CAKE OF THE MONTH – JANUARY 2007

 

 

Scrolls and fondant lace medallions

 

 

This four-tiered wedding cake was designed for a Bridal Fair.  The tiers  are covered with ivory buttercream.  Fabric ribbon was used for the bottom borders and “George” borders were used for the top borders.

The brown scrolls are cut from brown-tinted fondant and dusted with brown luster dust.  The pink fondant lace medallions are dusted with pink pearl dust.  Silk pink hydrangea blossoms adorn the top of each tier.

 

I chose the brown, light pink color scheme for this design because I was recently advised by a local Bridal Shop that the “hot” colors for weddings now are browns and light pink.