Cake
of the Month – November 2010
Mark
& Angie’s Wedding Cake
The tiers are covered with white
textured buttercream. Each tier has
chocolate brown ribbon borders trimmed with white pearls.
Tiers two, four and six feature fondant
lace borders accented with fondant pearls around the top of each tier. Tiers one, three and five feature fondant
lace scrolls around the center of each tier on the sides.
The fondant lace pieces, pearls and
scrolls are dusted with super pearl dust to give them a sheen. A silk hydrangea adorn
the top tier.
This cake served 300 guests. Flavors were Amaretto, Fudge Marble, Kahlua
Chocolate, Pink