Here's my first post of the year. This cake was done for my friend's wedding on 30 November 2013. I was caught up with festive cookies for Chinese New Year. Didn't get a chance to post :)
Karen requested for a 3-tier 6", 9" and 12" round cake with the classic diamond shape impression on the side of each tier finished with edible pearls for the joints. The 6" and 12" were Moist Chocolate Cake filled and frosted with premium chocolate ganache whereas the 9" was a sugee cake frosted with vanilla crusting butter cream.
Karen also requested for 30 red velvet cupcakes frosted with chocolate butter cream swirl and gum paste flowers.