We’ve received requests for working with fresh flowers, for creating separations between tiers, and also for piping a vertical reverse shell pattern (as I did in a recent blog post) — so, this video will cover all three of these requests–hooray!
In this video tutorial, you will learn how to make a cake with separations between the tiers, as well as how to decorate a cake using fresh flowers. In addition, I will demonstrate piping a vertical reverse shell pattern around the sides of the cake (and also a fun piped “ruffled star” look for my middle tier) —
In the video, I am using SPS plates and columns to construct my tier separations. (Global Sugar Arts, Bakery Crafts, and Oasis Supply sell these). I’m using no plate beneath the largest (10″) tier. I’m using an 8″ plate beneath the 10″ cake board that it holding up my 8″ tier, and I’m using a 6″ plate beneath my 8″ cake board that is holding up my 6″ tier. (This will all make much more sense when you watch the video!) — I’m also using SPS columns in my construction– Mine are labeled GC-1050 and are clear, 9″ columns with notches for easier cutting. Each cake base/board is made up of two cardboard cake circles that are glued together, covered with fondant (trimmed off around the sides), and wrapped with ribbon.
Piping Tips: I used a Wilton Tip 21 for my Reverse Shell pattern, and a Wilton 2D tip for the “Ruffled star” effect on the middle tier.
Flowers: We used approx 1 ½ dozen stems that each had clusters of small roses on the end. We used 3 standard sized roses for our topper, and filled in with baby’s breath. The amount that you will need will vary depending on the opening between your tiers, the size of the blossoms, etc. We used a 4″ small clear plastic tray with a little circle of oasis foam cut down to size for our topper, with a barrier of parchment beneath it. Let me know if you have any questions!!
Great video! I used the SPS system in July for a wedding cake and LOVED it!
Thanks Stephanie!! By the way, your business really seems to be growing–congrats!! :0)
WONDERFUL video! I have a similar cake coming in October ~ perfect timing! LOVE SPS system!
Hi Melissa,
Pretty, pretty….does each of the cakes have a different filling? Or do use the same filling on all three?
Thanks Melissa! It has really taking off nicely!!
Thanks everybody! Seabass– I used the same filling in each (since it was just for demonstration) :0)
Wow very beautiful! I love it can’t wait to make one…
Where can we purchase the SPS system?
Thanks Carrion1! :0) —
Mucky–I’m sure that there are others, but you can find them on Bakery Crafts, Oasis Supply, & Global Sugar Art’s online shops– I think I’ve ordered from all 3 at some point or another. Most recently, Oasis.
This is FABULOUS!!! My 20th Wedding Anniersary is next month I am going to make this using the 8″ and 6″ to scale down a little. I am soooo excited and feel due to your video I CAN DO THIS!
Thank You Melissa
Sheila (Sugar Mama)
Sheila– I’m so glad that you are going to try this cake! I’m sure that you can do it–let us know how it goes!! (Congrats on your 20th anniversary!) —
This turned out really pretty! I am going to try it next month. I would do it sooner but I have already dedicated the next few weeks to Zombie Cupcakes with my daughter and her friends. : / Should be an interesting October.
Hello! Im making my own cake for our vow renewal and was wondering if this would travel well? Im not going to be able to setup the cake that day.
Hi iljam- Congrats on your vow renewal :0) —
You definitely wouldn’t want to travel with the cake assembled. The SPS support system, which is what I am using in the video, is good for traveling only if it’s a stacked cake….but not when you have tier separations.
However, you can insert the columns (with attached plates) into each tier and it *should* be easy to assemble after that. I talk a little about this in the video. It’s just a matter of stacking them up (and if you are using the SPS system… just a matter of sliding the cake onto the plastic plate until the hole on the bottom of the cake board hits the “nub” in the center of the plastic plate.
Good luck!
Another great cake. You just come up with the best ideas all the time.
Absolutely love this cake. I have to make my first wedding cake soon, and this is the one for me!!
Thank you!!! So glad that you like it :0)
Just beautiful! You make it look so easy!
OK..this may be a dumb question…regarding fresh flowers (and I did have them on my own wedding cake)…how do you ensure that there will be no little bugs crawling out of the flower? Aphids, spiders, worms…..I know that these flowers are washed, maybe soaked, but is there a way to be positive there will be no uninvited guests on the cake?
Hi Paula, I had that same question and asked the florist, he said the flowers had been treated and nothing should crawl out. I think you might have a problem if the flowers were cut from your own garden.
Hi BeBe…Ohhhhhhhhh…so you need to use flowers that come from a florist..you can’t use homegrown..OK. I have some awesome small roses, but I guess I will just bring them into my house to enjoy them. :-)
Hi Paula, I have read that you could submerge your cut blossoms into a container of water with enough dish detergent mixed in to make a few suds. This should cause the insects to release and remain in the water. It might work…….haven’t tried it yet.
Hi BeBe..thanks for the info. I do love the look of pretty roses or cute little pansies on buttercream, but…….I think I will stick to buttercream flowers for now. Thanks so much for your newest comment!!
Hi Melissa, what kind of icing did you use? i probably miss it in the video. Also what is the filling of the cake?
Hi Ann, we didn’t make a note on that, but I think it was either the Fluffy Buttercream recipe or the High Ratio recipe. This piping technique would also work well with an all butter buttercream. The filling was buttercream also.
Will the pillars be able to hold an 8″ and 6″ cake stacked together on top?
Where is the video for this cake?
Hi Jan! Thanks for letting me know it was missing, I’ve just re-embedded it.