Cake of the Month – June 2009

Scott & Amber’s Wedding Cake

This cake is covered with white butter cream icing and highlighted with pearl edible luster spray.  Lace fondant hearts accented with sugar pearl borders and heart shaped rhinestones decorate the sides of each tier.  White ribbon and white pearls are used for the bottom border of each tier.  Small cymbidium orchids and stephanotis complete the design.

The cake is supported by three crystal vases sitting on mirrors.  A cymbidium orchid is placed in the bottom of each vase with a teal corsage light.  Stems of dendrobium   orchids are placed between the vases with stephanotis blossoms with teal pearl centers.

The cake table

Close-up of the orchid arrangement

 under the cake