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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.
One large orange sugar peony adds a dramatic contrast to the white cake.
Concept two was adding a small pair of sugar roses.
These are the roses I made when I took a course with Ron Ben Israel earlier this year.
Here is the final cake with the fresh hydrangea blossoms.
The cake flavors were vanilla cake with chocolate buttercream filling, chocolate cake with peanut butter buttercream filling and white cake with vanilla buttercream filling.
Congratulations Jill and Keith.
http://www.couturecakery.net
