Wedding cake for a friend’s daughter. Top tier is carrot cake with cream cheese buttercream and white chocolate ganache, middle is chocolate with dark chocolate and honey ganache, and bottom layer is red velvet with cream cheese buttercream and white chocolate ganache.
The flowers are all unwired gum paste to match the bride’s bouquet of roses and lilies, on an ivory fondant with red ribbons.
The base board has a dowel hot glued in place, on to which all of the layers were lowered. There are 6 bubble-tea straws in the base cake and 4 in the centre, to support the weight.