White and Ivory Wedding Cake
This cake was made for a wedding at Leez Priory in Essex. My client wanted deep tiers for this cake.
First I made the orchids and blossoms for this cake. I used flower paste for this as I needed fine, delicate petals and flower paste can be rolled out very thinly without tearing.
The cake consisted of one deep tier of moist lemon cake and then another deep tier which was half lemon cake and half dummy tier.
The deep bottom tier was filled with lemon butter cream and covered with marzipan and ivory fondant icing. I inserted plastic dowels into this tier to support the deep top tier. I attached the bottom tier to a cake board covered with ivory fondant and then attached the orchids and blossoms with tiny blobs of royal icing.
The top tier consisted of a cake and a dummy to make up one deep tier. First I covered the lemon cake with marzipan as I would for any other cake. I put a covering of fondant icing over the top of the lemon cake. Next I covered the dummy with a layer of fondant icing so that it was the same size as the lemon cake.
Once the fondant icing had hardened I stuck the dummy on top of the lemon cake using piped royal icing. I then covered both cakes with white fondant.
Had I put the dummy straight on top of the lemon cake there would have been no butter cream and covering on the top of the cake.
I attached orchids and blossoms to the top of the cake. I had to finish attaching the flowers at the venue. The cake would have been too heavy to carry with all the tiers assembled and I could not have attached the flowers to the middle section of the cake before assembling it.
I always take a repair when I deliver cakes which consists of a small piping bag filled with royal icing and spare flowers/decorations in case any breakages in transit
