Ombre Ruffles with Oriental Lily
Image by HoneyCrumb
Sam and David’s 7"-10"-13" cake, to serve 100. I supplied two additional side cakes to serve 60 guests, for a total of 160 generous dessert portions of Mocha cake (dark chocolate sponge filled with espresso buttercream). The cake was frosted in champagne-tinted Swiss meringue buttercream, and each tier was encircled with narrow fondant ruffles in a gradation of color from rich grassy green at the base, to apple-sage green at the top.
Handmade sugar Oriental Lily. I wish I’d had better lighting at the Hilton, and a better camera!
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