Roses And Ribbon Wedding Cake
The bride wanted all of these roses on the cake...I was running out of places for them! But she was thrilled! 12-10-8-6" white cake with bakery butter cream filling and frosting. Satin ribbon wrap to finish. This was the first time I carried this big of cake on my lap for the delivery...I held my breath the whole way!!!
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Sparkling Butter Cream A Hit!
Well, after much research, and a lot of time putting it together, the sparkling butter cream cake is now another completed cake project! Thank you to all who gave great tips on getting butter cream to sparkle! I sprayed the whole cake (before scroll work) with edible lustre spray in pearl color, from PME. I LOVE it!! I also used the Rainbow Sparkles from Light Vision Confections on the tops of the tiers. 5MM dragee accents and free form scroll work. Thanks for looking! I appreciate any comments! :)
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My First Ribbon Wedding Cake!
I have only done this using pans (for a stunt cake), but this is the REAL thing! Cake is classic white cake with bakery buttercream frosting. It is filled with home-made lemon curd. The tier sizes are 12", 10", 8" and 6". The ribbon is plain satin floral ribbon 2.5" wide. I used wax paper cut to the length and width of the ribbon around each layer first (to prevent grease or raspberry bleeding), then wrapped the ribbon. I used pearl head corsage pins to hold the ribbon! It was a BIG hit! :)









