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Rose-Petal Wedding Cake

A string of soft rose petals encircling this dainty wedding cake makes romantic use of this classic flower. The necklace of of pale petals -- cream and blushing yellow -- on the cake's first tier are complemented by the topper of one perfect rose fallen open. Lemon curd fills the butter-cake layers, which are frosted in white-chocolate buttercream tinted yellow.

  • Servings: 75

Source: Martha Stewart Weddings, Summer 2005


  • 5 round White Butter Cakes, one 6-by-3-inch, one 8-by-3-inch, and three 11-by-2-inch
  • 3 recipes White-Chocolate Buttercream
  • Lemon Curd
  • 1 round cake board (11 inches)
  • 9 wooden dowels (1/4-inch diameter)
  • 1 round 8-inch foam board (3/16 inch thick)
  • 1 round 6-inch foam board (3/16 inch thick)


  1. Trim cake tops. Cut 6-inch and 8-inch cakes horizontally into three even layers (do not slice 11-inch cakes into layers).
  2. Fill cakes: Place buttercream in a pastry bag fitted with a coupler. Pipe a 1/2-inch border around top edges of two 11-inch cakes. Fill each center with 2 to 2 1/4 cups lemon curd. Smooth with an offset spatula; chill until very firm, about 1 hour. Repeat process with two layers of the 8-inch cake and two layers of the 6-inch cake, using 3/4 cup curd for each 8-inch layer and 1/2 cup curd for each 6-inch layer; refrigerate until very firm, about 1 hour.
  3. Assemble tiers: Place one filled 11-inch cake on the cake board as the base; stack the remaining filled 11-inch cake, then the plain 11-inch cake on top. Thinly coat top and sides of assembled tier with buttercream to seal in crumbs; refrigerate until set, about 30 minutes. Repeat stacking process with 8-inch and 6-inch layers on corresponding-size foam boards, stacking two filled layers, then one plain layer. Thinly coat tops and sides of each assembled tier with buttercream; refrigerate until set, about 30 minutes. Remove all assembled tiers from refrigerator. Frost with more buttercream, smoothing tops and sides; refrigerate until set, 30 minutes.
  4. Stack tiers: Insert 5 dowels into 11-inch tier, arranging 1 in center and 4 evenly spaced at least 2 inches from edge. Mark top of cake on dowels; then remove, trim, and reinsert them. Center and place 8- inch tier on top. Insert remaining 4 dowels into 8-inch tier, arranging 1 in center and 3 evenly spaced at least 1 1/2 inches from edge. Mark top of cake on dowels; then remove, trim, and reinsert them. Center and place 6-inch tier on top. Decorate as desired with the remaining buttercream.

Cook's Notes

Rose-Petal Garland: To make a garland for an 8-inch-round tier, you'll require about a dozen fully opened roses in coordinating shades (we used 'Latin Ambiance,' 'Mystique,' and 'Skyline' roses) and 30 inches of 26-gauge wire (ours is yellow craft wire). Create garland on the day of the wedding and keep refrigerated. Remove petals from roses. Layer 2 or 3 petals and roll into a loose cylinder. Gently insert the wire through both sides of the roll to keep if from unraveling; slide flower roll along wire as far as it will go. Continue until garland is desired length. Place on cake, and twist ends together; conceal behind garland.

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