Monday, October 11, 2010

Canadian Wedding Cake

This cake was baked by the client and given to me for the final decorative touches. Each layer is a traditional fruit cake that has been basted in Grand Marnier for about 6 months and it is delish!

The top 5.5" layer and bottom 8" layer were covered in marzapan then given to me to cover in fondant. I used a pre-tinted, chocolate flavored fondant on the top layer and finished off with stripes and decorative balls. Bottom layer was covered in traditional white fondant and given the diamond treatment with complimenting hand rolled buttons.

The whole thing was finished off with hand rolled chocolate fondant balls and placed on pewter stand.

The bride actually took a peek at the final product and was brought to tears! It was definitely worth being there to witness her appreciation for this cake.

Thanks to the grooms family for allowing me to be a part of their family's special day!

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