bake 3-tiers in 6-8-12-in 2-layers each. Frost in buttercream, smooth w/ spatula dipped in very warm water completely sides and top.
Start at back of cake and take angled spatula dip in warm water, and shake off. start at bottom and go up and circle back down to make marks.. up and down. Once knife starts to get icing caked on it and starts to make texture messier, you need to clean knife off and repeat water, and motion.
You can start at back again and add more texture or go over mistakes as this is a very forgiving design. *you will need to frost cake a little thicker, so when you make design, it won’t show cake underneath icing.
Stack 3-tiers together w/ supports. Get selected color of raffia and twist lightly to keep strands together. Wrap around back leaving a 2 inch extra overlap on each side to pin w/ U-shape pin (I use a large paper clip and shaped into U-shape). Cut raffia to fit tier w/ 2 in. + length on either side, so you can pin in center over both ends overlapping them, they will stay secure.
For top tier, I piped mound of icing in inner 4-in circle on 6-in. cake. Started w/top center to place 1st flower for guide, and after completed and disbursing flowers and colors, I added in flower buds for added texture.
Cake was also placed on log cake stand. For transportation, I place bottom tier before frosting on 14-in round thick cake drum.
ENJOY creating this simple rustic wedding cake! Can also be used for a side design in a 2-layer cake.
-- Nancy (Nancy's Fancy's Cakes & Catering)