It’s day three — the wedding day — and all that is left is to assemble our confection. If you’ve been following along, you’ll see that after all the hard work we put into the preparation, this next bit is a cake walk in comparison. Ha. Ha.
Gob some royal icing inside the guidelines for the next tier, starting with the bottom tier.Align the second tier with your guideline, and then kind of drop it into place, while avoiding touching the sides of the cake with your fingers. Gob on some more royal icing.Drop on the top tier. That wasn’t so hard, was it?Now get your green licorice vines in order. I used four strands, which I “stapled” into place individually, using hoops of floral wire.
Make sure to staple the vines occasionally to the cake to hold them in place.A gob of royal icing and an ivy leaf with no stem will hide the end bits.Then I just started sticking in leaves by their stems into the cake around the vines. I made sure that, after the first one that was glued in, all the leaves were facing the same direction, but other than that, I tried to keep it as random as possible with respect to leaf colour and size.And it turned out better than I had expected.Tada!I treated myself to a beer after I was finished, even though it was barely noon. Before I did that, however, I put the completed, weighing-more-than-my-dog cake back into the fridge. Don’t drop it don’t drop it don’t drop it …Make sure to bring the cake to room temperature for at least two hours before serving.
Thankfully, the cake tasted even better than it looked — a marvel to be sure! I even managed to get it to the venue before it rained.