So very excited, this was my first real wedding cake! So relieved nothing went wrong...!
A vintage style 3-tier wedding cake, made up of 12", 9" & 6" tiers. Bride's choice of design, from the Cotton and Crumbs' school of design, I only hope I did it some justice, I love their cakes.
Carrot cake with cream cheese filling, followed by Red Velvet with the same filling, and the bride's favourite - Victoria Sponge with raspberry conserve and vanilla buttercream filling. All baked from scratch, using free range eggs, real butter, organic oil and alcohol-free vanilla extract. Decorated with hand-moulded sugar roses and piped pearls. Lace border was real lace and the 'stand' is actually a 16" polystyrene dummy i covered in pink ribbon then more of the lace on top of that. Worked out well.