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.....
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