This is the biggest wedding cake I've done to date! The bottom tier is 14" and it was my first time using that cake pan.
The cake is sour cream chocolate cake and each layer was filled with raspberry preserves and chocolate Italian meringue buttercream. Each tier was also crumb coated with chocolate Italian meringue buttercream.
The flowers are made with gumpaste and are tones of pink with gold centres. Gold lustre dust was used to pipe stems between some of the flowers on the cake as well.
Each tier was coated in a layer of bittersweet chocolate ganache before the flowers were applied.
This cake is definitely going to be delicious - I hope it makes the 150km drive without any issues at all! Congratulations to the couple and all the best on their wedding day!
This blog will follow my adventures with cake, pastry and all things sweet!