Pyramid of Happiness: three-tier wedding cake – cream and other options with photos

The cake is one of the symbols of the wedding and family happiness of the newlyweds. It should be sweet, like their future life together, and beautiful to adequately decorate the wedding table. There are a huge number of options for such desserts - different sizes, shapes, colors, compositions. One popular option is a three-tier wedding cake. We will talk about it in this article.

This dessert looks chic and is suitable for holidays with a large number of people.

Tips for choosing

To avoid making the wrong choice and not disappointing your guests with a three-tier cake, use the following tips.

• Based on the number of guests, calculate the weight and size of the dessert. It is believed that the average serving size is about 150 grams, but it is better to take a small supply. If the dessert is high in calories, the serving can be 100-120 grams.
• Choose a pastry shop or pastry chef. Consider customer reviews, as well as the range offered.
• Think carefully about your decor. Most likely, the confectioners themselves will offer you many options. Even cream three-tier wedding cakes, not to mention desserts with fondant decorations, can have very different designs.
• Discuss all the details - composition, decorations, color, whether the dessert will be mastic or cream, what stand it will stand on, etc. Confectioners should listen carefully to your wishes and give advice based on their experience. Often the bride and groom are offered to try small cakes made according to the same recipe as the dessert.
• Order a small piece to try. If you don't like something, you can still change your order or make adjustments to this recipe.

Cake cream

Before you start, think about what your three-tier cake will look like. Perhaps it is worth tightening the cakes in mastic before the pyramid begins to assemble? Or maybe no mastic is planned at all and you would like to grease the finished cake with cream?

Try to create layers of cream between tiers. And the cakes themselves can be divided lengthwise in advance and soaked well with it.

Avoid creams that are too thin. If you find it difficult to choose, prepare a win-win option: heat 200 grams of butter to room temperature, beat at low speed until fluffy, add 250 g of boiled condensed milk, continuing to beat. Before starting work, keep the cream in the refrigerator for at least 20 minutes.

Why do you need a stand?

Three-tier wedding cakes on a stand look interesting even without special decoration. Special platforms for desserts are made of wood, chromed steel, plastic and brass. They can be bought or rented. The following photo of a three-tier wedding cake shows an example of a stand.

The platform for a three-tier dessert can be of two types. Let's look at them in the list below.

• A regular stand on which the lower tier is installed. In this case, your cake will be monolithic, and all three tiers will be fastened together.
• Stand of three shelves. In this case, all three tiers will stand on a separate platform, and they will be connected by a common rod.

Interesting! Carefully choose the wedding cake filling and its optimal weight.

Which option to choose is up to you. And if you want to make a three-tier cake into one, check out the master class on how to assemble it.

The problem with a multi-tiered cake is its weight and height - only the bottom tier must weigh at least three kilograms in order to support the two upper “floors”.

To bake and decorate a three-tier wedding cake, the pastry chef must be experienced - after all, the product can simply “spread apart” under the weight of the upper layers. To avoid this, make the bottom layer heavy, consisting of very dense biscuit dough, bake it well and do not add too much cream to it.

How else to decorate a wedding cake?

For some people, decorating a three-tier dessert is a real problem. After all, such a product has a large area that needs to be decorated with something. Chocolate is very popular. With its help you can create entire masterpieces. Even flowers cast from such material have an attractive appearance.

This is interesting: Wedding cake figurines - how to choose the right one

Many confectioners use fruits and berries for decoration. This decoration will be relevant if the wedding takes place in the warm season. Confectioners also create unusual compositions from ordinary protein cream. It can be pure white or any other color.

If desired, you can put some kind of inscription . For example, happy wedding day or happy sailing. A cake for such a celebration is, as a rule, a whole work of art that requires a lot of time and effort. Therefore, this work is most often entrusted to the pastry chef.

How to assemble dessert with your own hands

Assembling a three-tier wedding cake is challenging, thanks in large part to the bottom layer.

The lowest tier must withstand and not fall apart under the weight of the remaining floors. This can be achieved in two ways.

The first way is to make the base as heavy as possible. The second is to use skewers or wooden sticks to strengthen the bottom layer.

Let's look at the option of strengthening the cake:

• Buy a set of wooden skewers and cocktail straws at the store.
• insert one skewer into the center of the bottom tier.
• take it back and cut it to the desired length. Then cut the tube the same size.
• insert a skewer into the tube and stick it into the center of the dessert.
• repeat this a few more times in different places near the center.

