Prepare tiers: Trim layers. On corresponding-size foam boards, fill layers with Lord Baltimore filling to make 4-inch-high tiers. Coat tiers with frosting; smooth with a bench scraper or offset spatula.
Assemble tiers: Place 10-inch tier on cake board. Insert 8 dowels into tier, forming a square about 3 inches from edge. Center and place 6-inch tier on top.
Decorate tiers: Fit a pastry bag with a coupler and an Ateco number 4 round tip, and fill with remaining frosting. Pipe a pearl border around tiers' bottom edges and up corners. Carefully remove fleurs-de-lis from sheets using an artist's palette knife or offset spatula. Press into frosting around tiers' top edges; carefully spoon nuts inside fleurs-de-lis border to coat tops of tiers.
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