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I made this cake for Melonie and Edwin Lloyd for their modern vintage style wedding. The bottom tier is a double height (6”) rich fruit cake, the middle tier is a 3” vanilla sponge and the top tier is a double height (6”) vanilla sponge. All the tiers were covered with fondant and decorated with flower paste ribbon roses, rosettes, pearls and lace. I completely fell in love with this one and didn’t want to let it go!
To see my other cakes go to hellobabycakes