After the above steps are over, feel free to install the second layer, and then the third. Now they won't put so much pressure on the bottom tier, and the cake won't fall apart.

The custom of selling a wedding cake came to us from ancient times. Back then it was still a “bride’s pie”, which had to be treated to every invitee, and to protect against the evil eye, guests gave a penny for the pie.

What materials are cake stands made from?

Wooden structure

Wood is one of the safest and most natural materials. Thanks to its texture, it looks very colorful. However, the wooden base must be protected from moisture and cleaning agents. Otherwise, it will quickly lose its appearance.

It must be remembered that wood “does not like” frequent washing.

For lovers of all things natural, a stand made from wood cuts is perfect.

Glass

Such a glass structure will not look too bulky and the cake, sitting on it, will appear to be floating above the table surface.

This material always gives the space airiness and lightness.

Metal

The metal base will create an atmosphere of elegance and add a bit of modernity.

This design is one of the most practical and wear-resistant.

Plywood cake stand

Today, plywood products decorated with burnt patterns are becoming very popular. An effective decoration would be the use of a carved leg or patterned edges.

Original plywood construction.

Cardboard cake stand

Cardboard as a material is not particularly durable, but it allows you to make a stand for a cake or pastry of any shape and size with your own hands.

Such a structure can be made from paper and cardboard.

This material is also suitable for the base, which confectioners often use when working with some designs.

You can cover the surface and edges of a not entirely attractive, but thin material using food foil or self-adhesive.

Choice of shape and color

The traditional shape of a wedding cake is round, and is now considered the most popular. But there are other options: a square three-tier cake, a dessert in the shape of a heart, a polygon, an asymmetrical cake, and also in the shape of various objects (it could be the Eiffel Tower, a car, a stroller - anything). The photo below is an example of an original dessert.

There is no need to limit your imagination - the possibilities of modern confectioners are endless. They bake completely different looking three-tier wedding cakes.

As for color, the traditional wedding color is, of course, white. But this does not mean that you should choose it - many newlyweds prefer bright colors, believing that they look better in the photo. You can make your wedding cake any color you want using food coloring.

Making soufflé and jelly

The top of the cake can generally be made not from dough, but from soufflé. Any Bird's Milk dessert recipe will work. Beat 10 chilled egg whites, gradually adding sugar (1 tbsp). At the very end, add 0.5 tsp. citric acid. Next, dissolve 10 g of gelatin in 100 ml of water. When the gelatin swells, pour the mixture into the whites in a thin stream, stir with a spoon and place in the mold. The soufflé will harden for at least 12 hours.

A jelly tier would also be an excellent option. To prepare it, add 1/3 less water to instant fruit jelly than the manufacturer recommends.

Filling

We have already said that the base of a monolithic three-tier cake should consist of a dense baked sponge cake and not contain too much cream. But when it comes to the top two layers or desserts that sit on a three-tier rack, there are no restrictions. And here again there are a lot of options! Let's look at the most popular ones.

• Meringue – layers of fluffy meringue are usually placed between sponge cake layers.
• Biscuit is the most popular dough. The biscuit is very porous and holds its shape perfectly. When the young people cut the sponge cake, they will get beautiful, even pieces.
• Cream - its choice depends on the base (type of dough). This can be cream whipped with sugar, cream based on condensed milk or sour cream, as well as butter. Newlyweds often choose a cream three-tier wedding cake.
• Nuts and dried fruits - they can change the taste of your dessert, as well as give it an incomparable aroma.

Size and weight

You need to think about parameters such as size and weight in one case - if you want to see a multi-tiered cake at your celebration. Most likely, you have already decided on the number of guests at your wedding, which means you can roughly calculate the required volume of portions. The appetite of your guests plays a big role. As a rule, some guests willingly gobble up all the dishes offered, while others eat only one or two spoons “out of decency.” The cake should be made with a small margin. When calculating for one serving, take one hundred and fifty grams. Multiply this number by the number of guests and add two to three more servings to the resulting result.

The shape of the future wedding treat depends on its weight

Therefore, it is very important to calculate it in advance. If the calculation results in a result equal to three kilograms, then you are very lucky

You can afford to make a classic two-tier cake. This dessert is characterized by good stability, and the likelihood that it will collapse during transportation is reduced to zero.

