Jasmine and Tim asked me to make this gorgeous four tiered cake for their wedding. I was quite excited when Jasmine sent a picture of the cake design because I really admire Faye Cahill’s work and this cake is one of Faye's original designs. I had used the edible silver leaf before and really loved using this design element so I was very excited about creating this cake for Jasmine and Tim. If you go to Fay Cahill’s website she has a gold and silver leaf tutorial available. I purchased the tutorial even though I had used the silver leaf in the past and I wanted to see how Faye did it. It is a great tutorial and I did learn some easier and better ways from her.
The cake is a combination of 12”,10”,8” and 6” round tiers (serving approximately 120 dessert portions, 240 coffee) It is covered in ivory fondant icing, with ivory ruffle detail on the bottom tier. Edible silver leaf on the second and top tiers, and ivory stripes on the third tier. The two top tiers have a pearl shimmer finish applied to the ivory icing. The flavour chosen was Mars Bar Mud Cake.
Jasmine wanted a few minor changes to the original design. No large feature flower and we decided to use ivory coloured ribbon instead which looked really nice. Jasmine provided the gorgeous porcelain topper which she ordered from StunningCelebrations They can customise the topper to the bride and groom's hair colour. I really loved the shiny diamond on the bride's finger.
The cake is set on a beautiful antique marble table. The wedding reception was held at Overnewton Castle in Keilor, Melbourne, Victoria. It is a stunning old mansion built in 1849 and is surrounded by beautifully maintained gardens.