Rose Extra Tall Wedding Cake: A Behind-the-Scenes Look

It’s been a while since we featured a Cake of the Week. Life with the Costello family has been busy and scattered lately, but I came across photos of one of the more unusual wedding cakes I made and wanted to share the process and a few thoughts about it.

This cake stood three deep tiers high and was designed to make a strong visual statement. Covering the tall stacked tiers was challenging at first. Once I relaxed into the technique and remembered that any small cracks or imperfections would be hidden by the decorative folds, the work flowed more smoothly. The folds create texture and movement, turning modest flaws into part of the cake’s character.

Looking back at the images, I think the design could have benefitted from another band of roses around the edges — I’m trying to recall whether I added more roses after the photos were taken. What I do remember clearly is the time it took to make all the sugar roses and how much ribbon was used to create the looped accents between each fold. Crafting that many roses is a labor of love, and arranging them so they balance the cake’s height takes planning and patience.

The folded icing that runs down the sides of the cake works best when two people collaborate. One person can apply a strip of icing while the other checks alignment and smoothness. Consistency is key: the ends of each fold should finish at the same point on the back of the cake so the overall look remains tidy and intentional. There are simple ways to hide joins between strips — I used small heart decorations on each fold, but bows, buttons, or small rosettes can be equally effective depending on the theme.

Start each fold from the top of the tier and work downward. Measure the width of each strip of icing before cutting so every fold has the same depth; this uniformity gives the cake a professional, fabric-like appearance. I use a deep ruler for accuracy and keep the edge of each strip slightly thick to suggest the bulk of a draped fabric. Be careful not to make the edges too heavy, or the icing may slip. A tacky, slightly thick sugar glue helps the strips adhere without the need for excessive handling, which can mar the surface.

Sometimes small structural or cosmetic tricks make all the difference: reinforcing joins with a discreet edible glue, using internal supports for very tall tiers, and allowing each section to set before adding the next element helps preserve clean lines. For a tall wedding cake, balance is as important as decoration — both in terms of weight distribution and visual composition.

On a related note, the last Cake of the Week showcase included three delightful entries. One was a spooky chocolate and raspberry cake featuring a glossy raspberry coulis that resembled raspberry “blood” — a fun effect when done tastefully. Another standout was a charming Princess Carriage Cake. The maker’s daughter described her as “the best cake maker ever,” which is always heartwarming to hear and a lovely reminder of why we bake for celebrations.

So, what’s been baking for you this week? Have you started your seasonal or holiday baking yet? Are you looking forward to holiday baking shows or planning a special celebration cake? Whether you’re sharing decorated masterpieces or simple recipe successes, everyone is welcome to join in. Add your latest bakes, recipes, or photos to inspire others — decorated or unadorned, every bake tells a story and helps us all improve our craft.