I enjoyed making this one - it was 2 layers fruit and the top was sponge, because I could marzipan and ice the fruit well in advance it took the last min rush out of everything. The flower sprat was singapore orchids with filler flowers, leaves and ribbon sprayed with pearl lustre.
This cake was made for some friends as a wedding present - it was a 100% gluten free cake which was a challenge! The base tier was fruit cake - thanks to Grainne Hughes for the recipe, the middle and top tiers were gluten free sponge. The flowers were hand made out of (edible) flower paste, a rose dome for the top and singular roses for the corners.
This cake was for a friend's wedding in June this year. The flowers were hand made from (edible)flower paste and sprayed with pearl lustre to give them the sparkle. The cake topper was provided by the bride and groom. The cake was Fruit - Sponge - Sponge and my first go at stacking so it was a nerve racking experience!!
This was my first venture into wedding cakes - me sister and I volunteered to make this cake for a colleague at my sisters school - the calla lilies are hand made from (edible) flower paste and the cake topper was provided by the bride and groom - being a separated cake it was a good one to start off with!
