Prepare tiers (each tier consists of 2 or 3 layers): Trim layers; place one of each size layer, uncut side down, on a corresponding-size foam board. Carefully brush bott...
Although modern wedding cakes come in every shape, size, and flavor (vegan chocolate anyone), the stands that support them have mostly stayed in the bland category. Why...
Fluffy, snow-white meringue tops the layers of this cake. Unbaked meringue holds its shape well when piped; a large star tip (Ateco No. 869) was used to form these flute...
The icing-like trim on jasperware, developed in England in 1775, translates well to a wedding cake -- piped here in royal icing. This cake and base were covered with fon...
Hidden beneath a gentle flurry of bittersweet chocolate curls are three tiers of mocha spice cake made tender with sour cream. The cake gets a lift from coffee, ginger, ...
In 1886, a produce purveyor named Auguste Fauchon opened a food shop on the Place de la Madeleine, in Paris. A little more than a century later, the venerable house of F...
In a cheerful tower of a cake, five deep hexagonal layers are iced with buttercream; the tiers are piped with a star tip in opposite directions for a patchwork effect. T...
The subtle shine and diminutive shape of jelly beans remind us of colorful gems. So we arranged them into necklacelike garlands that appear to hang along the curves of t...
Clusters of spiky "petals" of soft meringue top the layers of this cake. The same meringue, spread smooth, covers the sides.. Chrysanthemum Cake. This layered pavlova is...
These designs are sized to fit the tiers in our photo, but they can easily be adapted for a different-size cake. To adapt for different sizes, print out the designs at d...