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Wilton Cake Stands - Wilton Cake Plates - Wilton Pillars

CAKE STANDS

Candlelight | Hidden Pillars | Hidden 2 | Spiral | Scroll | Fluted | Cakes 'n More | Floating | Tall Tier | Lady Windemere | Arched
Roman | Crystal Look | Heart | Twist Pillars | Disposable | Fountain Stands | Plates & Pillars | Round | Square | Clear | Pillars | Fillable Pillars

Leaf and Vine Wire Separator Set
Entwined vines add height and beauty to your cake. 
The classic white finish looks beautiful with a variety of cake styles, and the assembly is easy!
Includes: White coated metal separator ring, 6.25 in. dia. x 6 in. high; two smooth-edge separator plates, 8 in. dia.
303-454 $19.99
QTY

Castle Cake Set

 Romantic Castle Cake 32 piece set includes 12 turrets in 3 sizes with removable peak pieces, 6 small windows, 1 door and a porch awning. Instruction booklet and patterns. 10 inch and 6 inch, 2 layer cakes pictured.
#301-910 $20.99
Also see Cinderella ornaments

QTY
Ideas are on the box

3 Tier Pillar Cake and Dessert Stand
18.5 inch deep x 19.75 inch high 
#307-350 $59.99

Hidden Pillars
A 6 in. Tall column designed to
separate cake tiers slightly and
create a floating illusion adapted from the English 
method of cake decorating. Pushed into cake tiers 
as dowel rods, hidden pillars fit onto all
white Wilton® separator plates
except Tall Tier. Trimable, 
hollow white plastic. #303-8 4-pc $3.79 
PICTURE
click picture to enlarge
DESCRIPTION
NEW Votive Candlelight Cake Stand - Elegant scrollwork and soft candlelight show off your cake. Convenient flameless votives are safe, and perfect for receptions where real candles are not permitted. Stand supports 40 lbs., use with 14 in. smooth or scallop edge separator plate, not included. Includes 21 ½ in. diameter x 5 in. high stand, 4 flameless votives (with 4 replaceable CR2032 batteries included), 4 holders. Average battery life: 24 hours. #307-351 $44.99

Elegants Implicity
6 in., 10 in., 
and 14 in. cakes
DIRECTIONS

IDEA: I've seen these balls used under other plates too, or even platters. They make a nice height for displays.

Globe Pillar Sets

Sophisticated pearl-look globes separate tiered cakes for a dramatic new look. The 2 and 2 1/2 Pillar Sets are positioned between tiers, as globes fit over hidden pillars to provide strong support. The 3 in. Base Set features a reinforced center channel which fits over separator plate spikes to hold your base cake. Use all three sets together to create a towering 3-tier. The Globe Base Set is to be used under the bottom tier only; 6" Pillar Sets will not support the base tier. 
Each set includes four globes and four 6 in. pillars, no pillars on Base Set.

2 inch Globe Pillar Set
The 3 in. Base Set (sold separately) features a reinforced center channel which fits over separator plate spikes to hold your base cake. Use all three sets together to create a towering 3-tier. The Globe Base Set is to be used under the bottom tier only; Pillar Sets will not support the base tier. 
Set includes four globes and four 6 in. pillars. #303-822 8/ $8.99
2 1/2 in. Globe Pillar and Base Set  The 3 in. Base Set (sold separately) features a reinforced center channel which fits over separator plate spikes to hold your base cake. Use all three sets together to create a towering 3-tier. The Globe Base Set is to be used under the bottom tier only; Pillar Sets will not support the base tier. Set includes four globes and four 6 in. pillars. 
#303-824 8/ $10.99

3 inch Globe Base Set
 The 3 in. Base Set features a reinforced center channel which fits over separator plate spikes to hold your base cake. Use all three sets together to create a towering 3-tier. The Globe Base Set is to be used under the bottom tier only; Pillar Sets will not support the base tier. 
No pillars on Base Set. 
#303-825 4/ $10.99
.

Love Above It All
8 in. & 12 in. cakes
DIRECTIONS
Fluted Bowl Separator Set
A dramatic new way to construct cakes. The translucent bowl separator makes it easy to add new color treatments to complement your cake. Simply fill with fresh or silk flowers, tulle or patterned fabric, or use it on its own. The curving, fluted design adds a fresh new element that works for a variety of wedding and shower cakes. Setup couldn't be simpler – the included separator plates are spiked to fit inside the top and bottom openings of the bowl for a secure presentation. Set includes 4" high fluted bowl and 2 smooth-edge separator plates 
(6 and 10" diameter). Holds cakes up to 9" diameter.
#303-823 $20.99
Graceful Tiers Cake Display Stand by Wilton. The graceful look of openwork scrolls creates a perfect stage for your beautifully decorated cake. The three-tiered, powder-coated stand features crystal-clear plates which nest securely in each section, and an easy-to-assemble frame. Also perfect to display cupcakes, muffins, candies, fruit and more.
.
Set includes: Cream-colored powder-coated metal stand, 14” wide by 29” high. 3 clear plastic separator plates, 8, 10 and 12” diameter, to hold 6, 8 and 10” round cakes. 1 wrench for tightening bolts, all hardware. Easy assembly instructions included inside. #307-841 $54.99
Cakes 'N More™ 3 Tiered Party Stand
Contemporary stairstep stand with crystal-clear plates puts the focus where it 
belongs-on your stunning cake and desserts! 
Constructed in metal with chrome-plated finish, stand holds 3 different size cake plates: 
8, 10 and 12 in. (included). Easy to set up and take apart. 
#307-859 $34.99 
IDEA for July 4th or any party! Sizzling Stars Cake
15 piece Cake and Treat Stand
A clean upscale wire cake stand allowing the decorator more versatility in cake arrangements, while minimizing the amount of storage. Bisque, powder coated finish. Interchangeable stand legs allow for multiple cake set ups. Perfect for cakes, cupcakes, deserts or other treats.
#307-352 $39.99

3-Tier Wedding 
Cheesecake
6 in., 10 in, & 12 in.
Cheese cake pans
DIRECTIONS

A Rich Future
6 in., 10 in., and 
14 in. Heart cakes
DIRECTIONS

Floating Tier Stand

Display three tiers on this graceful metal cake stand!  Fast and easy to use.  Set includes: 17 inch high stand, 8 inch, 12 inch, 16 inch plates. No Returns or Exchanges on this item
ROUND #307-710 $79.99

Replacement plates, click on Wilton® Crystal-Clear plates

Roses and Lace
6 in., 10 in., 
and 14 in. cakes
DIRECTIONS
 

A Country Western Union
6 in., 10 in., 
and 14 inch Square cakes
DIRECTIONS
.


