Pink and gold

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I loved making this wedding cake. The bottom tier was strawberry and champagne; next tier up was lemon zest sponge with lemon curd and lemon zest swiss meringue buttercream; and top two tiers were white chocolate mud cake layered with passionfruit buttercream. The little elephants were hidden at the back of the cake as requested by the bride – they are both elephant lovers!

Rachel, Pompom Cakes, https://www.facebook.com/pages/Pompom-Cakes/284659204952502

pink gold leaf gold peony rose ranunculus gardenia

6 Comments

Calli Creations commented about 10 years ago

beautiful

You must never limit your challenges, instead you must challenge your limits

June ("Clarky's Cakes") commented about 10 years ago

so beautiful….

Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎

Lily White's Party Cakes commented about 10 years ago

It’s flawless!

Ashley K.

PompomCakes commented about 10 years ago

Thanks so much guys.

Rachel, Pompom Cakes, https://www.facebook.com/pages/Pompom-Cakes/284659204952502

Goreti commented about 10 years ago

lovely

Verocakes commented about 9 years ago

Wow… It’s perfect covering fondant… get the edges perfect!
You covering with fondant all cake at one Time, or cover first sides and then the top and after works very well the upper edge of the cake, where the fondants meet so as not to be more seen the seam?