If calculations show that the future cake will weigh five or more kilograms, then it will be necessary to make another tier. Three-tier wedding cakes are elegant and graceful.

It is worth noting that with independent home production, it is permissible to make a maximum of five tiers. When trying to make a taller cake, there is a high risk of the entire confectionery structure collapsing. Such a delicacy requires not only more time and ingredients to prepare, but also deep culinary knowledge and skills. Don't forget that the bottom tier should be the strongest and densest element of the entire cake. When making the upper tiers, try to lighten each by two to three kilograms. Thus, the topmost tier should be the lightest and airiest in comparison with the underlying elements.

Dessert without mastic

Desserts are often decorated with mastic, but this is not necessary - you can make a beautiful decor without it. Three-tier wedding cream cakes can also be tossed aside. The photo below is an example of a so-called “naked” dessert.

As you can see, making a three-tier cake without mastic for a wedding is quite possible. Such desserts are not topped at all. They look very original: both the cakes and the filling are visible, and the decoration on top with flowers, berries or any other elements looks interesting.

Alternative methods: unusual dishes

If you really want to make a stunning dessert, but you are afraid that the task will be overwhelming, use a simpler method. Who said that a three-tier cake must be monolithic? Place the cakes on tiers of a special serving dish, as shown in the photo.

This dessert will look no less impressive, especially if you decorate the baked goods in the same style.

A highly anticipated part of a wedding is the cutting of the cake by the newlyweds. That is why the choice of dessert is treated with special care. Every couple wants this sweet product to taste good and look beautiful. In the modern world, there are a large number of cake options.

Today you won’t surprise more than one guest with a dessert in one layer. Most newlywed couples try to purchase two, three and four-tier desserts. Preparing them, of course, is not easy, but an experienced pastry chef can handle this task easily.

Design elements

Your guests will not immediately be able to appreciate the taste of the dessert, but they will immediately see its appearance. Like all other elements of a wedding, dessert should be very beautiful, and what exactly you mean by this concept is up to you. But remember that the cake should reflect the theme of your wedding.

If you are having a wedding in the style of Boho or Hipsters, then it would be strange to order a white cake, because such a wedding involves a riot of colors. It’s also strange to order a bright dessert for a wedding in a shabby chic or rustic style.

Here are the main elements used for decoration:

• figurines of young people (optionally, rings, doves, etc.), as well as any other figurines;
• inscriptions in cream;
• flowers (from cream or mastic);
• print (photo of young people);
• “fabric upholstery” of the cake (for this, the surface is treated with mastic and cheese);
• beads and berries from mastic.

How to choose the perfect wedding cake

1. Cake weight

The weight of the cake is calculated based on the average serving size - 150-200 g per guest. It is better to order a cake with a small reserve (up to 1 kg), in case one of the guests wants to enjoy a couple of pieces.

IMPORTANT! The minimum weight for a two-tier cake is 3.5 - 4 kg, and for a three-tier cake - 6 kg, otherwise the cake will look disproportionately small.

ADVICE! If you really want a two- or even three-tier cake, and the number of guests at the wedding is small, still order the dessert you’ve been dreaming about. Give the remaining pieces to your guests at home. To do this, buy plastic boxes and stylish take away paper bags. Or ask the restaurant administrator to prepare such packaging in advance.

2. Cake architecture

Once you have decided on the required weight, discuss the number of tiers with the pastry chef or choose an alternative to a multi-tiered cake.

A wedding cake can be:

• Single-tier
• Multi-tiered
• A composition of several cakes . For example, one two-tier and two single-tier cakes of different heights and diameters on different stands, but decorated in the same style. They can differ in the taste of the fillings, or each one can meet special requirements: dietary, children's, vegetarian - which is convenient when all the requirements cannot be combined in one wedding cake.
• A composition of different desserts. For example, a single-tier cake and cupcakes or desserts in cups for each guest.

IMPORTANT! A cake arrangement with desserts is often cheaper than a multi-tiered cake, but you will additionally have to rent a special dessert stand. A pastry chef or decorator will help you find the right color and style.

3. Cake shape

What shape of cake would you like to see at your wedding? Everyone is accustomed to the fact that, by tradition, the classic wedding cake has a round shape. In fact, there are a lot of options:

• Square
• Rectangular
• In the shape of a heart
• Unusual geometric shape: triangle, polygon, etc.

