CAKE OF THE MONTH – SEPT. 2004
65TH WEDDING ANNIVERSARY CAKE
This is a four-tiered Pink Champagne cake with red raspberry filling and covered with white buttercream icing. Tip 22 shell borders with tip 16 side swags and scrolls. At each point of each swag is a rose molded from a tinted fondant/gumpaste mixture and dusted with luster dust to enhance the color, then steamed.
The silk floral arrangements were set in a Styrofoam base trimmed with silk ribbon.
The floral arrangements were simply set on a grease proof doilie on top of each tier for a simple removal when serving the cake.
The top tier was adorned with a large bow made from wired ribbon.
Ivory sparkle tulle was used to trim the cake stand..