Saturday, 7 May 2011

Dainty dots

This three tier design incorporated  blue satin ribbon and delicate hand piped dots to each tier. The top tier was adorned with a delicate posy including handmade icing roses and delphinium to co-ordinate with the bridal bouquet and floral displays at the venue itself. The cake included tiers of traditional fruit cake, dark Belgian chocolate cake filled with decadent chocolate ganache and a light Victoria sponge filled with vanilla buttercream and raspberry conserve.

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