ADVICE! Cakes of unusual geometric shapes are popular at weddings, where similar elements are used in decoration - for example, polyhedron florariums on tables, loft-style lamps, geometric designs. At a wedding in a classic style, such a cake may look out of place.

4. Cake design

Don't be alarmed by this wording, it's just the arrangement of the tiers in relation to each other. So, the design of the cake could be:

• Classic - with tiers of the same shape, proportionally decreasing in diameter towards the top
• With tiers of the same shape, offset from the central axis
• With tiers of the same shape and different heights
• With tiers of different geometric shapes: for example, at the bottom - a square, and at the top - a circle or triangle

It is important to know when to stop! An experienced pastry chef you trust will suggest the best option for combining all these points in one dessert.

ADVICE! When assembling wedding cakes in two, three or more tiers, additional elements are used to support the structure - a central axis, substrates between the tiers and several fasteners in each tier except the top. Your pastry chef must warn the waiters about the presence of inedible elements in the cake. These parts must be removed when cutting.

5. Top coating of the cake

The classic version of a wedding cake with mastic is no longer relevant now. It will be appropriate only in cases where the mastic decoration emphasizes the theme of the celebration and cannot be executed just as beautifully using other confectionery techniques.

In modern confectionery shops, mastic has been replaced by cream cheese, glaze, velor, and chocolate ganache. Cream cheese is a delicious gourmet cream based on slightly salty Philadelphia cream cheese or its analogues - almette, cremette, etc. Velor is a matte coating made of chocolate and cocoa butter, which looks very much like a noble velvety fabric, and is applied using a spray gun.

N ude cake” or “naked cake” with open layers is very popular now

which is perfect for rustic weddings - it will add a touch of homeliness.

You can also order a wedding cake partially covered with cream, where the cakes only show through the top layer a little. This cake looks more elegant than a “naked” one and would be appropriate for a wedding in almost any style.

The design of a wedding cake without fondant is much more varied than the usual uniform structure. The surface can be either smooth and even mirror-like, or structural - from imitation lace to brush strokes or spatula.

IMPORTANT! Be sure to consider the time of year you choose for your wedding—not all cake topping ideas will handle hot weather well.

6. Cake fillings

Once you've decided on the shape and topping for your dessert, it's time to figure out what filling to choose for your wedding cake. Exactly in that order. After all, not every filling is suitable for a “naked” cake or an intricately shaped dessert.

Modern confectionery shops most often offer the following types of fillings to order:

• Sponge cakes with various creams and chocolate, fruit, nut fillings. Here the ratio of cream and filling to biscuit is approximately 1:1. Almost any coating is suitable for this cake.
• Mousse cakes are delicate desserts with a thin sponge layer and several layers of mousse (soufflé). These cakes are usually covered with mirror glaze or “velor”.
• Classic delicious homemade cakes - Napoleon, honey cake, bird's milk, etc. Any coating options are also suitable here.

ADVICE! Confectioners always offer several filling options to choose from - you can choose different flavors for each tier to please your guests. Just ask the waiters to offer guests options to choose from or order a weight based on several pieces with different tastes for each guest.

7. The inner world of a cake

Modern wedding cakes delight not only with their external design, but also with their obligatory beautiful cut. So, the color of the filling or cake layers can repeat the colors of the bridesmaids' dresses. Also in fashion are staggered arrangement of cake layers and vertically placed cake filling.

IMPORTANT! The color of the crust and filling should be harmoniously combined with each other. We advise you to trust the pastry chef - he definitely has a lot of ideas in store for unusual color and taste solutions, since he always follows new products and trends in the world of confectioners.

ADVICE! Be aware that bright food colors may leave marks on your lips and tongue. But they are completely harmless, provided, of course, that they are of high quality. Feel free to ask the pastry chef what dyes he uses.

8. Cake decor

The design of the wedding cake is selected depending on the style you have chosen for your wedding.

To decorate the cake you can use:

• Berries
• Natural flowers
• Decorative (not artificial!) flowers made of wafer paper or mastic
• Chocolate and chocolate decor
• Sweets: meringue, pasta, marshmallows
• Jewelry made from isomalt (hard caramel, from which even complex shapes can be made)

It’s better not to decorate cakes with store-bought sweets like Oreos or M&M’s - they will immediately simplify the entire design of the dessert, no matter how chic it may be.

