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Learn how to make a wedding cake in this three part wedding cake recipe series. In this part, I will show you how to decorate a wedding cake with ribbon and flowers.
Part 1: http://youtu.be/134j3CCEsQM
Part 2: http://youtu.be/FnUaF9Br5UI
Materials:
• Three tiered cake (see Part One and Part Two)
• 1 1/2" polyester pink ribbon
• 4 large artificial pink Roses
• small pink artificial Hydrangeas
• artificial greenery
• vanilla buttercream
Procedure:
1. Cut ribbon lengths as follows: 33"-10" cake, 27"-8" cake, 20"-6" cake.
2. Wrap each ribbon length around the base of the cakes, ensuring that the ribbon is along the bottom of each tier. Use small amounts of buttercream to "glue" the ribbon to the cake.
3. Place greenery between the bottom and middle tier in desired location. Place one large rose in the centre of the greenery and two small hydrangea pieces on either side of the rose.
4. Repeat placement of roses, greenery and hydrangeas in desired locations between tiers.
5. Place a collection of greens, roses and hydrangeas on top of the cake if there is no topper to be placed there.
6. The cake can be placed in the fridge until it is ready for delivery time. It is best to not have the cake sit out more than an hour or two prior to the cake being served and eaten.
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