This is a 5 tier cake which is intended to show several ideas which can be used in wedding cakes – it is also showing a non-traditional option of only having a 1″ different between sizes of tiers, where the norm is 2″. If you wanted an impressively tall cake, without so many portions, this is one way to do it – the bottom tier is still only an 8″cake, with the top being 4″.

The bottom tier is made from hundreds of individual sugarpaste circles scrunched up to make ruffles – this is quite time consuming, but very effective. There are two tiers which are plain except for the bottom part being covered in different sizes and colours of sugar dragees – I kept them neutral for this cake in white, silver and black, but they can be bought in all sorts of different colours.

For the monograms and the heart shape motif, I used cake lace which I then brushed with silver, and I topped off the whole cake with a sugarpaste peony flower to match the colour of the bottom tier.