Decorating with fresh flowers is now at the peak of popularity. Don’t worry about their durability - all flowers are saturated with water in advance and isolated with cling film (not tape!) from the edible part of the dessert. So they will definitely survive until the evening and will not affect the taste.

Wafer paper flowers look very beautiful, but are much more expensive as they are made by hand. One flower can take up to 5 hours of work and can cost up to 10 euros.

IMPORTANT! Do not entrust cake decoration to a florist without checking the details with the pastry chef in advance. If the decorator does not know the peculiarities of the interaction of plants with dessert, he can ruin the taste of the cake, despite the beautiful design. Also, the florist will not be able to correct the defect if he accidentally smears or damages the cake coating during decoration. Ideally, the florist and pastry chef should decorate the cake together.

IMPORTANT! Flowers for a cake are always a separate expense item in the floristry estimate. You shouldn’t try to save money and decorate a wedding cake according to the principle of “what’s left” - you definitely won’t get a result that you like.

ADVICE! Plastic figurines of newlyweds of dubious quality are no longer relevant. Replace them with original mastic sculptures or thematic ones that are related to the couple’s history: a bicycle, skates or a favorite pet. Any detail must be justified by the concept of the wedding, and its execution must be at its best.

9. Cake stand

This is an important element that should not be neglected. Gone are the foam circles wrapped in foil or fabric.

- laminated cardboard, a wooden or brass stand that matches the style of the wedding looks much more elegant.

ADVICE! As a rule, the cost of the stand is included in the total price of the dessert, but it is better to clarify this point in advance. Exquisite original stands with several tiers are expensive and are made to order - their rental will cost about 10-20 euros.

10. Delivery

Don't skimp on this point and don't ask guests to bring your wedding cake!

Your guests will not be able to guarantee the safety of the dessert and its “marketable” appearance for the simple reason that their transport is not suitable for this and they most likely do not have experience in delivering cakes either.

Pay the confectioner for delivery and don't worry anymore. After all, if something happens to the cake on the road, only a professional who will deliver it can correct the situation on the spot. In most cases, delivery within the city is free and already included in the price. But delivery outside the city will have to be paid 100% additionally.

The wedding organizer accepts the finished cake from the pastry chef only at the venue of the celebration and only then is paid for the work done. Getting to the location under proper conditions is part of the job.

ADVICE! Nowadays, many pastry chefs assemble and decorate the cake on the spot before serving, which guarantees its perfect appearance. Therefore, we advise you to choose a specialist who delivers the dessert himself, and does not just hand it over with a driver.

IMPORTANT! In order for the pastry chef to be provided with proper working conditions for assembling the cake in a cold room or allowed into the kitchen in a restaurant, he needs to have disposable gloves, a cap and a robe with him.

What else should you ask the pastry chef?

• Sanitary book.
  Check with your home pastry chef for availability. Its presence indicates that the pastry chef most likely has experience working with serious restaurants, because such establishments are sure to ask to see it.
• Pets.
  If you want to order a cake from a private pastry chef who works from home, check to see if he has pets. Even if a person guarantees that his pet is not present in the kitchen during the production of products, it may be better to refuse the services of such a master. After all, animal owners can be carriers of special microflora and carriers of diseases.
• Tasting.
  Ask if the pastry chef offers the opportunity to taste different types of fillings. You may be offered a tasting set. Specify its size, filling, cost and possible tasting date. Often a tasting set comes as a gift - if the weight of the cake you ordered exceeds 7-8 kg.
• Booking a date.
  For the best masters, free dates fly away very quickly, so at the first meeting with the pastry chef, check whether the date you are interested in is available, how far in advance you should book it and whether any prepayment is required for this.
• Vegetarian cake.
  Ask the pastry chef if he makes similar desserts. Most people agree to bake such a cake without any problems - and without experience, you will not be able to distinguish the taste of a sponge cake without eggs from a regular one. If there are not many guests at the wedding, only one tier of the cake can be vegetarian. The price of such a cake will not differ too much from the usual one.
• Serving the cake.
  Incorrect cutting of the cake can ruin its entire appearance, and guests may end up with inedible decorative elements on their plate. Ask the pastry chef to draw up a memo in advance or have him personally instruct the staff on how to serve and cut the cake.
• Photoshoot.
  If you want to take beautiful photos with the dessert, check with the pastry chef in advance how long the cake can stand when assembled. It makes sense to take a photo of the wedding cake itself and the couple with it during the daytime - but if you need to serve it only in the evening, you will have to discuss the appropriate storage conditions with both the pastry chef and the restaurant administration.

