Tuesday, April 3, 2012

Alastair & Esther


So the first cake for 2012 was a wedding cake for Alastair and Esther. It was a two-tiered cake, with extra deep tiers. The cake was a moist red velvet cake with a light cream cheese frosting.

The bride had a red rose featured on her dress, according to the groom, so I was to replicate that on the cake. They also gave me a porcelain topper to place on top of the cake.


So since the theme was red and white, I covered the cake in white soft fondant and framed the bases in red satin ribbon. A huge, red gumpaste rose was secured to the side. I also added small pink blossoms, trailing around the cakes. I did not want the blossoms to be red, so that the rose would stand out.

The cute Betty Boop-like topper completed the whole ensemble.



I had to go to the restaurant to do the set up. Luckily Annie came with me to help carry some of my things. Thanks dear :)



6 comments:

  1. This is beautiful cake!!


    Carsedra of:

    http://sweets4yourtooth.blogspot.com/

    ReplyDelete
  2. Very nice wedding cake! How long will a red velvet cake last?

    ReplyDelete
  3. Hi! Red Velvet can last about 5-7 days at room temperature, but if you freeze the cake, it can last for weeks.

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  4. Very nice! Would like to know how did you cover the extra tall tiers? Using the usual top-down method of covering fondant?

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  5. Hi! Sorry for the late reply! Yes, I use the upside down ganache method, then cover in fondant.

    ReplyDelete

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