The design of this cake was based on the original created by Peggy Porschen, and featured handmade icing roses, hydrangeas, ranunculas and blossoms in hues of ivory, pastel pink, and muted lilac. Each tier of the cake was accented with satin ribbon and vintage lace to compliment the lace detailing to the bridal gown. The icing flowers cascaded down the cake, culminating in a fresh floral base to give additional impact to the five tier design. The handmade icing roses complimented the Charles Rennie Mackintosh, Art Nouveau, styling at the venue which was bathed in rays of spring sunshine - wonderful weather for a fantastic family. The cake itself combined layers of light Victoria sponge with layers of vanilla buttercream and conserve and rich Belgian chocolate cake oozing with decadent chocolate ganache. Visit our facebook page for more photos of the cake and the venue styling: www.facebook.com/TiersTiaras
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