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Cake Central › Galleries › Wedding Cakes › Round Wedding Cakes › Photoset 7,796 of 46,209
 
 
Uploaded by DonnaOK
Feb 19, 2012 (4,585 views)
103 photosets in this album
Detail photos (1)

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In community album: Round Wedding Cakes
This has been a hot design this year, and I really love the way this cake looks in person.  You can't see in the photo, but it was covered in rainbow disco dust...and it sparkled like a diamond!  :)  Photo by Kevin Paul Photography.

Another rosette wedding cake....this time in Pink!

This has been a hot design this year, and I really love the way this cake looks in person. You can't see in the photo, but it was covered in rainbow disco dust...and it sparkled like a diamond! :) Photo by Kevin Paul Photography.
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    Comments (16)

    There are no comments yet
    daj22602 2/19/12 at 6:16pm
    I totally love this! Love the roses! Great talent!
    jani2316 2/19/12 at 6:22pm
    absolutely beautiful!!!. Great job.
    zuckerblumen 2/19/12 at 9:14pm
    Awsome! :) 23
    DonnaOK 2/19/12 at 10:19pm
    Thank you everyone. It is a really fun cake to make...and I have several more of these this year! :)
    jenscreativity 2/19/12 at 10:53pm
    gorgeous! What # tip did you use for rosettes?
    DonnaOK 2/20/12 at 2:18am
    Thank you, Jen. I use the large Wilton star tip. I think it's 1M.
    dreamaliciouscakes 2/20/12 at 5:35am
    absolutely stunning! do you stack the cakes and then do your rosettes or how exactly is this done?
    DonnaOK 2/20/12 at 2:04pm
    Hi Dreamalicious....I would be happy to help! I actually decorate the entire cake and then stack on site. I ice the cake first in the same color that the cake is going to be, then I let it set up in the fridge. I then hand pipe all of the rosettes. This cake was a 7-10-13-16. So, once I get all of the sides done on the tier I am working on, I then take the pan for the size of the tier above (i.e. if I am working on the 16 inch, I take the 13 inch pan) and trace it onto the cake where the tier above ...
    DonnaOK 2/20/12 at 2:06pm
    cont: (i.e. if I am working on the 16 inch, I take the 13 inch pan) and trace it onto the cake where the tier above will sit. I always do this on all of my cakes. It gives me an exact idea of where I need to dowel. I then dowel it, and then I add the rosettes to the top part of the tier. Then when I go to set up on site (I rarely deliver the cake put together....most of the time I set up on site), I just stack it....that way the pattern is all consistent, etc.. One thing that helps with picking up ...
    DonnaOK 2/20/12 at 2:08pm
    the tiers and not messing up the rosettes is using my little wilton tapered spatula. That will keep from tearing the bottoms of the rosettes off when you are setting it up. I hope this helps.
    mini_fish 2/20/12 at 2:22pm
    Gorgeous!
    mini_fish 2/20/12 at 2:22pm
    Gorgeous!
    mini_fish 2/20/12 at 2:22pm
    Gorgeous!
    DonnaOK 2/26/12 at 2:51pm
    Thank you, Minifish!
    annie-apple 2/27/12 at 10:30am
    are the rosettes butter icing piped? amazing
    DonnaOK 2/27/12 at 12:52pm
    Annie-Apple....yes, it's all buttercream!
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