CAKE OF THE MONTH – FEB. 2008

Baroque Medallions & Pearls

(View from left)

(Front view)

(View from right)

The tiers are covered with blue-tinted buttercream.

The sides are decorated with Baroque medallions molded with fondant and dusted with super pearl dust and sugar pearls also dusted with super pearl dust.

The bottom “George” borders are accented with strands of white pearls.

The topper is gumpaste flowers accented with pearls.