First up is my brother's cake. I didn't know, when I went out to South Africa for his wedding that he and his gorgeous bride would ask me to do their cake along with the mother-of-the-bride. I was thrilled, of course! They wanted an all chocolate cake. Ideally, they wanted a crisp white chocolate collar around the cake with the top filled in with chocolate truffles (the cake itself was a rich "Bar One" chocolate cake). Since we didn't have the equipment required to make the collar, we settled for white chocolate panels, overlapping each other around each tier. The top was then filled with hand rolled truffles in 3 flavours: white chocolate rolled in coconut, milk chocolate also rolled in coconut, and dark chocolate rolled in cocoa.
Happy Anniversary Mike and DD!!!
The next cake I made for a good friend, and (ex) neighbour, of mine. The cake is adorned with a swarm of golden butterflies and covered in an intricate scroll pattern. All three tiers of the cake are dark chocolate sponge in 6 layers with vanilla buttercream icing. The cake is covered in ivory fondant with the piping done in ivory royal icing. The butterflies are made from fondant and coloured in three different shades of gold. It was delivered all the way up in Morecambe, and the whole thing was assembled at the venue (the butterflies were to fragile to survive the journey attached to the cake).
Next up is a cake that was designed to compliment an ivory and orange colour scheme. The bride wanted a modern wedding cake, but also wanted something quite simple and understated.
The cake is two tiers of moist carrot (and pineapple) cake with cream cheese icing covered ivory fondant ruffles. The top tier 'floats' above the 12" bottom tier. The Gerberas are fondant in three different shades of orange, with golden centres.
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