The piped design was based on a photo of one of Peggy Porschen’s cakes ‘Scalloped Pearls’, which the bride asked me to do. (gulp!!). I had not done this kind of thing before so was very apprehensive! This had to travel for nearly 3 hours in very hot and humid conditions, so forward planning was essential! Not a quick cake to do, but very enjoyable.

The bride supplied fresh flowers for this cake. As yet I do not have a clear photo of the cake with the flowers without the bride and groom pictured – the last picture here is one with them edited out of the frame and it is very blurred!

The bottom tier is a 12" Dark Chocolate Mud cake, the middle a 9" Victoria Sandwich (triple layered) and the top tier a 6" Chocolate Fudge Cake. The bottom two tiers are 4" deep and the top is 5". I used milk shake straws for dowels as recommended by a friend on facebook. They worked perfectly!

Additional photos show the cakes before the fondant was added. The fourth cake in the second last picture is a fruit cake which the mother of the bride made and asked me to decorate to match the others.