This lovely couple had a small cake for 50 servings, along with 13 dozen mini cupcakes.
A 14" styrofoam layer was used for the bottom of the cake allowing for the design chosen without adding unnecessary servings. The second layer is 10" White cake with Raspberry compote, and the top tier was a 6" Chocolate cake with a Walnut Mousse.
A single green hydrangea adorned the corner between the top two tiers.
Simply elegant!
The mini cupcakes were baked in gold foil papers. Three and a half dozen were made for each of the following flavors, White cake with Raspberry Compote, German Chocolate cake with Baileys Mousse, Banana cake with Banana Custard and Pecan cake with Pecan Buttercream.
The mini cupcakes allowed the guest to come and take one or several mini treats when they desired, as they were placed on a large table with additional cookies and sweets.
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