Lady Windemere Tall Tier Cake Stand
Our stately Tall Tier Cake Stand rises to the occasion and majestically displays your cake at its best! The optional Lady Windemere-look of multiple small cakes as the base tier adds a distinctive design to your wedding cake.  Pretty lace look plates enhance every cake design and hold tiers from 6 in. to 16 in. diameter. Easier to assemble than pillar construction, the twist together center columns and strong, interchangeable plates provide sure stability. Use Cake Corer (below) to remove center of cake for easier insert of columns. Plastic.
NO REFUND, NO RETURN, NO EXCHANGES

Attach a 7 3/4-in. column to the prepared base plate with the bottom column bolt from underneath the plate. Slip the bottom tier over the column to rest on the plate. Set a plate that is one size smaller than plate below on top of the column

Tying the Knot
8, 10, 12, 14, 
and 16 inch cakes
DIRECTIONS


Floral Tones
8, 10, 12 and 14 inch cakes
DIRECTIONS


Bounteous Love
8, 10, 12 and 14 inch cakes
DIRECTIONS

.Tall Tier Stand

Tier, Tall Tier Stand
SOLD OUT, NO LONGER PRODUCED
INDIVIDUAL PARTS FOR TALL TIER CAKE STAND - WHITE PLATES:
Manufacturer no longer offer parts separate and we have only a limited supply left. 
Therefore we are limiting 1 of each per order while supply lasts.
8 in. Plate #302-7894 $4.19
LIMIT 1 per order 
6 1/2 in. Column #303-7910 $2.09
SOLD OUT-NO, LONGER PRODUCED
10 in. Plate #302-7908 $5.29
LIMIT 1 per order 
7 3/4 in. Column #304-5009 $3.19
SOLD OUT, NO LONGER PRODUCED
12 in. Plate #302-7924 $6.29
SOLD OUT, NO LONGER PRODUCED
13 1/2 in. Column #303-703 $5.29

SOLD OUT, NO LONGER PRODUCED

14 in. Plate #302-7940 $9.49
LIMIT 1 per order 
Cap Nut sold out
16 in. Plates #302-7967 $12.59
LIMIT 1 per order 
Bottom Column Bolt - rests under the bottom plate to start the column pillars on #304-7941 $1.09
LIMIT 1 per order 
18 in. FOOTED Plate #302-7983 $21.79
LIMIT 1 per order 
Additional Base Bolt - use with 4 Arm Base to start the column pillar on #304-8253 $.69
LIMIT 1 per order 
..
..


Resplendence
8, 12, and 16 inch cakes
DIRECTIONS

Hearts
6, 8, 10, 14 in round cakes
DIRECTIONS

Our Blue Heaven
7 in. round, 12 & 16 in. hexagon cakes
DIRECTIONS

Crystal-Look Plates / Pillars
by Wilton® - elegance like no other, with ridged 
sides that look like cut crystal. 
Built with the strength and support you would expect.
These are NOT interchangeable with other Brands 
nor Styles of same brand
7 in. Crystal-Look PLATE 
#302-2013 $4.95
3 in. Crystal-Look PILLARS 4 pc 
#303-2171 $3.69
9 in. Crystal-Look PLATE 
#302-2035 $5.29
5 in. Crystal-Look PILLARS 4 pc 
#303-2196 $4.95
11 in. Crystal-Look PLATE 
#302-2051 $6.29
7 in. Crystal-Look PILLARS 4 pc 
#303-2197 $5.99
13 in. Crystal-Look PLATE 
#302-2078 $8.39
13-3/4 in. Crystal-Look PILLAR each
#303-2242 $4.19
17 in. Crystal-Look PLATE 
#302-1810 $16.49
Crystal-Look Tier Set 
#301-1387 
no longer sold


PICTURE
click picture to enlarge
FOUNTAIN STANDS
Special designed plates and pillars used for use with a cake fountain. These stands may also be used alone with silk or real flowers.
NEVER use candles under these stands.

Loves Impression
8 in., 12 in., 
and 16 inch cakes
DIRECTIONS
Wilton® Roman Column Tier Set - Roman columns are strong and resemble the Grecian pillars. Set includes Six 13-3/4 in Roman columns and two Super Strong 18 in separator plates. #301-1981 $44.99
 
Crystal-Look Tier Set no longer available
OTHER FOUNTAIN STANDS HERE
Wilton Plates and Columns
Warning, just because these are all Wilton does not necassarily mean that all plates fit with everal style.


Wilton® Decorator Preferred PLATES
Our best, strongest separator plates with superior stability, beauty and lovely scalloped edges. Circles of strength construction evenly supports all area of cake. Available in Round, Square, or Heart. Each inside indentations accommodate plastic pegs (if desired). Inside raised rings help secure cardboard cake circle to plate.  All shapes are compatible with most all Wilton® pillars. Sizes are clearly marked on each plate for fast, easy identification. Reverse side of plates have no printing, so there is nothing to hide when using a two plate system.W
click pictures to enlarge - check mark item box and drop into shopping cart below.
54 pc sold out
Plastic Plate Pegs
insure that cake layers and separator plates atop cakes stay in place. Not to be confused with dowel support. 4 inch. 
#399-762 
12 pc package
$1.49
* Drop products from above group into shopping cart here
Decorator Preferred RoundPlates
Our best, strongest separator plates with superior stability, beauty and lovely scalloped edges. Circles of strength construction evenly supports all area of cake. Each inside indentations accommodate plastic pegs (if desired). Inside raised rings help secure cardboard cake circle to plate.  All shapes are compatible with most all Wilton® pillars. Sizes are clearly marked on each plate for fast, easy identification. Reverse side of plates have no printing, so there is nothing to hide when using a two plate system.
Use Pillars #303-3606, #303-3703, #303-3705,#303-3708, #303-3710, #303-3712, #303-8136, #303-2130,#303-452, #303-657, #303-9720, #303-2131, #303-2151, #303-2113, #303-4000, #303-4001
6 inch Decorator Preferred Round Plate (4 plate feet) #302-6 $2.99
7 inch Decorator Preferred Round Plate (4 plate feet) #302-7 $2.99
8 inch Decorator Preferred Round Plate (4 plate feet) #302-8 $3.99
9 inch Decorator Preferred Round Plate (4 plate feet) #302-9 $4.29
10 inch Decorator Preferred Round Plate (4 plate feet) #302-10 $4.99
11 inch Decorator Preferred Round Plate (4 plate feet) #302-11 $5.29
12 inch Decorator Preferred Round Plate (4 plate feet) #302-12 $5.99
13 inch Decorator Preferred Round Plate (4 plate feet) #302-13 $6.29
14 inch Decorator Preferred Round Plate (4 plate feet) #302-14 $6.99
15 inch Decorator Preferred Round Plate(4 plate feet) #302-15 $7.99
16 inch Decorator Preferred Round Plate (4 plate feet) #302-16 $9.99
18 inch Decorator Preferred Round Plate(6 plate feet) #302-18 $12.99
*Drop products from above group into shopping cart here.
Decorator Preferred® Smooth-Edge Separator Plates
A fresh, clean look which puts all the focus on your beautiful cake. Built for unmatched stability, with our patented Circles of Strength' design. Plate feet fit securely in Wilton pillars, available in many styles.
MAKE YOUR CHOICES AND BELOW, ADD TO CART IN THIS GROUP
6" 302-4101 $2.99 QTY
8" 302-4102 $4.19 QTY
10" 302-4103 $4.99  QTY
12" 302-4104 $5.99 QTY
14" 302-4105 $6.29 QTY
16" 302-4106 $9.99 QTY
18" 302-4107 $12.59 QTY

