Woo hoo! After months of planning and weeks of gum-pasting, gold-leafing and flour-flinging, S&V is finally done with the Bellon's wedding cake. During the initial consult, the bride gave me five adjectives: "rustic," "whimsical," "victorian," "intimate," and "classic".
And this is what we did with them...
All told, this cake ended up being a couple hundred pounds with it's four fondant-covered tiers and gum paste embellishments. We hand crafted 10 white doves and a birdcage, sculpted over 50 peach and white gum paste roses, and accented the rims of each petal with edible gold leaf to make it sparkle with a warm glow. We also hand sculpted and gold-leafed 8 victorian cameos which adorned each petal on the third tier. Hours and hours were spent, hand-piping lace with royal icing on the top 3 tiers.
My favorite part of the cake however, was definitely the locket. Instead of doing a traditional wedding topper, the bride asked me to craft a large victorian-inspired golden locket out of gum paste, and put edible pictures of the couple as children inside. So sweet, (and such beautiful keepsake as well). I will definitely be doing this again in the future!
The fondant ruffles layering the base tier turned out beautifully as well. So elegant.
Four tiers of lemon almond cake, with a limoncello syrup and white chocolate and vanilla bean buttercream. I overheard some of the guest calling the cake the most beautiful and delicious wedding cake they'd ever seen or had. A sweet victory for S&V.
