A dear friend wanted a special cake to take on an airplane (!) to celebrate her son’s engagement. Knowing the chaos of air travel, I baked a single tier 8" (Red Velvet with Cheesecake Buttercream filling, White Chocolate Ganache and White Fondant) and made separate posies for her to decorate the cake with.

The roses are made using Nicholas Lodge’s Craftsy class, and the Hydrangea are made based loosely on Jacqueline Butler’s Craftsy class. (I didn’t have the right cutters for the hydrangea, nor did I have time to make white gumpaste to use!) Filler flowers and two-toned ivy were pieces I had on hand.