A three tier wedding cake decorated with cascading magenta and white Cymbidium orchids. Also I piped on a snowflake design and added pearl dust to make them shimmer.
The cake sits on a square board covered in white fondant and supported on crystal feet.
The bottom tier has layers of chocolate and vanilla cake with white chocolate cream and raspberries. The second tier has almond and chocolate cake layers with dulce de leche cream. The third tier is chocolate fudge cake with amaretto moccha filling.
In addition, I made a Groom's Cake with the emblem of St Hugh's College at Oxford University, where the Groom studied. Inside is red velvet cake with cream cheese filling.
Both cakes were delivered to the Rock Spring Club in West Orange NJ for a snowy New Year's Eve reception with beautiful views of the New York City skyline.
Our friend Peggy Excell-Stone at Lotus Petals Floral Design in Maplewood created the table flower arrangements.
gorgeous cakes! That's an amazing blue you were able to get.
ReplyDeleteYes, we have been perfecting that dark royal blue for a while. I found that adding purple to a mid blue works wonders.
ReplyDeleteBest wishes
Paula
BEAUTIFUL! How many orchids did you put on the top tier 6" cake? I would love this for my wedding.
ReplyDelete