Spring wedding are so pretty.
After a long winter in the Northeast, it is so wonderful to have a cake that features spring flowers and colors.
This cake was for 125 guest. I used two Lady Mary cake board to create a double ring of ruffle for the cake to sit on. The 14" cake was Banana with Banana Custard, the 10"was Pina Colada Cake with Pineapple, and 6" was Marble cake with Fudge filling.
The exterior is bright white fondant with a satin ribbon at the base of each tier. To carry the theme of satin, the fondant was steamed after application, giving it a subtle shine. The flowers are pink roses, blue and green hydrangea all made of gumpaste.
The flowers were done in a wreath fashion so that the bride could give them to her mother and new mother-in-law as a keepsake. The bouquet at the top was keep by the bride.
Congratulations to the couple, and Happy Spring!!!
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