Decorator Preferred SQUARE Plates
All shapes are compatible with most all Wilton® pillars. Sizes are clearly marked on each plate for fast, easy identification. Reverse side of plates have no printing, so there is nothing to hide when using a two plate system.
Use Pillars #303-3606, #303-3703, #303-3705,#303-3708, #303-3710, #303-3712, #303-8136, #303-2130,#303-452, #303-657, #303-9720, #303-2131, #303-2151, #303-2113, #303-4000, #303-4001
6x6 inch Decorator Preferred SQUARE Plate (smooth edges) #302-1801 $3.99
Wilton has discontinued making these!
7x7 inch SOLD OUT
8x8 inch Decorator Preferred SQUARE Plate (smooth edges) (4 plate feet) #302-1802 $4.99
10x10 inch Decorator Preferred SQUARE Plate (smooth edges) (4 plate feet) #302-1803 $5.99
12x12 inch Decorator Preferred SQUARE Plate (smooth edges)  (4 plate feet)#302-1804 $6.99
14x14 inch Decorator Preferred SQUARE Plate (smooth edges)  (4 plate feet)#302-1805 $7.99
16x16 inch Decorator Preferred SQUARE Plate (smooth edges) #302-1806 $10.99
18x18 inch Decorator Preferred SQUARE Plate (smooth edges) #302-1807 $13.99
*Drop items above into shopping cart here.
Hexagon Plates have been discontinued.
Decorator Preferred-Heart Plate
Our best, strongest separator plates with superior stability, beauty and lovely scalloped edges. Circles of strength construction evenly supports all area of cake. Each inside indentations accommodate plastic pegs (if desired). Inside raised rings help secure cardboard cake circle to plate.  All shapes are compatible with most all Wilton® pillars. Sizes are clearly marked on each plate for fast, easy identification. Reverse side of plates have no printing, so there is nothing to hide when using a two plate system.
Use Pillars #303-3606, #303-3703, #303-3705,#303-3708, #303-3710, #303-3712, #303-8136, #303-2130,#303-452, #303-657, #303-9720, #303-2131, #303-2151, #303-2113, #303-4000, #303-4001
8 and 10" sold out, manuf. discontinued
8 inch SOLD OUT
12 inch SOLD OUT
14 inch SOLD OUT
14 inchSOLD OUT
16 inch (with 4 feet) - used but good condition $12.00  use with 14" cake pan
16 inch Heart Plate (3 plate feet) #302-2118 $9.49
18  inch SOLD OUT
* Drop products from above group into shopping cart here


A Delicate Drape
9, 12, 15"
DIRECTIONS
Wilton® Crystal-Clear Round Plates and Pillars
Sparkling clear twist legs and pure white plates, beautifully complement your cake. Designed for towering cakes from 6 in. to 14 in. diameter. Clear plastic twist legs penetrate cake and rest on plate (dowel rods not needed). A favorite of the pros!
NOT interchangeable with ANY other Wilton® plates and pillars
6 in. Round white Plate (4 plate feet) #302-9730 $3.19 7-1/2 in. Twist Leg 4 pc #303-9794 $4.19
Can only be used with Crystal-Clear (white) Plates
8 in. Round white Plate (4 plate feet) 
#302-9749 $4.19
9 in. Twist legs 4 pc #303-977 $5.29
Can only be used with Crystal-Clear (white) Plates
10 in. Round white Plate (4 plate feet) #302-9757 $5.29
12 in. Round white Plate (4 plate feet) #302-9765 $7.39
14 in. Round white Plate (4 plate feet) #302-9773 $9.49
16 in. Round white Plate (4 plate feet) #302-9780 $11.59
Crystal-Clear Round Plate and Pillar Set -Crystal-Clear Divider Set
Sparkling clear twist legs beautifully complement your cakes. Designed for towering cakes from 6 to 14 in diameter. Clear plastic twist legs penetrate cake and rest on white plate below. No dowel rods needed! A 30 Piece Set.
Includes twenty four clear plastic twist legs AND Six white plates: 6, 8, 10, 12, 14, and 16 in round smooth edge. With 7.5 inch pillars 305-9450 $52.49 
Drop above selected products into shopping cart here

Wilton® PILLAR Columns
Pillars A, B, E, F, and G, Miscellaneous and  Disposable/Reusable (not shown) use with Wilton® scallop plates ONLY. Pillars C use Wilton® CLEAR plates ONLY. (D) is NOT available from Sugarcraft. We do not advise them. I once used them above a fountain and the cakes literally swayed in the air! The base of these pillars are too tiny to be sturdy enough for moist cake. 
PLATES / PILLAR SETS HERE
.This group: click in empty box to choose, then set quantity (sold in sets of 4 unless otherwise marked).
Click picture to enlarge pictures

3". Tall White Grecian Pillars
For 2-plate systems #303-3606
4/$3.99

5" Tall White Grecian Pillars
For 2-plate systems 
#303-3703
4/$4.99

7" Tall White Grecian Pillars
For 2-plate systems 
#303-3705 
4/$5.99

5" Tall White Grecian Spiked Pillars
For single plate pillars #303-3708 
4/$2.99

7" White Grecian Spiked Pillars
For single plate pillars 
#303-3710
4/$3.99

9" White Grecian Spiked Pillars
For single plate pillars
#303-3712 
DISCONTINUED

3" Crystal Look Pillars 
#303-2171 
Use with crystal-look plates and
Crystal Bridge and Stairway Set
(sold separately)
4/$3.49

