4-tier (6-8-10-12) in orange-almond flavor cake with buttercream icing and filling. 2-layers in each tier. I frosted cakes smooth with buttercream icing. I placed regular satin ribbon under lace burlap, due to fibers sticking to the cake icing.
I made burlap bow and secured underneath with pearl head straight pins.
I attached burlap flowers and silk tiny flowers with straight and pearl head pins. the bride picked out the ribbon and flowers and brought them to me.
When I arrived to set up the cake and we also catered the food, I noticed she had small grapevine shaped hearts. I decided they would look cute on the cake with the theme… so I placed a couple on the cake. One on top and one above the bow.
The table was a bit big for the cake, but often brides use what is available at the venue, which was a local church.