Spring has officially sprung! What could be more fabulous than a spring themed wedding cake? I have to say, for my second wedding cake I’m very proud of myself! Working from the top to the bottom, the tiers contained almond cake, lemon cake, chocolate cake and fruit cake. This cake can feed up to 134 people or 120 without the top tier. The flowers and butterflies were prepared by myself and the help of my sister in January out of modelling paste. I coloured the sweet peas to the colour of the bridesmaids dresses and kept the whole cake very dainty. Everything was cemented in place with Royal icing including the topper which was ordered from Weedots & Just Toppers based in Essex (link below). Such lovely bunting! All of the piping detail on the cake was also done with Royal icing with different sized piping nozzles. I lost a bit of sleep over delivering the cake to the venue as I thought the butterflies might flutter away during transit. Luckily, only one butterfly was sacrificed during the journey and was promptly replaced by a spare one I had made!
Many congratulations to Mr & Mrs Percy on their wedding and a big thank you to Pam Percy for asking me to make it!