Wedding Cake with Royal Icing Bridges and Sugar-Molded Bells
Work, Layout & Editing by Diane Shavkin NY
Pictures by Steve Shavkin NY

 

4-Tiered Cake with 4 Side Cakes
6", 8", 10" & 12" Layer Cakes
Side Cakes:  10" Layer Cakes

 
 
Top Tier & Second Tier Cakes
The top tier has a vertical design all around the side of the cake.  First a green vine is piped using a #2 tip.  Then, the yellow rose buds are piped on with a #103 tip.  Leaves are then added using a #66 tip.  The first leaf of each vertical line of the floral spray is piped to the right of the flower.  The second leaf is piped to the right of the flower.  The third leaf is piped to the right of the flower.  A top and bottom white shell border is piped onto the cake using a #20 tip with lighter  pressure for the top border.  White, plastic dividers separate the two tiers.  Sugar bells in an upright position adorn the section between the two tiers.  (The opening of the bells is upward).

On the second tiered cake, pipe the top white shell border of the cake using a #20 tip with heavier pressure than on the first tiered cake.  Do this  before piping or placing each floral spray (8 total).    The decorations are made by placing each of the eight groups of rosebud floral design equal spaces apart.  Green leaves are placed in a similar place for each of the eight floral designs.

 
 
The Third Tier from the Top of the Wedding Cake
White, plastic dividers separate the second and third layer cakes.  A horizontal floral design is piped around the side of the cake.   Sugar bells (lay flat) are placed in the section between the tiers (right on the plastic plate).    The top and bottom shell borders are piped using a #21 tip.  (Use lighter pressure for the top border than for the bottom border).  These borders are piped onto the cake  after the floral spray has been piped onto the side of the cake.  The three,  sugar-molded bells are placed on the plastic plate that is on top of this third tiered layer cake.

 
 
Bottom Tier of the Wedding Cake & Four Side Cakes
Eight, plastic, lace "wings" are placed equally apart around the outside of the cake.  (The "wings" can also be made of royal icing.)  The floral spray in each of the eight sections is in a trianglular shape.  A single rosebud is placed at the tip of the triangle.  (The bottom of the triangle is toward the bottom of the layer cake).  Rosebuds fill out the shape of the triangle.  A top and bottom white shell border is piped onto the bottom tier using a #32 or 22 tip using heavier pressure on the bottom border and lighter pressure on the top border.The four side cakes are all decorated in a similar manner.  Royal icing bridges connect each of the side cakes to the bottom-tiered, layer cake.  Three sugar-molded bells are placed at the end of each of the bridges.  A horizontal floral design, that is similar to the third tiered,  layer cake is piped on the sides of each of the four side cakes.  The board at the base of each of the side cakes is covered with florist foil.  A white, shell border has been piped onto the cakes using a #32 or #22 tip and the same amount of pressure as on the bottom tiered cake.

 
How to Make the Bridges

Piping the Royal Icing Bridges
Tape a piece of cellophane to a gallon jug.  Pipe a straight line for the left side of the bridge using a #22 tip.  Pipe a straight line for the right side of the bridge using a #22 tip.  Pipe a shell border on top of each of the straight lines of royal icing using a #22 tip.  Pipe a zig-zag line as shown in the sketch.  Make one more bridge than is actually needed in case of breakage.  Let the royal icing thoroughly dry before removing from the cellophane.  Note:  This should not be attempted in rainy or humid weather.

Bridges in the color scheme of the wedding cake can be accomplished by tinting the royal icing.  While the royal icing is still "wet" glitter or sparkles can be sprinkled onto the bridges.  Royal icing flowers can also be piped on the side lines of the bridges.

 
 
How to Make the Sugar-Molded Bells

Instructions:
Make a mixture of 1 tsp water per each cup of granulated sugar.  Place the food coloring into the water and stir to thoroughly dissolve the food coloring.  Pour the water into the sugar.  Knead with hands until completely blended.  (The sugar mixture can also be placed into a zip-lock bag in order to knead and mix the sugar mixture.)  Pack the sugar into a plastic bell.  Place a cardboard over the top of the bell.  Turn the bell over and slip the carboard out from underneath the bell.  Let the bells dry at room temperature.  Check the bells in about 2 hours and check to see how wide the dried border of the bell is.  Test this with your fingernail.  If the border is wide enough, scoop out the undried sugar with a spoon.  Let the insides of the bells dry thoroughly.  Pipe a border on each bell using royal icing and a #18 tip.  (Use the tip size that is appropriate for the border of the bell).  The border can be made of a color similar to the bell.  Place the bells onto the cake and secure with a dab of royal or buttercream frosting.

 
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