This was a wedding cake I did last August 2018. It had an 8” and 10” vanilla sponge with jam and buttercream filling, the two top tiers were both chocolate sponge with chocolate buttercream filling.
I covered a 14” cakeboard with ivory couture fondant and set aside to dry.
I covered the four tiers with ivory couture fondant and decorated with edible lace around each tier. I then added the cakes to the covered 14” cakeboard.
The roses I made with pink modelling paste and added the pink satin ribbon around with some diamanté trim to two of the tiers and cakeboard.
The bride gave me her topper to add to the top of the cake once set up at the venue.