Creating a Wedding Cake is an art, and this case is not an exception.  We are creating roses to decorate this beautiful Wedding Cake and in this cake we are using five to seven big decorating roses in each cake, and about five to six roses buds and leafs that are coming out to make the impression of a bundle of roses hanging on the borders of the cakes.

Accessories you will need:

• Sheet Cake Pan 12in x 18 in
• 6″, 8″, 10″ Round Pan
• Cake Boards13×19 in
• Cake Circles 8,10, 12 in (need to be 2 in bigger than the cake)
• Cakes/Dessert Stand
• Angled Spatula
• Decorating Bags
• Pastry Bag Coupler
• Tips #22, #18,#12, #104, #69 Decorating Tips
• Cake Icier (Tip 789 )
• Flower Nail #7
• Wilton Rotating Trim ‘N Turn Turntable
• Buttercream icing

Instructions:

1. Bake all the cakes.
2. Get the sheet cakes and put them on the Cake Boards
3. Get the round cakes and put them on their respective Cake Circles size ( it will go 2″ bigger than the cake).
4. Put the cake on the Rotating turntable.
5. Trim a 16 in Decorating Bag and put the Cake Icier (Tip 789 )inside.
6. With the Angled Spatula fill half of the bag with Buttercream icing.
7. Put the bag in a 45 degree angle and press the tip to the cake and squeeze the icing on a spiral motion to cover the top of the cake.
8. Ice the sides squeezing at the same time you turn the cake, until you cover the entire side of the cake.
9. With a Angled Spatula smooth sides and top of the cake.
10. Mark the front of the cake and trace four semi-circle on the front side of the cake to decorate the garland of the cake.
11. Get a bag and the Pastry Bag Coupler and put inside the bag the base; inside the ring put the Decorating Tips #22, and twist the two pieces together.
12. Fill the bag and decorated the border with the shell technique.
13. To do a shell technique, the tip need to be slightly above the cake; squeeze hard, letting the icing fan out as it lifts the tip. Relax the pressure as you lower the tip until it touches the surface, stop pressure and pull the tip away, don’t lift it off the surface and draw the shell to a point. To continue with the border, start were you end the shell and continue with a chain of shells.
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15. To do the garland, get the decorating bag and change the Decorating Tips from #22 to a #18.
16. Hold the bag in a angle of 45 degree to surface, squeeze out icing with a steady pressure, move your hand in a tight side -to- side motion as you curve hand down to the right and up forming a garland. Increase the pressure to make the garlands side at the center, and decreasing pressure to narrow the garlands at the end.
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18. Now to make the roses you will need to prepare two bags, one with  Decorating Tips #12, and the other with #104, and fill the bags with icing about half way.
19. Hold the Flower nail with one hand and with the other hand hold the bag with Decorating Tip #12, to make the rose base, holding the bag straight up, use heavy pressure to build up a base, your tip need to be buried as you squeeze, lift the tip higher,gradually raise the tip and decrease the pressure.
20. Stop the pressure, pull up and and lift away. The base need to be 1 1/2 times as high the rose tip opening.
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22. Get the bag the with Decorating Tips #104, hold the bag at 45 degree with the small end of the tip pointing up and toward center of the flower nail, press lightly into the base about halfway to top.  Then  pipe a ribbon out of icing, swinging it up, around and down to encircle top of base and form a pointed bud.
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24. Starting halfway up pipe a row of 3 petals around the base, turning the flower nail counter-clockwise and moving your hand up and down in a half-moon arch.
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26. Pipe 5 petals under the first row, turning the flower nail counter-clockwise. Touch wide end of the tip slightly below the center of top petal, angle narrow end of tip out slightly, so  petals appear to be opening slightly.
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28. Pipe last row of petals, start at the center of petals above, point narrow end of the tip, a little far out and again the Flower nail counter clockwise piping 7 more petals overlapping. Squeeze the bag and spin the flower nail to the end of your fingers, moving tip up, then down repeat this process until you count 7 petals.
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30. Do between 7 to 8 of this roses for each cake and set them on the cake as you like.
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32. Fill some spaces with some buds, fallowing steps 20 to 25 to make the rosebud.
33. Fill one of the bags with green icing, and put the Decorating Tips #69 (leaf tip).
34. To pipe a leaf hold the tip at 45 degree and lightly touching  surface , the wide opening need to be parallel to the surface.
35. Squeeze hard to build up the base and lift the tip slightly; relax pressure as you pull the tip away, drawing the leaf to a point.
36. Put 2 to 3 leaf under each  rose, and fill empties spaces with leafs. Do not overfill.
37. Now set the cakes on the Cake/ Dessert Stand and decorated the stand with the satin material include and the poles with flowers ,leaf, tool or any other thin or decoration that you will like to use.
38. Set your table with all your cakes and enjoy.

