Instructables

Making a wedding cake

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Step 20: Assembly

Picture of Assembly
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Once the flowers are made and the cakes are covered the whole thing can be assembled. Even if you are transporting the cake to another venue and assembling it there, it is best to do a dry run first to check how everything will look. Start by wrapping a length of ribbon around the edge of the board and the bottom of each tier. Secure the ribbon to the board with a couple of pins, and to thecakle with some edible glue or royal icing. This instantly neatens up any dodgy edges.

For the top posy, trim some of the flower stems quite short, and insert them into the posy pick. Arrange five of them in a circle, and stick one upright in the middle to cover the top. Arranging flowers is mostly down to patience and a delicate touch. Just keep adjusting the placement until you have something you are happy with.

To get the positioning of the other flowers right, carefully place your top tier on top of your base tier. Unless it's been incredibly humid, the overnight drying time should have made the tiers safe to handle without messing up thier smooth surfaces too much. Any small marks can be rubbed out, or covered with flowers or a little imaginative piping.

Position the top tier centrally on the base tier, and decide where you want your side flowers. Insert a posy pick into each place and push the stems of the flowers into a pick. Adjust the positioning until you're happy.

You might find that with all the small adjustments, some of the red colouring has rubbed off onto the white cake surface. This can be cleaned off by brushing on a little clear alchohol, such as vodka, and wiping it away.

Once the flowers are arranged and the cake is clean, you're done! Take a picture and feel proud.

If you are transporting the cake to another venue, separate the tiers again and put each in a cake box with plenty of tissue paper for cushioning on the journey. Restack the cake once at the venue, with some royal icing between the tiers to keep the strcture secure.
 
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