It is stunning!
I have been asked to make something similar for a wedding. Please could you tell me what buttercream you used? Did you fill it with fresh fruit and jam too? I am planning to do a madeira sponge with maybe swiss meringue buttercream or preferably cream cheese icing made from cream cheese, double cream and sugar, with added fresh raspberries but I am worried how it will taste once it has been standing for several hours.
Thanks MummyPD. I used regular buttercream and raspberry preserve. Baked the day before, introduced extra liquid into mixture, torted and kept in large tupperware until the point of stacking to ensure it kept fresh.
-- Floriana www.letthemeatcakesuk.com
-- CUPCAKES & DREAMS My facebook: https://www.facebook.com/pages/CUPCAKES-DREAMS/115882865103239?ref=hl
I hope you don’t mind me asking a couple of questions too, as I posted a question on naked cakes a couple of weeks ago?
Did you bake each tier as one sponge and then torte in to 3 layers?
what did you use to secure your fruit to the cake?
Fabulous job, I hope mine turns out as well! :-)
-- Scrummy Mummy's Cakes, Almondsbury, http://www.facebook.com/scrummymummys
Connecting and inspiring cake decorators around the world.
© 2011-2021 CakesDecor.com. All Rights Reserved.
Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD.
CD will not be held liable for the actions of any user.