Baking Supplies Used
50-8    8" round pan 
50-12    12" round pan 
50-14  14" round pan
76-1011    pan grease

Stands / Pillars Used
36-1035  white foil 
26-108 Round Flat Plastic Plates-8"
26-112 Round Flat Plastic Plates-12"
302-978 16" Plate
27-100 Bush Pegs
307-871    cake stand

Decorating Supplies Used
77-665    buttercream icing 
76-2011  piping gel 
44-2904    3 mm beadmaker 
44-2906    6 mm beadmaker 
44-2908    8 mm beadmaker 
43-1101  super pearl luster dust (need 2) 
BR-DR43WP Pearl Dragees, Small 3 mm
BR-DR44WP Pearl Dragees, Medium 4 mm
BR-DR45WP Pearl Dragees, Large 5 mm
77-820    Bakels rolled fondant

Cake Top and Other Decorative items Shown
LR-F920A  Wedding Couple
LR-SPC100  Side Candles

Instructions:
Assembly:  Put 8" cake on 8" plate; 12" cake on 12" plate and 16" cake on 18" board.  Thinly 
Ice cakes with buttercream icing.  When icing has crusted, brush cake with piping gel and
cover with rolled fondant.  Attach bush pegs to the 8", and 12"  plates. Push the 8" plate with
the pegs attached into the 12" cake.    Push the 12" plate with the pegs attached into the 14"
cake.  Slide the 12" cake onto the 14" cake. 
Decorating: Border the base of each cake with the bead molds. Click here for Edible Bead
making instructionsPlace piping gel in a pastry bag.  Attach edible loose pearls with the
piping gel.  *Note- the largest pearls may be too heavy, so place a bit of piping gel to attach 
the bead, let the piping gel set a few minutes, and then add the pearls.