CAKE OF THE MONTH – MARCH 2005
Click on Cake above for Slideshow
This four-tiered cake had two tiers of Pink champagne with red raspberry filling and two tiers of Kahlua fudge with Bavarian cream filling covered with white buttercream icing.
The top borders were tip 21 shells and the bottom extended borders were piped with tip 140 and edged with strands of white pearls. Tip 16 was used to pipe the side scrolls on each tier.
The floral arrangements were placed on white styrofoam circles and silver metallic ribbon was used to cover the edges of the circles. Burgundy and white silk roses with greenery and metallic silver bows were used for the arrangements.
Burgundy and white silk roses with greenery were placed around the base of the crystal heart topper which had the bride and groom’s names and the date engraved on it.
The tiers were placed on silver foil-covered boards. White tulle bows with flowing streamers were placed on the pillars.