5" Crystal Look Pillars
#303-2196 
Use with crystal-look plates and 
Crystal Bridge and Stairway Set
(sold separately)
4/$4.49

7" Crystal Look Pillars
#303-2197 
Use with crystal-look plates and
Crystal Bridge and Stairway Set
(sold separately). 
4/$5.99 

13-3/4" Crystal Look Pillar #303-2242 Use with crystal-look plates Sold singly.. 
$3.99 each

7" Crystal-Look Spiked Pillar
Push into cake to rest on separator plate or cake circle beneath. Double cake circles for extra support. #303-2322 
WARNING - WE DO NOT SUGGEST USING OVER A FOUNTAIN
4/$4.79
9" Crystal-Look Spiked Pillar 
SOLD OUT
manuf. discontinued

13" Tall Arched Pillars
White Grecian-inspired with arched support #303-9720
sold out


10-1/4" Tall Roman Columns White may be used with 16 and 18" plates and the Kolor-Flo Fountain.#303-8136 
2/ $6.29

13-3/4" Tall Roman Columns White may be used with 16 and 18" plates and the Kolor-Flo Fountain. #303-2130
2/ $7.39

Wilton white 9" Spiked pillars 
Set of 4
#303-3712  (last set)
$4.19

Wilton iridescent columns
Set of 4
Fit regular Wilton separator plates
#303-3712-IR  (last set)
$6.99

7" Tall with rings 
Bakers BestDisposable Pillars
White #303-4000
4 pillars, 4 rings 
$3.79

9" Tall with rings
Bakers Best Disposable Pillars
White #303-4001 
4 pillars, 4 rings 
$4.35 
* Drop products from above group into shopping cart here 
4 inch Fillable Pillar 4 piece set 
Fill pillars with colorful gems, ribbon or decorative stones to personalize your cake design! A great way to add reception colors or themes to a classic white wedding cake design. Pillars are designed to be used with Wilton Decorator Preferred Separator Plates in a variety of sizes and shapes. 
Sets include 4 pillars, 8 pedestals. Not recommended to be filled with any type of liquid. Plastic.
#303-801 
$7.99
6 inch Fillable Pillar 4 piece set
Fill pillars with colorful gems, ribbon or decorative stones to personalize your cake design! A great way to add reception colors or themes to a classic white wedding cake design. Pillars are designed to be used with Wilton Decorator Preferred Separator Plates in a variety of sizes and shapes.
Sets include 4 pillars, 8 pedestals. Not recommended to be filled with any type of liquid. Plastic.
#303-802 $9.99
s$7.99

DIRECTIONS FOR CAKES SHOWN ON OUR STANDS:
Globe Pillar Sets
Elegants Implicity - Prepare 2-layer cakes for Globe Pillar construction following Tier Set directions. Prepare cakes for rolled fondant by lightly icing with buttercream. Cover cakes with rolled fondant; smooth with Fondant Smoother. Position cakes on plates. Attach ribbon around bottom borders of cakes with icing. Pipe tip 6 ball bottom borders on all cakes. At reception: Position cakes on globe pillars. Makes 103 party servings and 116 wedding servings.

Spiral Separator Set
Sweet Pea Symphony - Ice 2-layer cakes smooth and prepare for stacked and alternate 2-plate construction. Position 16 in. cake on foil-covered 18 in. board and 12 in. cake on 14 in. Smooth-Edge Separator Plate from separator set. On each tier, pipe tip 104 sweet peas around top borders and partially down sides; add tip 352 leaves. Stack 8 in. cake on 12 in. cake. Pipe tip 21 shell bottom borders on all tiers. At reception: Place 10 in. Smooth-Edge Separator Plate from set on 16 in. cake; position wire separator stand on top of plate. Position 8 and 12 in. stacked cakes on top of separator stand. Makes 137 party servings and 156 wedding servings.

Meandering Vines - In advance: Using royal icing, make approximately 40 tip 101 apple blossoms in rose with tip 1 dot centers in yellow. Make extras to allow for breakage and let dry on small flower formers. Ice 2-layer 8 and 12 in. cakes smooth in buttercream and prepare for stacked construction. Position cakes on large separator. Imprint vine pattern press on cake tops and sides. Pipe tip 16 swirls over imprints; extending from swirls, add tip 3 curls and dots. Attach flowers with dots of icing; add tip 349 leaves. Pipe tip 18 shell bottom borders on both tiers. Makes 60 party servings and 56 wedding servings.

Spectacular Scrolls - Bake and cool one each 2-layer 12 in. and 16 in. cakes and seven 2-layer 8 in. cakes. Ice cakes smooth; divide 8 in. cakes into 8ths, 12 in. cake into 12ths and 16 in. cake into 16ths. Mark cake sides for arch designs: For arch points, measure 2 in. from top edge at division points; for arch center, measure 1 in. from top edge of cake. Prepare for stacked and alternate 2-plate construction following separator set directions. Cover cake tops and inside marked arch areas with tip 1 sotas. Edge arches with tip 4 beads. Pipe descending tip 7 balls at arch points; use heavy pressure for top ball and decrease pressure for an additional two balls. Pipe tip 7 ball bottom borders on all cakes. At reception: Position 8 in. plate on top of 12 in. cake and 10 in. plate on top of 16 in. cake. Position craft block under 16 in. cake. Assemble cakes, positioning six 8 in. cakes partially underneath 16 in. cake. Makes 257 party servings and 300 wedding servings.

Floral Cascades - Combine Violet with a little Royal Blue for petunia shade shown. Combine Royal Blue with a little Violet for roses shade shown. Combine Moss Green and Leaf Green for leaf shade shown. In advance: Make flowers using royal icing. Make 16 tip 103 petunias with tip 16 star centers; add 5 stamens to each center. Make 14 tip 102 roses and 30 tip 129 drop flowers with tip 2 dot centers. Makes extras of each flower to allow for breakage and let dry on waxed paper-covered board. Prepare 2-layer cakes for alternate 2-plate construction following directions from separator set. Prepare cakes for rolled fondant by lightly icing with buttercream. Cover cakes with fondant and smooth with Fondant Smoother. Position cakes on plates and silver cake base. Pipe tip 7 ball bottom border on each cake. Position 8 in. plate on center of 12 in. cake. Attach flowers on cake top and cascading down alternate sides with buttercream. Pipe tip 352 leaves in buttercream. Pipe tip 2 scrolls and dots. At reception: Position cakes on separator set. Makes 60 party servings. Makes 56 wedding servings & dagger.

