CAKE OF THE MONTH – NOVEMBER 2007

Wedding of David Rodriguez & Sarah Colombo

Wedding Cake

The four tiers were covered with brown tinted buttercream and smoothed to have the appearance of fondant. Cocoa brown ribbon was used for the bottom borders.

Fall leaves made from tinted fondant and dusted with luster dusts were placed to have the effect of falling leaves.

Flavors chosen for the wedding cake were Kahlua chocolate and White.

Brown roses made from gumpaste, gumpaste calla lilies and Fall leaves made from tinted fondant adorned the top tier.

The top tier

The Groom’s Cake

The groom’s cake was made by putting two bundt cakes together and covering with orange tinted buttercream. The grooves were made by hand using a plastic scraper that had a rounded edge. The stem and Fall leaves were made from tinted fondant.

The flavor of the groom’s cake was Tequila Rose.