Scottish Wedding Cake

Scottish Wedding Cake on Cake Central

The top tier is vanilla bean with white chocolate ganache, the second layer is lemon with fresh lemon curd, the third layer is huckleberry champagne with hucklberry filling and the bottom layer is white with strawberry filling. The thistles are made according to Nicholas Lodge's method in his book "Sugar Flowers from around the world" and not a person in the room did not think they were real; however, very time consuming to make. The eternity hearts on the side are our own template design piped in royal icing and pearl dusted with super pearl.


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