Cake of the Month – June
2010
Daisies and Scrolls
The four tiers are covered with ivory
buttercream lightly sprayed with an edible pearl sheen. Purple ribbon is used for the bottom border
of each tier.
The daisies and scrolls are made from
gumpaste and then steamed. The daisy
centers are made from white fondant, dusted with super pearl dust, then steamed.
Flavors chosen for this wedding cake
were:
Tequila Rose, Pink Champagne, Red Velvet,
Kahlua Chocolate and Classic White.