I made this cake for my December Miami Wedding. Everyone told me that I was crazy to make my own wedding cake but of course I didn’t listen! Although it was a lot of work and took lots of planning and time management I’m glad I didn’t listen. I took my time with all of the sugar flowers ( peonies, roses, rose buds, sweet peas, hydrangeas, calla lilies, tulips, leaves, etc) and over the course of 3 months I finished the roughly 200 sugar flowers and leaves that adorn the cake. The monogram was based off a design I created for our invitations and was created using a clay extruder and lots of patience.
I was and am still so excited for the inside of the cake as they are all my favorite flavors! Alternating vanilla and chocolate cake with blackberry buttercream, candied orange zest buttercream, smooth chocolate ganache and grand mariner spiked simple syrup.