Monday, 14 January 2013

Red Rose and Pearl Three Tier Wedding Cake


Last week I was busy making a tiered wedding cake. So I began by baking my six, eight and ten inch round vanilla sponge cakes. I then  layered each of them with strawberry jam and two layers of vanilla bean buttercream and covered them in fondant.....


I then stacked the cakes and added my pre-made fondant rose and leaf embellishments....



I also added my pre-made fondant pearls......



As a final 'Butterfly Cakes' touch I added my signature pearlised hand-made fondant butterfly.....