
CK-P5    5 1/2" post 
CK-P10   10 1/2" post 
CK-P15    15 1/2" post 

Cake Top and Other Decorative items Shown
202-311  couple (Always and Forever) 
LR-CT920W  gazebo 
LR-G980   toasting glasses 
LR-C171W   unity candle 
LR-C210W  side candle set 
MG-121SI  side candle holder-silver ring (need 2) 
MG-382SI   unity candle holder-silver double bell

Instructions:
Assembly:  Bake 6", 8", 10" and 14" cakes.  Set each cake on a cake drum 2" larger 
diameter than each cake.  Ice with buttercream icing.  Use 8" acrylic plates for the bases 
of the cake stand.  Assemble the stand as follows:  6" plate with 15 1/2" post and 8" base; 
8" plate with 10 1/2" post and 8" base and 10" plate with 5 1/2" post and 8" base.  When 
ready to display cake, simply set each cake on it's corresponding acrylic stand.  Note:  the 
size of the cake will be the same size as the acrylic plate.  The cake drum will be larger.   
Decorating :  Decorate each cake the same way.    With tip #32 and buttercream icing, 
pipe a ring around the base of the cake.  With rolled fondant and bead maker, make beads, 
touching the outside of the piped icing ring and laying on the cake drum, around the cake.  
Make a second row of beads, resting on the first row, slightly closer to the cake.  Make a 
third row of beads, resting on the second row, touching the cake.  The beads then, should 
have a tapered-look.  With lace maker and rolled fondant, make lace pieces and fit around 
sides and top of cake.  Hand-shape tear-drop pearls and with a bit of water, attach to lace 
pieces.  Make 30 #104 roses.  Place in freezer.  When hardened, remove one at a time and 
brush pearl dust on.  Place roses and white silk leaves on 6", 8" and 10" cakes.  For 
support of the heavy gazebo, cut four plastic dowel rods 1/8"  below height of the iced 
14" cake.  Be sure they are cut exactly the same.  Push plastic dowel rods into the cake at 
a place they will be hidden by the gazebo.  Set the gazebo over the plastic dowel rods.  
Serves approximately 130.