Tuesday, November 16, 2010

Sometimes You Just Don't Want To Let Them Go.

People who've met me have almost certainly heard me say, "No. There is no such thing as a cake that's too pretty to eat."

I might just have to eat my words.

I made this gorgeous cake for Colleen & Leon's 60th (!!!) anniversary celebration last weekend. When it was finished, after I'd placed the last little silver dragee and secured the figures on top, I almost wouldn't let the client take it.** I love it that much.

The client supplied a picture of Colleen & Leon on their wedding day in 1950. We sculpted these little sugar toppers in their likeness to sit atop the cake:

Sculpted sugar cake topper, "Colleen & Leon"

The cake itself was a three tiered, white-chocolate-fondant covered beauty. Each tier was a different delicious flavor combination:
  • A fresh lemon cake with lemon curd filling and vanilla Swiss meringue buttercream.
  • A chocolate hazelnut cake infused with Frangelico, ganache filling and chocolate hazelnut Swiss meringue buttercream.
  • A pumpkin spice cake with cinnamon cheesecake filling and fresh ginger Swiss meringue buttercream.
We accented the cake with royal icing piping, silver dragees and a lush sugar bow. As always, everything you see here is 100% edible.

60th Anniversary Cake

Let's take a closer look at that bow, shall we?
60th Anniversary Cake Bow Detail

**Not to worry - the client managed to pry it from my fingers and I received reports that it was a hit at the party.