I believe this is one of many concepts that I came up with late at night during a frequent long drive over the border to and from Canada. While my husband drives and listens to music, I am often reaching for the reading light and scribbling in my notepad …

This is cake design 49A posted on The Beverley Way Collection website. It is a fairly simple cake to put together and the extension pieces can be applied to many shapes of cakes. The cake shown is composed of an 8", 12" and 16" round, each cake approx. 4" high when covered in fondant. The extension pieces are composed of traditional royal icing piped and dried over a curved surface. The drawing template used to create the extension pieces is quite elementary as well as is the construction of the drying tube. The white roses are typical hand piped royal icing. The decorative icing work on this cake uses only three common Wilton round icing tips.

I would love to see this one recreated in two tones. You will need to calculate the circumference of your cake even if it is square so you will know how many side pieces you will need and to make sure that you evenly space them around the cake and not have any gaps or major overlaps when you get to attaching the last few side pieces. When fully dry, these icing extensions are quite manageable, more than you might think at your first glance of the photo!