A cake arrangement with individual cakes is often less expensive than a tiered cake. However, you will additionally have to rent a special tiered stand for desserts.

For help in writing this article - many thanks to Victoria Barsukova, home confectionery Real jam

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Photos taken from open source Pinterest
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How decor depends on the time of year

The type of dessert you choose may also depend on the time of year the wedding is being held.

• Summer. “Summer Cakes” are the brightest. They can be green, red, yellow, decorated with sunflowers or ripe berries.
• Autumn. This is a time of muted colors - yellow, brown, dark red. You can decorate the dessert with fallen marzipan leaves or autumn flowers. It will look very original if the same flowers are present in the bride’s bouquet. Autumn cake can also be made chocolate.
• Winter. Such desserts are the “coldest” - they are decorated with white, purple, and blue shades. The cake can be decorated with snowflakes.
• Spring. A time of tenderness, new hopes and the awakening of nature. Use pastel colors - pink, peach, light yellow. And for decoration - of course, flowers.

Peculiarities

If you are going to make a wedding cake from mastic with your own hands, keep in mind that it can be used to model flat or three-dimensional images, and the rolled out layer covers the whole confectionery product. The result is a smooth matte surface with decorations of the artist's choice.

There are different recipes for mastic, but the simplest one involves using only water, gelatin and powdered sugar. If desired, add lemon juice, as well as oil and glycerin, so that the finished paste does not dry out so quickly. If everything is done correctly, you will get a plastic lump that is convenient to work with.

Before covering the cake, it is necessary to prepare it. To do this, they are soaked in a small amount of syrup or condensed milk and alternated with layers of filling. When the structure is assembled, the edges are trimmed so that there are no noticeable errors anywhere. At the final stage of preparation, the resulting stack of cakes is coated on all sides with a thin layer of cream to obtain the most even surface possible, and is sent to the refrigerator.

When the cream has set, the future cake is taken out of the refrigerator and covered with a thin layer of mastic. The edges are smoothed so that there are no folds, creases or bubbles anywhere.

If the dessert is multi-tiered, then other parts of it are made by analogy, which are then assembled together. Flat decorations are made from mastic using a silicone mold or three-dimensional figures are sculpted. All elements are fixed on the cake in a pre-thought-out composition, after which the dessert is ready for transportation. You can decorate such a dessert not only with mastic, but also with butter cream.

As for taste, future newlyweds can choose it at their own discretion, since it will still not be possible to please absolutely everyone. It is better to choose common options, since exoticism is often perceived as a meaningless fad.

First you need to choose the type of cakes. Shortbread, waffle and curd cakes are not suitable for weddings, since a massive cake will spoil due to its own weight. The best option is a sponge cake; it can be classic, vanilla, citrus, chocolate or honey. You need to take into account not only the taste of the cakes, but also possible allergies among guests.

There are dozens of cake fillings in the assortment of pastry shops, but not all are suitable for a mastic dessert. Too tender, liquid and wet will melt the paste, and it will flow, ruining the entire appearance of the masterpiece. It is better to choose a cream with a thick consistency, preferably based on butter, chocolate or protein. Many people like yogurt filling with a delicate fruit or berry taste.

A white fondant wedding cake can be made for any style of celebration, there are no restrictions. To ensure that the design matches the chosen theme, characteristic details are made, and the mastic itself is selected in a suitable shade. This dessert is also suitable for a classic wedding, but to simplify the work, mastic is used only for covering, and the decor is made cream. If you wish, you can purchase ready-made themed figurines at a candy store.

Summary

Choose a three-tier cake for your wedding, focusing on your taste and theme of the celebration. Don't be afraid to get creative! Let the dessert be beautiful and memorable, and leave a pleasant aftertaste for you and your guests!

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Useful video: master class on decoration

Two-tier beautiful wedding cakes made from mastic in photos of newlyweds are quite common. Each tier is assembled separately and soaked in the refrigerator, after which it is covered with mastic. The video tutorial shows how to decorate such a cake with a drapery of sugar mastic.

Think about how to make a wedding cake from mastic and how to decorate it before you start implementing your own idea. You can seek professional help. This will save valuable time before the wedding.