• I hope this instruction for making a Wedding Cake are helpful for you and that you are having  fun making and learning on how to do  all those roses and roses bud to decorated this beautiful Roses Wedding Cake.  Enjoy your project!

Come and see the wonderful side of ideas and imagination; like this beautiful Wedding Cake. Cake decorating sends you to a different places, and emotions; you will enjoy the adventure and fantasy that creating and decorating a cake will take you, these will make you go to a different world where toys, candies and sweets are present. Use some of the natural resources like leaf and flowers to make this beautiful cake with the fountain and lake giving you peace, love and serenity. You do not need to be a pro to decorate a cake, just let your imagination flow, follow some steps and you will see the beautiful Wedding Cake, Birthday Cake or any Special Occasion Cake, that you can make and decorate putting all of your effort, patient and love.

Accessories you’ll need:

• 6, 10, 14, Round Pans
• 18″ Half Round Pan (bake 2 of this cake)
• Classic Separator 8in (plates)
• Roman Column Tier Set
• “kolor-Flo” fountain
• Grecian Pillars 5″ (4 needed)
• Piping Gel
• Paste color(blue)
• Swans (2 needed)
• Cake Circles (one for each cake, 2 in larger than your cake)
• Wooden Dowel Rods
• Trim ‘N Turn Turntable
• 3′ glass, mirror or wood (to rest the cake)

Instructions:

1. Place the cake on a cake board ( cake circles).
2. Put the cake on the Trim ‘N Turn turntable.
3. With a stainless-still icing spatula, put a large amount of thin icing on the center of the cake.
4. Spread the icing on top, pushing toward the edges.
5. Smooth the top of the cake.
6. Cover the sides with icing, smooth the sides , smooth the center; to help you smooth the icing you can deep the spatula in hot water, dry the spatula and glide across the entire surface.
7. Insert one Dowel Rods straight down into the cake, mark with a knife the rod; to know the exact height that you will need.
8. Pull the rod out, and cut about 22 pieces on the same length ,( 8 rod for the 18″ cake, 8 for the 14″ and 6 for the 10″).
9. With the upper tier size in mind (the small one), put a cake board and centered on top of the cakes and press it gently to mark an outline to guide you where to put the dowel rods.
10. Insert rods into the cakes ,spacing about 1 1/2 inches in front the imprinted outline; push straight down until touch the board (follow the circle motion and putting the respective amount of dowel rod pieces depending the side of the cake).
11. On top of the 14 in cake put the10 in cake and decorated both together, one on top on the other.
12. With Pattern Press Set (large C-Scroll) you will press the large C-scroll around the cake on the top side of the cake (not on top of the cake).
13. Get a Decorating Bags, used a couplers and put the base (the big triangular piece) inside the bag, get the ring and put the tip inside the ring, then twist the ring to the base to tide the bag and the tip together.
14. Fill the bag around half way with thin icing, it will be easy to manage, (do not over fill).
15. With Decorating Tips (tip #1) on position start decorating the cake using Cornelli Lace Techniques (You can press using the stencil or you can do it yourself looking at the diagrams);on top of the cake and the inside of the C-scroll previously trace on the cake.
16. With a tip16, to make a garland border; pipe a zigzag puff following the outline imprinted on the top side edge (C-scroll) a light pressure then a heavier pressure toward the center and then light pressure to form the tapered end of the zigzag border.
17. On the side bottom of the cake about 2″ of the bottom of the cake, outline the cake all the way around, start piping a Cornelli Lace Techniques all around the 2″ mark on the cake, (down on the cake), them on the top of the lace following the outline line, pipe dots all around the cake, do the same on the bottom of the cake were the lace ended, to finish with the icing decoration on the cake.
18. Place the 18″ cake on the center of your base (glass, mirror or wood), put on top of the cake the Roman Column Tier Set, on top of the separator that is resting on the cake put the “Kolor-Flo” Fountain.
19. On top of the separator above the fountain put the 14″ and 10″ cake, on top of the 10″ cake put the Classic Separator and the Grecian Pillar together; finally the last cake (6″ cake) on top of the separator.
20. Mix the piping gel with the blue color to make the pond, spread the mix on your base, beside each side of the 18″ cake, giving oval shape.
21. Pipe white icing all around the pond, put on top of the gel the swans.
22. Fill the empty spot on the separator plate with leaf and flower or fill with the motive or flower that you have selected and same with the top decoration.

I hope you enjoy doing this Wedding Cake or Sweet 16th Cake, Quinceanera Cake or that Special Occasion Cake that you was looking for; this cake will look beautiful in any special party or occasion.  Thank you, Good Luck and Enjoy your project.