Friday, December 7, 2012

White square wedding cake with soft pastel roses

I made this three tier wedding cake  for a wedding at Kleine vallei in Wellington today. The bottom tier is vanilla victorian sponge cake soaked with an apricot syrup. The second tier is red velvet cake and the top tier is almond and cherry cake soaked with an almond essence sugar syrup. Each layer of cake has a different butter cream icing to compliment the cake flavour.