This is the second of the wedding cakes I made for this weekend – at almost 1m high this is my tallest cake to date. It had a double-double-barrel 10" tier at the bottom – thats 4 layers, then double-barrel 6" and 4" tiers to top. The sugar flowers were handmade (my first in gumpaste) – I posted the arrangement earlier on CD. I’d never made anything so high before so was really glad it came together, especially as this was only the second time I’d covered a wedding cake in fondant and never on anything as high as that lowest tier. Luckily after the tricky experience of my other cake for this weekend (which I did first, you can see it on my cakes as I posted it just before this one) I learnt a few things and managed to panel it on first time, yay! I still had a fair few air bubbles to pop and smooth out, but I’m guessing I’ll get better at this with time. I can’t count the total number of hours that went into this, but I can say I enjoyed it all :) I’m happy it came out so well for such a good friend.
Red velvet cake with cream cheese flavoured ganache, handmade sugar flowers, sugar hanging beads, white chocolate leaves around the bottom tier, and cake lace. Also my own experiment in mm fondant recipe which turned out great despite my concerns with the tall layers :) yay for lucking out!
thanks for looking,
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