Chocolate Scrollwork On Ivory

 Chocolate Scrollwork On Ivory  on Cake Central

Design taken from Martha Stewart's China Pattern Cake series from the Weddings mag. Done in ivory white chocolate fondant (purchased, no recipe). Cake was triple-layer Dark Chocolate Cake brushed with Grand Marnier simple syrup, filled with double layers of fresh raspberries and milk chocolate buttercream. I did the scrollwork all by hand in melted chocolate. Tiers are 5.5" tall each. 6"/8"/10"/12". I intended to use my smaller ivory cake stand, but the cake weighed over 65 lbs, so had to use sturdier one.

Comments (27)

on

That's a nice stand! Never thought about the weight of the cake - good point! Very nice cake - sounds decadent!

on

Gorgeous as always. Saw your profile!! Nice to put a beautiful face to such beautiful cakes!!!!

on

That's a nice stand! Never thought about the weight of the cake - good point! Very nice cake - sounds decadent!

on

Gorgeous as always. Saw your profile!! Nice to put a beautiful face to such beautiful cakes!!!!


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