What about white with a very slight marbled effect in the antique gold, fuschia should look ok with that. For accents you could used the mosaic pattern from the background of the fountain or the lattice of the chairs? Grapes and vines and leaves always look great too.

I think you are over stating the thought of fushia. My thought is to throw in some fushia, use an array of pink flowers with a few small fushia, to blend in with her colors. Here are a few picutes from here on CC


http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=search&search=pink%20wedding&cat=0&pos=291&search=pink%20wedding
With the grapes, you would need to see if the grape color would blend witht the fushia or clash?

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=search&search=green%20wedding&cat=0&pos=10&search=green%20wedding
With this cake you could use an antique ivory buttercream, green ribbon to match the green on the shutters, and incorporate small fushia flowers into the flowers with softer pinks and ivory flowers.

http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=search&search=pink%20wedding&cat=0&pos=1&search=pink%20wedding
This could also be done with small soft pink and fushia flowers and an ivory buttercream with the lace applique done with ivory fondant.

Just a few of my thoughts.

PS: I really wish someone would do a tutorial on how to post pictures into our reply.

Posting a picture in the message is easy

Right click on the picture you want, & select "Properties" -- at the very bottom. It opens a gray box, which the address/URL is listed. Highlight and copy the whole URL address.

In your reply box here, click on the small box above that says "Img", paste the URL address, and click that "img" button again.

Then your picture is posted.



See

I am testing the image with one of the links I posted in my previous post.

OMG, I was just looking through The book Cakes to Dream on by Collette Peters, she has a "Buckingham Fountain" cake that would be awesome, you could do it in BC with fondant accents. Just a thought, have you gotten any feedback from the bride yet? Good Luck!!!

Im still waiting on feedback... I e-mailed her some ideas Monday. She e-mailed me Tuesday and said she would be browsing around some websites look for ideas, and answer some of my questions this week. I know she is super busy, she has a very busy high paying type job....

I'd like to know what she is thinking so I can start refining the ideas a little...

I'm excited for you!
Wish I had a cool wedding like this to do!
Whatever you and the bride decide- I'm sure you'll do a great job!
And don't forget to post a pic !
Best of luck!

I just came across an awesome site, from another post here on CC. Some awesome Wedding Cakes, You may want to forward this web site to the bride to look over.
http://www.fantasycakes.com.au/categorypage.htm

There are some amazing cakes on that site. Thanks for sharing.

Ok, so I heard back from her... Im going to copy her e-mail. I know I have a lot of say in what actually happens with the cake, but I need some more input on this:

I think that you are on to something with the last
photo you sent (That was the beautiful green fondant cake with the ferns & fairies)...you have a knack for this! You
mentioned that temperature may effect what we can do
for the cake; the reception will be held outside from
6:30-8:30 at the end of May. After looking around, I
think we should go with the following components for
the cake. Let me know what you think though!

1) Shape: Round instead of square
2) Size: 4-tier with the tiers gradually increasing in
heigth (with the top tier being the tallest)
3) Finish: Not sure if fondant was used on that last
photo you sent but I like the smooth finish. Is it
possible to have that look with buttercream?
4) Cake Color: Antique yellow as the main color as
long as you think that you can get it close to the
color of the house and stear clear of lemon yellow,
sunny yellow, taxi-cab yellow, etc.
5) Cake Detail Colors: Creamy white for the details on
the cake--do whatever you feel would look best for the
stylistic details. I think that vines or grapes could
be really nice as long as they are done in a creamy
white color.
6) Flowers: Let's not worry about using flowers on the
cake for now
7) Flavors: one layer devils food flavor with no
filling, and one layer chocolate chip with chocolate
ganache as the filling. Choose what you think would
be best for the other layers.
Cake Topper: Not sure what we should use--let me
know what you think--maybe we don't need one?

If you think that a crisp white would look better than
a creamy white for the accent color for the cake, than
let's go with that. Go with whatever you think is
best!

I wanted to let you know that I have picked the
flowers that I am going to use: Dendrobium Red
Orchids Variety Sabin. Instead of fuschia, I have
decided to go with a deep red that has a slight pink
tone.

Ok, so here go my questions:

Each tier gradually getting taller?? How would that work... do you think thats a good idea, especially being top heavy with the longest tiers on top? Shouldn't the base be the strongest? I assume what she means is like say we are doing a 12", 10", 8", 6" cake... the bottom tier 2" deep, next 3" deep, then 4" deed & 5" deep..... would that look weird? If she wanted varying tier depths, would it be better to have the biggest on the bottom? Does anyone have a picture of something similar?

I'll mess around with colors, but what do you think would be best to get the antigue yellow color of the house--- Ameri Color gold?

For the scroll.design on the cake, would a creamy white or a white white look best against the yellow background? Im thinking of sugesting fondant, Ive never done a fondant cake and would love to have the experience... I have 6 weeks to practice..... I was thinking it would look nice to sponge the color on fondant and give it that stucco/painted look....

The cake is going to be outside, this is 6.30pm in AZ late May, we are probably looking at 90F... I may have to discuss the ganache with her, thats going to be too warm...... because of the temperatures, would fondant be ok? Be better than BC?

I am not a flower person, so I was thinking of having her order some more of the prhids and sit some on top for a cake topper? What do you think?

Question 4: try egg yellow and some gold.
Hopefully someone else can answer the other questions.

Also, I think doing a few sketches of the proposed design of the whole cake should be done for her approval.

I love everyone's ideas!!!! There are some beautiful cakes pictured here!!!

Okay For those of you followed this thread I think Darlene just posted a pic of her cake! But I can't find it! I saw it but now its gone!

grapes?

Rachel

Here is Darlene's new topic where she posts the cake she made=) Turned out beautiful!

http://forum.cakecentral.com/cake-decorating-ftopict-311803.html