CAKE OF THE MONTH – APRIL 2005
Click on cake below for more pictures
Lyle & Barbara White’s 50th
This 3-tiered cake featured white cake with buttercream filling and pink champagne cake with red raspberry filling all covered with golden ivory buttercream.
The top borders were piped with tip 22 and the extended bottom borders were piped with tip 140. Gold pearls bordered the bottom extended border. Tip 16 was used to pipe the side scrolls.
A cross was piped with tip 140 on top of the base and second tiers and was accented with white gumpaste roses and gold foil leaves. A gumpaste floral spray completed the decoration on the top of each tier.
There were three decorated side cakes – two chocolate and one white. They featured tip 22 borders and tip 16 corner scrolls. The flowers and leaves were molded from fondant/tylose added. The flowers were dusted with super pearl dust and the leaves were dusted with super gold luster dust. Then the flowers and leaves were steamed. A gold foil “Happy Anniversary” was placed below the floral spray.
For the presentation of the cakes at the reception, the 3-tiered cake was placed in the center with a side cake on each side. One side cake was held in the kitchen until needed.
The cake stand was decorated with tulle bows and streamers on each column and a garland of miniature roses and greenery was placed around the base of the stand.
