Three cakes done for cake tasting. Each round cake 4 and 6 inch; square 6 and 4.5. First time doing ruffles (my, oh, my does this require a lot of time!) and large peony. Thanks so much to Bakermama and Royal Bakery for their advice and expertise. Cakes included vanilla bean with vanilla bean swiss meringue buttercream, red velvet with cream cheese filling, and coconut with coconut cream filling. All were frosted with swiss meringue buttercream, then wrapped in white chocolate. Lace decorations were fondant. Flowers were gumpaste, except for large leaves on peony which were fondant with tylose added. Fun two days with sweet brides! Thanks for looking.
Carla Jo, California