Scroll Cake Stands
Snowflake Dance - Several days to 1 week in advance make 6 large, 15 medium and 20 small snowflakes using Egg White Royal Icing: Make snowflakes on cake board covered with waxed paper and lightly spray waxed paper with vegetable pan spray. Wipe off excess with tissue. With tip 3, pipe main branches of snowflake. Pipe tip 2 "V" marks on branches, add tip 2 dot in center of each snowflake. Sprinkle immediately with Cake Sparkles. Make several extras to allow for breakage and let dry. Make 30 stars on wires: Randomly cut 24-gauge wires in lengths from 6 to 9 in.. Place wires on waxed paper-covered board and pipe tip 133 royal icing stars on ends; sprinkle with Cake Sparkles. Attach dried snowflakes to 20-gauge wires: pipe hot glue strip 1 in. long on end of wire, carefully remove snowflake from waxed paper by lifting from center dot and immediately attach to wire. Let dry in craft block. Make approximately 40 gum paste curls: Prepare one can of gum paste mix, roll thin and cut 6 in. long strips ranging from 1/2 to 1 in. wide. Shape each gum paste strip into loose curls shaped like question marks and let dry on sides on cookie sheet that has been dusted with cornstarch. At least one day in advance (to allow time for overlay curls to dry), prepare cakes for rolled fondant by lightly icing with buttercream. Cover cakes with fondant; smooth with Easy-Glide Smoothers. Cut one each 6, 10 and 14 in. waxed paper circle; place on cake top, 6 in. for 8 in. cake, 10 in. for 12 in. cake and 14 in. for 16 in. cake. Roll out another layer of fondant for overlay and place over cakes, but do not attach with water. (When making overlay piece in high humidity areas or under hot conditions, add 2 teaspoons of Gum-Tex Karaya to fondant to better hold shape.) Using sharp paring knife, trim fondant overlay around sides and cut in icicle shapes (be careful not to cut bottom layer of fondant on cake). After designs are cut all around cake, lightly brush back of each "icicle" with decorator brush dipped in water and attach to cake side. Cut 24 plastic dowel rod pieces, twelve 1 in. long, twelve 3/4 in. long. Cut 16 hidden pillar pieces to 1 in. long. To achieve the peeled-back look at center of fondant overlay: Cut a waxed paper circle the same diameter as each cake and make patterns: Using Cake Dividing Set, starting 2 in. from outer edge of waxed paper, mark 6 in. and 10 in. circles into 12ths and 14 in. circle into 16ths. Draw a pie-shaped wedge at each division point. Center patterns on cake tops. Using patterns, carefully cut wedges through fondant overlay (do not cut through the bottom waxed paper circle on the cake). Roll wedges back around cornstarch-dusted dowel rod and hidden pillar pieces (use 3/4 in. dowel rod pieces for 8 in. cake, 1 in. dowel rod pieces for 12 in. cake and hidden pillar pieces for 16 in. cake). Position mini marshmallows to hold in place. Remove waxed paper from top center of cakes. Set cakes on a slight angle, dip brush in water and moisten edges of icicles and swirl design on fondant overlay; sprinkle immediately with Cake Sparkles. Pipe tip 6 ball bottom borders in buttercream on each cake. Let dry overnight. Fill 14 flower spikes with fondant to hold snowflake wires. Position 3 spikes in center of 8 in. cake, 4 spikes in 12 in. cake and 7 spikes in 16 in. cake. At reception: Remove dowel rod and hidden pillar pieces. Position tiers on cake stands. Carefully position snowflakes and stars in flower spikes, beginning in the middle and working toward outside. Be careful that snowflakes do not touch, as they will break. Position loose curls on cake tops. Serves 156. IMPORTANT: REMOVE FLOWER SPIKES WITH SNOWFLAKES BEFORE CUTTING CAKES. AVOID EATING SNOWFLAKES.

Tall Tier Cake Stand
Floral Tones - In advance, make the following wild roses using royal icing and flower nail: 476 small roses using tip 102 with tip 1 dot centers; 100 large roses using tip 104 with tip 1 dot centers. Make extras to allow for breakage and let dry. Glue plate legs on bottom of 16 in. plate. Using buttercream icing, ice 2-layer 8, 10, 12 and 14 in. tiers smooth with spatula. Using Cake Corer Tube, prepare 10, 12, and 14 in. tiers for center column construction. Cover sides of 10 and 14 in. tiers with flowers. On 12 in. tier, position flowers around top and bottom borders; divide side in half and position another row around center. Decorate 8 in. tier on a foil-covered board. Position flowers on top border and around center of cake. Position the bottom border of flowers at reception. At reception: Position 16 in. plate onto base bolt. Add 6 1/2 in. columns and tighten. Continue adding tiers with columns. Add top plate, secure column with top cap nut. Position 8 in. tier and add flowers around bottom border. Attach flowers to center column with dots of icing. Position ornament. Serves 172. Always place a separator plate on the cake before you position any figurine or ornament. This protects both the cake and your keepsake. For extra stability, secure your ornament to the plate with tacky craft tape.

Bounteous Love - Ice cakes and prepare for center column construction with tall tier stand. Using small and medium c-scroll pattern presses from set, randomly mark scrolls on cake sides. Overpipe imprints with tip 4. Add tip 19 shell top and bottom borders on all cakes except 8 in. At reception, assemble cake stand with columns and plates. Add top 10 in. plate and secure with top column cap nut, then add 8 in. cake on plate and pipe tip 19 shell bottom border. Position fresh flowers and ornament. Serves 172.

Floral Fantasy - At least 1 day in ahead of time, using Royal Icing, make 75 tip 101 apple blossoms with tip 1 dot centers. Make extras to allow for breakage and let dry on flower formers. Ice and prepare cakes for stacked construction: Dowel rod bottom tier. Center a corrugated cake circle, same as the tier to be added, on top of the base tier. Position the following tier. To keep stacked tiers stable, sharpen one end of a dowel rod and push through all tiers and cardboard circles to base of bottom tier. To decorate, start at top and work down. Using Cake Dividing Set, divide 6 in. round into 8ths. Pipe tip 3 drop strings from division points measuring 1 3/4 in. from bottom plate at lowest point. Pipe tip 16 zigzag puff top border. Add tip 17 zigzag garland bottom border; pipe tip 3 drop strings over garland. Using Cake Dividing Set, divide 10 in. round into 8ths. Pipe tip 17 zigzag garland measuring 1 1/2 in. deep; add tip 3 double drop strings. Pipe tip 18 reverse shell top border. Pipe tip 17 zigzag garland measuring 1 1/2 in. deep; add tip 3 double drop strings. Pipe tip 32 bottom shell border. Using Cake Dividing Set, divide 14 in. round into 12ths. Decorate as for 10 in. tier, except pipe tip 4B bottom star border and overpipe with 3 drop strings. Position flowers and add tip 352 leaves. Serves 69.

