Beaded Wedding Cake
It has been a while since I last posted anything so I thought it was time I did so.
I have been busy driving up and down the country to run cake decorating workshops which have been brilliant fun but pretty tiring.
I am back home now so I have no excuse.
This cake contains no dummies. It has one tier of fruit cake, two tiers of sponge cake and one tier of chocolate cake.
I only mention this because four edible tiers gives you a lot of cake!
My client did tell me that her wedding party were cake lovers and would polish it off.
The decorations on the cake took a long time to complete but look very simple and elegant.
Once all the tiers were covered with marzipan and ivory fondant I assembled the first three.
It is a good job I didn’t have to go up any stairs to the reception room.
I would definitely have put my back out.
Having done this I piped lots of ivory beads in royal icing. I made them different sizes.
My client also wanted some hearts dotted around the cake. I made hearts using mexican paste which sets hard.
After cutting the heart shapes out I dusted them with edible ivory lustre dust which made them a rich ivory colour.
The top tie has an ivory ribbon around the base. I think this provides a simple base for the topper without detracting from it.
This tier was placed on the top of the cake at the venue and then the bride & groom’s topper finished off the cake.
The ribbon around the base of the top tier was tied in a bow at the back of the cake and the ends were left to fall down the side of the cake.
This is a really stylish cake and my client was very pleased with it.