I couldn’t get a good picture of this cake to save my life, as the room was very dark & of course it was placed right in front of a window. So I had to use a flash. In person, it was a lovely soft golden color. I burnished all the tiers with edible gold luster using the dry powder method. I love how smooth & soft it comes out! The roses are wafer paper airbrushed with pearl shimmer in pink & white.

My ‘Cake Minion’ Jessica & I really wanted to stay for the reception just so we could eat huge hunks of the bottom 2 tiers! The cake trimmings just weren’t enough! LOL! They were a rich brown sugar Praline Pecan pound cake with Salted Caramel filling mixed with real New Orleans buttermilk pralines that I made from scratch. Just ridiculous. YUM! The top 2 tiers are Orange Creamsicle cake with my filling I call ‘Real Lady Marmalade’, as it has candied orange peels mixed in with orange zest & real wild orange essential oil. SO good!