This Saturday, Jill and Keith had their reception at the Hershey Lodge. The main design of the cake was just a clean white cake with edible pearls on the base of each tier. Fresh hydrangea blossoms were going to be placed on the cake at the reception site, so I had a little fun trying some different sugar flower accents before I delivered the cake.
These are the roses I made when I took a course with Ron Ben Israel earlier this year.
Congratulations Jill and Keith.