This is a four tier fruit cake. The tiers are 4″ + 6″ + 9″ + 12″. The cake is adorned with silver dragees and gumpaste flowers: purple peonies, orange coloured sweetpeas, white ranunculus, pink and white roses, white hydrangeas, white cherry blossoms, buds and gumpaste leaves.
This is a 6″+8″+10″ wedding cake. The cake is a fruit cake. On the sides of the cake are piped royal icing dots. Cake is decorated with yellow sugar roses, green sugar leaves and blue fondant drapes.
This is a 3-tier pillow wedding cake: 7″ + 10″ + 13″ of delicious fruit cake.
Cake was decorated with silver dragees, sugar flowers, buds and leaves.
This is a 6″+10″ vanilla cake with fondant plaque and ribbon roses.
I absolutely loved working with this bride.
This was a 12″ floral overlay fondant cake with small palmwine gourd cake.
The coral beads, palmwine cup, kolanuts, garden eggs and calabash bearing the kolanuts were all made of fondant.
The cake board was covered with gold fondant to match the wedding colours.
A simple plaque adorned the cake.
This is a three tier wedding cake: 6″ + 9″ + 12″
Cake was a rich fruit cake.
Red sugar roses, green sugar leaves and white sugar buds and sugar blossoms completed the decor.
This was a 3 tier wedding anniversary cake.
Cake topper was gumpaste No. 15. Behind the number topper were wired stars, coiled wires and ribbons.
The tiers were 4″ + 8″ + 12″ square, covered with light green fondant with pink bows.
Adorning the bottom tier was a silhouette couple cut from gumpaste.
Pink butterflies perched delicately at the edges of the tiers.