For her wedding cake Alicia wanted something elegant and yet youthful. I drew out two sketches for her and she loved the second one, which incorporated elements from her invitation and her floral bouquet.
I wanted to highlight the circular pattern (inspired by the pattern on the invitation) on the bottom tier and hence chose to make it a tall tier : 8inches. I made close to 280 individual fondant disc, each of which was handout twice and then applied to the shimmer tier. A ruffled separator tier was introduced to give the cake height and symmetry. Alicia liked the idea of pearls and so we chose to highlight them by keeping the top two tiers clean.
From the bouquet we chose to incorporate dahlias, open peonies, blossoms, leaves and berries into the cake. Their main colours were ivory with a hint of lilac and so the flowers were all made using ivory gum paste. For the berries, we decided to make them lilac in colour.
The Cake: Bottom tier: white chocolate mud layered with passion fruit Swiss butter cream and iced with Belgian white chocolate ganache.
Middle tier: Moist coconut cake layered with French vanilla Swiss butter cream and iced with Belgian white chocolate ganache.
Top tier: Moorish orange and cardamom cake layered with french vanilla Swiss butter cream and iced with Belgian white chocolate ganache.
Priya Maclure , https://www.facebook.com/pages/Sugarpot/366464043911?ref=tn_tnmn