Click on the image above to see step-by-step directions for building this tiered wedding cake.

Wedding cake trends come and go, but one constant remains — couples want a beautiful wedding cake. And simplicity can go a long way. Using one color keeps designs simple and elegant, and one large design element, such as a flower or bow, can give the cake visual pop. The two cakes featured showcase an emerging trend — differing tier heights. These cakes feature tiers similar in diameter but vary widely in height, allowing even small cakes to have a grand presence. The key to supporting the tall, thin cakes is ensuring the bottom tier is four inches in larger diameter than the tier above it. For example, an 8-in. round needs a 12-in. round underneath it. Using bands of a single color at the base of the tiers brings attention to the unique heights.

As for what is next in wedding cake trends, The Cakery, North Aurora, Ill., is beginning to see requests for columns and fountains. The '80s may be mounting a comeback.

1. For a three-tier cake, stack a 14-in. round layer with several inches trimmed off, a regular sized 10-in. round layer and two 8-in. layers iced together. Use several dowel rods to support each tier, and to add stability to the tall, narrow cake, run a dowel rod through the center of all three tiers.

2. Decorate the bottom tier simply, by using tip No. 45 to pipe strips of white icing down the sides of the cake.

3. Use a palette knife to smooth one edge of the icing strip into the side of the cake, creating a wave effect.

4. Pipe green bands of icing around the base of each tier with tip No. 1D. Add strips of white icing on the top tier using tip No. 7.

5. To make the single large design element, a flower, begin by creating the petals out of gumpaste. Place a rope of white gumpaste on a grooved mat, and roll it out.

6. Flip the gumpaste over so the ridged side faces up, then use a cutter to shape the petals.

7. Insert cloth-covered 2-gauge wire into the ridge of gumpaste on the petal. Before inserting the wire, dip it in a mixture of gumpaste and water, and then pinch the edges of the petal around the wire to ensure the petal is supported. Stamp the details on the petal by placing it on a leaf press.

8. Use a ball tool to soften the edges of the petal.

9. Place the petals over the bottom of an egg-shaped pan to give them a slightly curved shape while they dry.

10. Once the petals are completely dry, flip the pan over and place the petals inside the egg indentations. This allows the petals to keep their shape and prevents breakage until you are ready to use them.

11. Use a small flower for the center of the larger flower, and secure the gumpaste petals around it using floral tape. Spray edible glitter on the petals and place at the base of the top tier.

12. For a larger cake, stack two 14-in. layers for the bottom tier; three 12-in. layers for the second tier; two 10-in. layers for the third tier and four 6-in. layers for the top tier. Place bands of ridged black fondant around the base of each tier and add ribbon tails.

13. Prepare the ribbon loops from black ridged fondant strips. Fold the strips in half and pinch the bases. Use tissue or paper towels to hold the shape while the loops dry. Once dry, paint them with multicolored glitter.

14. Position four loops at the top of the tails to complete the bow. Attach the loops with buttercream icing. You can add a simple initial in the center of the ribbon to complete the design.

15. Or, you can create a large, fancy flower. Use an earring or brooch for the center of the glittery flower and place gumpaste petals around it.

16. Spray the interior portion of the petals with blue edible pearl glitter. Position the flower in the center of the bow to finish the design.

BOB BROUGHAM has more than 30 years of cake decorating experience, and he opened his own bakery, The Cakery in North Aurora, Ill., 18 years ago. He is a mostly self-taught decorator who made the switch to bakery after attending culinary school and working as a chef. He began competing in local competitions, and he recently participated in cake decorating challenges on the TLC series Ultimate Cake Off.