Tying the Knot - Graceful ribbon garlands dance around towering tiers. A field of silk or fresh flowers peeks out from the space in between. To make tulle veil: Glue a large puff of crumpled tissue paper to a dowel rod. At reception, push dowel rod into mock* cake, then drape with tulle. (*Note: To hold veil securely, we suggest a mock 8" cake be used. If more servings are needed or 10" is too large for bride to save, make an extra 6" or 8" round.) Prepare round cakes for center core construction. Position column in 16". Using Cake Dividing Set, divide 8" and 10" into 10ths, 12", 14" and 16" into 12ths. Swag measurements: 1" from top to point, dropped to depth of 2 1/2" for the first swag. Overpipe with two more swags. Add ribbon bows and streamers. Pipe swags and bows on 8" and 10" with tip 103; 12", 14", 16" with tip 104. Edge tops with tip 8 bead borders; bases (on all except 8" mock cake - it will be done after assembling) with tip 12 bulb borders. At reception, position flower garland on 16" top. Repeat procedure for each tier. (Hint: Cover tops of cakes with waxed paper to keep flowers away from icing.) Push dowel rod into back of mock 8" cake. Anchor 10" plate with column cap nut and position mock cake. Pipe tip 12 bulb border. Drape veil over dowel rod. Add flower spray (optional) and ornament. YIELD: Serves 272.

Crystal-Clear Divider Set
A Delicate Drape - Make all flowers at least 1-2 days in advance. Use gum paste (add a few drops of White-White Icing Color) and Gum Paste Flower Making Set to make the following: 8 small roses (five-petal) on toothpicks; 8 medium roses (2 rows of 5 petals each); 8 medium full-bloom roses (3 rows of 7 petals each). Use rolled fondant and apple blossom cutter from Flower Making Set to make 280 apple blossoms; cup flowers on thick foam, using rounded end of modeling stick. Make 350 pansies using pansy cutter from Flower Making Set. Use royal icing to pipe tip 2 dot centers in apple blossoms and tip 3 dot centers in pansies. Let dry on flower formers dusted with cornstarch. Bake and cool 4 Mini Wonder Mold cakes; cut lengthwise in half. Set aside. Bake and cool four 18 in. Half Rounds (2 in. high) to create a 4 in. high cake; bake and cool 2-layer 9, 12 and 15 in. cakes. Prepare cakes for fondant and stacked and pillar construction. Use Cake Dividing Set to divide 18 in. Round Cake into 8ths; attach Mini Wonder Mold halves to each division point with buttercream icing. Ice mini halves; pipe tip 1A large upright shells to create a skirting dimension on cakes. Cover cakes with the following amounts of rolled fondant: 18 in. Round with mini halves (5 pks.); 15 in. (3 pks.); 12 in. (2 pks), 9 in. (1 1/2 pks.). Smooth all with Easy-Glide Smoothers. Support 18 in. and 15 in. cakes with dowel rods. On 15 and 18 in. cakes, use garland marker to mark 2 in. deep garlands; on 12 in. cake, mark garlands 1 1/2 in. deep; on 9 in. cake, 1 in. deep. Using buttercream icing, pipe tip 2 cornelli lace on sides of 12 in. petal and sides of 18 in. round with mini cakes. On 18 in. cake, pipe tip 5 bead bottom border. Cut and shape the following pieces from 2 pks. of rolled fondant to form swags (8 for each cake): For 18 in. cake, 8 x 4 in. pieces; for 15 in. cake, 7 x 4 in. pieces; for 12 in. cake, 6 x 4 in. pieces; for 9 in. cake, 4 1/2 x 4 in. pieces. Gather pieces together to drape and attach to cakes with brush dipped in water. Position gum paste roses at swag points; small on 9 in. cake; medium on 12 in.; medium full-bloom on 15 in. Attach remaining flowers to cake with tip 3 dots of buttercream icing. Add tip 2 dots to accent flowers on all tiers. Position ornament. Serves 227.

Garden Cake Stand
Pastoral Wedding Cake - Lifting garlands drape down to a bed of hushed garden tone roses on these beautiful tiers. Our gently scrolled Garden Cake Stand provides the ideal backdrop. Note: Violet rose color is made by combining Aster Mauve and Delphinium Blue. Use spatula stripe method to make roses and rosebuds. With royal icing makes 34 assorted color 5-petal roses with tip 102 and tip 7 bases; 96 (32 of each color) tip 103 roses and tip 10 bases; 102 (34 of each color) tip 103 rosebuds. Ice and position 2 layer cakes on cake boards and plates. For 8 in. cake: divide into 12ths. At center front and back of cake, mark 1 in. below top edge. At adjacent division points, mark 1 1/2 in. down from top edge. At remaining division points, mark 2 in. down from top edge. Pipe tip 3 string garland between markings. Over pipe tip 48 swag, then tip 102 ribbon swag. Add tip 1 cornelli lace below garland. Add tip 3 dots and fleur de lis. Pipe tip 16 top and tip 18 bottom shell borders. For 12 in. cake: divide into 12ths. Mark 1 1/2 in. down from top edge of cake. Pipe tip 48 ribbon swag from markings. Pipe tip 103 ribbon swag above tip 48 ribbon swag, add tip 2 cornelli lace. Pipe tip 102 ribbon swag above tip 103 swag. Pipe tip 3 dots and fleur de lis. Add tip 16 top and tip 18 bottom shell borders. For 16 in. cake: divide into 6ths. At the 6th division, mark 1 in. down. Measure 2 in. form each side of marking and mark 1 1/2in down from top. Measure 2 in. from the 1 1/2 in. markings and mark 2 in. from the top. Pipe tip 3 drop strings at markings; add tip 1 cornelli lace below strings. Add tip 48 ribbon swag and top 102 ribbon swag. Pipe tip 3 dots and fleur de lis. Add tip 18 top and bottom shell borders. Position roses and buds at base of cakes and top of 12 in. and 16 in. cakes. Add tip 352 leaves at the center of the 12 in. and 16 in. cakes; add tip 3 stems on 16 in. cake. At reception, position tiers on stand, add ornament, flowers and greenery. YIELD: Serves 156.

Rose Petal Romance - Prepare whipped topping according to package directions. Ice 2-layer 8, 10, 12 and 16 in. cakes smooth (torte and fill to create 3-in. high cakes). Cover cakes with tip 1 sotas . At reception: Pipe tip 21 shell bottom borders. Press rose petals on borders. Position fresh flowers in crystal bowl and on cake tops. Position 8, 10 and 16 in. cakes on stand; place 10 in. cake on separator plate. Drape tulle around stand; position ornament. Serves 194.

