For as long as brides have dreamed of multitier wedding cakes, they have envisioned icing swirls and swags adorning them. Today's bakers (and brides) continue to make wonderful use of traditional piping techniques. As these creations show, designs can be fresh and unique. The designs on this dramatic tower mimic the elaborate cake-decorating style of Joseph Lambeth, a master baker in England during the 1920s and '30s. Fine garlands and latticework are piped onto the fondant in royal icing, as are delicate roses and bunches of grapes. The star and C-scrolls on top are examples of a technique called overpiping, in which a shape is layered over again and again, giving it depth.