I was delighted to make this ivory wedding cake for a couple from Chatham NJ who were celebrating at the Crystal Springs Resort.
The three tier Red Velvet cake had a white chocolate ganache filling and was covered in fondant. Each tier was decorated with a white fondant ribbon and then topped with an arrangement of sugar roses and buds.
I wanted to add a few close ups of the roses, they turned out just right! Each rose has a deep ivory center, around which I paste individual sugar petals. The rose is built up over time after each layer of petals has been shaped and dried.
The berries are made of a greenish yellow sugar paste inserted onto a floral wire, several of which are bound together to create a mini-bunch. Once the roses were set on the top tier, I inserted the buds to add a final touch.
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