Crystal-Look Plates / Pillars
Resplendence - In advance, make approximately 296 large and 212 small royal icing swirls: Place waxed paper over patterns, use royal icing and tip 3 to pipe small swirls and tip 6 to pipe large swirls. Make extra to allow for breakage and let dry. Ice 2-layer cakes smooth with buttercream icing. Position 8 in. cake on 9 in. plates stacked with 7 in. pillars, place 12 in. cake on 13 in. plates stacked with 5 in pillars, place 16 in. cake on 17 in. plate, raised with 12 in. craft circle. Attach royal icing swirls to cake with tip 2 and buttercream: On all tiers, attach row of small swirls on top edge of cake, attach row of large swirls on side of cake and attach row of small swirls below large row. Pipe tip 7 bead bottom border on all cakes. Attach a large swirl between every third bead using tip 2. You will use 44 small and 53 large swirls on 8 in. cake, 62 small and 83 large swirls on 12 in. cake and 106 small and 160 large swirls on 16 in. cake. At reception: Position fresh flowers, taper candles and greenery. Serves 156.

Hearts - When you order floral arrangements, bring Crystal-Look Bowls, Hearts and Stylized Couple. The two parts of the bowl are used as individual vases. Glue ribbon to stairs. Prepare two 6 in.; one 8 in.; two 10 in.; one 14 in. 2-layer cakes for stacked construction. Using Cake Dividing Set, mark 6 in. cakes into 4ths and all the rest into 8ths. Imprint sides of 6 and 14 in. cakes with scroll heart pattern press. Cover marks with tip 18 scrolls. Pipe tip 18 fleur-de-lis on sides of 10 in. cakes. Trim sides at bases with tip 18 swirled shell "v's." Pipe tip 88 ruffle garlands on sides. Edge cake tops with tip 18 shell borders. Edge bases with tip 88 ruffle borders (double ruffle at base of 14 in. cake). At reception, position cakes on pillars with flowers. Arrange cakes and add stairways. Place bouquets on cake tops and at foot of stairway. YIELD: Serves 194.

Our Blue Heaven - Mold the following fondant accents using the Classic Accents Mold Set at least 48 hours ahead (make extras to allow for breakage): 4 bows, 6 diamond scallops, 6 bells. Knead extra confectioners' sugar into fondant to prevent sticky texture; lightly dust fondant mold with cornstarch. Press a small amount of fondant into mold; imprint firmly, remove and dry flat on waxed paper. Mold 6 swan duets as above, but set on largest flower former dusted with cornstarch to dry. Let all dry at least 48 hours. Prepare 2-layer 7 in. round, 3 in. deep, 2-layer 12 in. hexagon, 3 in. deep, and 2-layer 15 in. hexagon 4 in. deep for rolled fondant and stacked and pillar construction. Smooth fondant on cakes using Easy-Guide Smoothers. Decorate 7 in. Round: Using Cake Dividing Set, mark cake into 4ths. Following Classic Accents package directions, mold 4 cameo couples. Brush back of cameos with water and position on cake at division marks. Attach bows to top edge of cake between cameos using dots of icing. Outline cameos with tip 2 beads; add tip 2 drop strings and dots 1 1/2 in. deep to connect bows with cameos. Mold bead trim fondant border for all tiers; position at bottom border of 7 in. tier, attaching with decorator brush and water. Decorate 12 in. Hexagon: Attach rectangle scallop to each side, using Decorator Brush and water. Attach bead trim bottom border. Pipe tip 2 beads around rectangle scallops; add tip 2 dots. Decorate 15 in. Hexagon: Do the following separately for each of 6 arched back drop pieces. Tint fondant and roll out larger than back drop pattern. Moisten area on side of cake where fondant will be positioned. Do not brush water beyond area where finished fondant piece will be positioned. Position blue fondant piece on cake, set pattern on fondant and carefully trim around pattern edge using a small paring knife. Using plastic ruler and pastry wheel, score fondant every 3/4 in. for quilt effect. Mold 24 round scallops from tinted fondant, cut in half and position around bottom border of cake, trimming to fit as necessary. Attach bead trim bottom border. Using tip 3, edge arched backdrop with beads and attach fondant bells to corners with dots of icing. Position swans and secure to base with a small piece of fondant brushed with water, press lightly. At reception, set up fountain, pillars: assemble cake, add fresh flowers, Crystal-Look swans and ornament. YIELD: Serves 122.

Fluted Bowl Separator Set
Love Above It All - Prepare 2-layer cakes for alternate 2-plate construction following directions from separator set. Prepare cakes for rolled fondant by lightly icing with buttercream. Cover with fondant; smooth with Fondant Smoother. Position 8 in. cake on 10 in. plate from set and 12 in. cake on 14 in. Silver Cake Base. Randomly pipe tip 4, 6 and 8 balls on cake tops and partially down cake sides. Leave center of 12 in. cake undecorated to accommodate 6 in. plate and globe. Pipe tip 6 ball bottom borders on both tiers. At reception: Assemble cake with Fluted Bowl Separator Set. Position flowers on cake top. Serves 60.

Floating Tier Stand
A Rich Future - Several days in advance, make 130 small and 60 large gum paste leaves: Make extras of both leaf sizes to allow for breakage. Prepare 2-layer cakes for rolled fondant by lightly icing with buttercream. Cover cakes with rolled fondant; smooth with Easy-Glide Smoothers. Pipe tip 5 bead bottom border on each cake. Randomly arrange leaves around base of cake, attaching with buttercream if needed. Randomly pipe tip 2 dots on cake sides for a dotted Swiss effect. At reception, position cakes on cake stand. Position ornament. Serves 110.

Roses and Lace - Several days in advance: Use rose royal icing to make 120 tip 101 roses on tip 6 bases and 51 tip 103 roses on tip 10 bases. Make extras to allow for breakage and let dry. Ice 2-layer cakes smooth; position on same size cake circles and attach to included separator plates with icing. Divide 14 in. cake into 10ths, 10 in. cake into 8ths and 6 in. cake into 6ths. Mark garlands at division points with garland marker, lowest part of garland measures 2 in. down from top edge of cake. Pipe tip 2 cornelli lace on cake tops and down sides, ending at garland markings. Attach roses at garland marks with tip 6 and buttercream icing. Position 1 tip 103 rose at deepest point of garland and add 3 tip 101 roses to each side of tip 103 rose to cover entire garland imprint. Repeat process on each tier. Attach tip 103 roses in clusters on top center of each tier. Pipe tip 352 leaves around mounds of roses and along rose garlands. Pipe tip 70 shell motion bottom borders. Serves 116.

