I loved having the opportunity to make this cake, for a very special member of our household, celebrating her 20th birthday.
6” double barrel + 4”. Layers of fruity coconut cake flavoured with fruits: pineapple, yellow peach and raspberry.
Bottom tier a subtle “mother of pearl”, airbrushed with a light spray of progel colours; claret, purple and eucalypt.
Top tier ivory pearl, with “mother of pearl” inlay panel.
Gold design using combination of decorative piping, fondant ribbon and “bling sheet” diamonte.
Embellished with a rich morello coloured sugar rose.