Baking Supplies Used
50-6    6" round pan 
50-9    9" round pan
50-12    12" round pan  
76-1011    pan grease

Stands / Pillars Used
36-1035  white foil 
26-106   6" flat plate 
26-108  8" round flat plate 
22-286P  6"cardboard 
22-289P  9" cardboard  
27-2014  14" silver foil drum 
27-150  wooden dowels 
27-100    Bush pegs  (2 pkg. of 4 needed) 
CK-B12  12" acrylic plate 
CK-P5  5 1/2" post 
CK-B8  8" plate 

Decorating Supplies Used
31-1515  parchment triangles 
77-665    buttercream icing 
77-820  15 pound Bakels Rolled Fondant 
76-2011  piping gel 
2P-8   #8 tip 
N-2014    brush 
43-340HS  heart crimper 
90-8114  candy mold 
43-C232  rose imprinter 
77-201  gum paste 
43-7203  rose cutter 
43-180RC    caylx 
43-200RL  leaf cutter 
07-26212  wire 
43-1229  rough flambe luster dust 
43-1211   super green luster dust

Cake Top and Other Decorative items Shown
Click on the candy rose, chocolate box and
mini wedding cakes to learn more about them.
18-32375    couple
JL-104026  toasting goblets
CB-983111MV  mauve tie-ons  
     
MORE PRETTY AS  APICTURE 
WEDDING THINGS...

Instructions:
Three Days Ahead of Time:  Make 3 gum paste roses.  Allow 3 days for proper drying 
of each step.   Brush with dusts.    
One Day Ahead of Time:  Mold 32 couples from candy mold and rolled fondant (mold 
by lightly spraying with cooking spray, push fondant into the mold .  Push a bit more 
rolled fondant into the mold to attach to the fondant in the mold, then pull molded fondant 
out).   Set aside.   
Cake Baking and Decorating:  Put 12" cake on 14" foil drum.  Thinly ice.  When 
crusted, brush cake with piping gel and cover with rolled fondant.   Do the heart crimping 
and rose imprinting at this point.  Place 6" and 9" cakes on 6" and 9" foil-covered 
cardboards.  Thinly ice.  When crusted, brush cake with piping gel and cover with rolled 
fondant.  Immediately after covering each cake, do the heart crimping and rose imprinting.  
Attach bush pegs to the 6" and 8" plates.  Cut 12 wooden dowels same length as bush 
pegs.  Push 8 wooden dowels into the 12" cake (arrange in an area of the cake which will 
be covered by the 9" cake when stacked).  Center the 8" plate with the pegs over the 12" 
cake and push into the 12" cake.  Slide the 9" cake onto the 12" cake.  Push 4 wooden 
dowels into the 9" cake (arrange in an area of the cake which will be covered by the 6" 
cake when stacked).  Center the 6" plate with the pegs over the 9" cake and push into the 
9" cake.  Slide the 6" cake onto the 9" cake.   Pipe bead borders around base of each cake 
with buttercream icing..  Attach couples with buttercream icing.  Serves approximately 70.