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Please give me your honest opinion & thanks for looking!

I love it... you did a great job...

Your icing looks great! What type of buttercream do you use? And I love the roses! It is a very elegant cake!

Beautiful design. Your roses are flawless! I love the look of the offset squares.

Thank you, but I have to state the roses were fresh/added by the Florist. I did offset the squares though! I'm learning sugar art & am very excited, so maybe a future cake will have sugar flowers. Thanks for looking & for both your comments! I just saw Heather's question - I used Betty Crocker Vanilla for this cake. I like Pastry Pride, but the vanilla is more firm & I am able to get a "fondant look", by letting it set in the fridge & then smoothing it. Contact me at Christina@OCakes.com for any othe...

Stunning!

Absolutely fabulous!

This could easily be in Martha's magazine. I love it!

Really beautiful cake!! Love the ribbon and the bead border.

That is icing from a can - good to know! It looks beautiful and flawless

I know, isn't that crazy? Canned icing can ultimately look like that? It takes time, but the texture is great to work with. My pastry pride & other frostings tend to be too "airy", so I pay a little more to get this look, but it's worth it!

Love the offset squares!!! I cannot believe that is canned icing!!! Great job. I like how you put the loose petals too.

Very pretty. I especially like the color cominbation. The maroon goes well with the rose colors.

Absolutely Gorgeous!! One of my favorites. Keep up the good work.

What a beautiful cake!

Fabulous, What size pans did you use?

May I ask...how do you wrap the ribbon around the cake? Meaning...how do you keep it put where you want it. Also...what is your icing technique. Your cake is perfectly squared! Beautiful job...Georgous!!!

Farney, sorry this is going on 4yrs, I don't get e-mail updates for comments. I crumb coat & let it set in the fridge. Then add another coat as smooth as possible, let it firm in fridge. Add a 3rd coat to continue smoothing, set in fridge. Bring out & smooth with a spatula (which I dip into HOT water repeatedly). On the corners, I get it as good as I can, touching-up as I go, letting it firm inbetween as needed. Hopefully that answers questions, sparks ideas or helps somehow! E-mail with any questi...

PS - Adding ribbon. I will wet the ribbon with a brush & it sticks to the BC (wet thoroughly for consistent color); or you can use BC if it's the type of ribbon that won't bleed thorugh.

What size pans did you use?

This was a 6"/10"/14", I haven't done another this large since then & have just been asked for one this October. Heavy cake! =) (no, I assemble it onsite when it's this huge!)