A Country Western Union - Lightly ice 2-layer cakes smooth. Pipe Tip 8 and 48 basketweave on all cakes. On 6 in. cake, pipe Tip 18 shell top and bottom borders. On 10 in. and 14 in. cakes, pipe Tip 18 top and Tip 21 bottom shell borders. On all cakes, edge bottom shells with Tip 4 zigzag. At reception, place cakes on stand. Position flowers in crystal-look bowls and ornament. Serves 148.

The Bridal Bouquet - A cake for the purist at heart. Our scrolled cake stand holds three lighter-than-air tiers, each punctuated with glorious fresh flowers. This is an obvious choice for the garden reception, where floral beauty radiates from every detail. Easy to decorated and assemble, it's a time-saving option for those who like to "do it themselves". Ice 2-layer cakes fluffy with angled spatula on separator plates. Use an ample amount of boiled icing on cakes. Fluff and swirl quickly. Boiled icing cannot be resmoothed or reworked like buttercream. Touching up after the initial icing will leave marks. At reception, position cakes on Garden Stand, add fresh flowers and wedding topper. Serves 116.

3-Tier Wedding Cheesecake - Cheesecake is becoming a very popular choice. This luscious recipe is from The Cake Bible by Rose Beranbaum. Use 12 in., 10 in., and 6 in. cake pans, each 3 in. deep, plus 3 large pans to serve as water baths. (The sides of the water bath pans must be 3 in. or under or baking will be slowed.) Grease the baking pans and line the bottoms with parchment or waxed paper. To Mix Batter: Arrange oven racks as close to the center of the oven as possible with at least 4 in. between them. Preheat oven to 350°F. In a mixing bowl, beat cream cheese and sugar, preferably with flat beater, until very smooth (about 3 minutes). Beat in the cornstarch. Beat in the eggs, 1 at a time, scraping down sides of the bowl until smooth. Add the lemon juice, vanilla and salt and beat until mixed. Beat in sour cream just until blended. Pour the filling into the prepared pans. Set the pans into the larger pans. Fill larger pans with at least 1 in. hot water. Bake in preheated over for 50 minutes. Turn off the oven and allow the cakes to cool in oven without opening the door for 1 hour. Remove to racks and cool to room temperature (1 hour for the smaller layers, longer for the larger one). Cover with plastic wrap and refrigerate overnight. Recipe requires a 5-quart mixer large enough to handle the batter in 2 batches. It can also be prepared in several batches in a food processor. Note: Use glass measuring cups. To Unmold: Have ready, matching size cake circles. Attach to Floating Tier Stand Plates with icing. Run a thin-blade metal spatula between pan and cake, making sure to press well against the sides of the pan. Place pan on heated burner for 10 to 20 seconds, moving it back and forth. Place prepared plate against pan and invert. Remove pan and parchment. If cake does not release, return to the hot burner for a few more seconds. Refrigerate until ready to frost with White Cream Cheese Icing (recipe follows). Store: Three days refrigerated before frosting or decorating: 24 hour refrigerated after decorating. Texture is changed by freezing. Serve: Lightly chilled. Used with permission of William Morrow & Co.

White Cream Cheese Icing
Ideal for frosting tiers and piping simple decorations.

Ingredients:
24 ounces White Candy Melts
4 (8 ounce) packages cream cheese, softened
2 cups unsalted butter, softened
1/4 cup lemon juice, freshly squeezed
Melt Candy Melts according to package directions. Allow the coating to cool slightly, stirring occasionally (don't let it set up).

In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled coating until smoothly blended. Beat in the butter and lemon juice. Store: 2 weeks refrigerated, 2 months frozen. Allow to come to room temperature before rebeating otherwise icing may curdle.

Hints: Buttercream may separate slightly if room temperature is very warm. This can be corrected by setting the bowl in ice water and whisking mixture. The buttercream becomes spongy on standing. Rebeat to restore smooth creamy texture. Use ice to chill your hands during piping to maintain firm texture.

To Decorate:
Tools:
Tip: 21
Floating Tiers Cake Stand
Cake Circles
Pastry Brush
Ingredients:
7 pints of medium size strawberries (extras may be served alongside) cleaned and dry
A jar of strawberry glaze
Ice cakes smooth with White Chocolate Buttercream Icing. Coat cake tops with a thin layer of strawberry glaze. Cover tops with half and whole (in center) strawberries. Brush with strawberry glaze. Edge tops with tip 21 "fleur-de-lis" (no center shell). Edge bases with tip 21 comma-motion shells.

Serves 150.

FOUNTAIN STANDS
Loves Impression - A perfect pinnacle of fondant enrobed tiers. The colors are muted, echoed by the pretty patterned ribbon. Decorating is easy, using pattern presses and buttercream. Prepare 7 2-layer 8 in. cakes, and 1 each 2-layer 12 and 16 in. cakes, for rolled fondant and pillar stacked construction. Cut fondant into strips 1/8 in. narrower than ribbon width. Lightly brush water on fondant, position around bottom edge of all tiers. Fondant strips are easiest to handle in 4 to 6 in. lengths. Position ribbon over fondant strips, securing at back of cake with dots of icing. Pipe tip 14 bottom shell borders. Using Cake Dividing Set, divide 8 in. tiers into 4ths, 12 in. tier into 6ths, and 16 in. tier into 8ths. Imprint scroll pattern press on both sides of division marks. Using tip 14, outline imprints and add fleur-de-lis. At the Reception, position 6 8 in. cakes in a circle, place wood or styrofoam block (measuring as tall as 8 in. tier and board) in center of cakes. Place 18 in. plate on top. Assemble fountain, position stacked tiers on pillars. Pipe tip 14 scallop around edge of plate. Arrange fresh flowers in holders and position ornament, bridesmaids and groomsmen. Serves 306.

Gazebo Grandeur - Ice 2-layer cakes smooth and prepare for stacked and pillar construction. Imprint sides and top edges of 8 and 12 in. cakes with small C-Scroll press (do not imprint areas where plate and ornament will be positioned). Repeat on 16 in. cake, using medium C-Scroll. Outline imprints and over pipe with tip 13; embellish scrolls with additional tip 13 reverse shell scrollwork. Pipe tip 6 bead bottom border on all cakes. Edge 10-inch plate with tip 13 e-motion. At reception: Assemble fountain and gazebo kit. Arrange fresh flowers with oasis in flower holder ring (no longer sold...make your own using styrofoam) and crystal bowl. Position ornament. Serves 156.
 
 
 


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