A wedding cake made for a beautiful intimate ceremony at the stunning Gunners Barracks on Sydney Harbour.
The bride came to see me and wanted a simple cake that was ivory and incorporated their wedding flowers .... roses (groom is English) and the Scottish Thistle (bride is Scottish).
The rest of the design was left to me. The bride also chose these gorgeous little berries for her bouquet and they were the perfect pop of colour. I decided to stencil a quartrefoil pattern on the bottom tier in the same ivory monotone. The top of the cake was left to the beautiful floral decorations.
All the flowers are handmade from fondant and edible. The bottom tier is carrot cake with white chocolate ganache and the top tier is a vanilla bean sponge cake with white chocolate ganache.