This wedding cake was such a lovely & unusual design, the original design is by Sweet Art & was given to me to recreate by the bride.
The wedding reception was held at the beautiful Dolphins Heads Resort in Mackay but silly me forgot my camera when I delivered & set up the cake so no photos of it at the venue yet but hopefully I will be able to get some later.
It features a combination of two different cake design elements, the 'wonky' shape is what is know as a madhatter style & the very tall bottom tier is what is known as a double barrel or extended tier style.
In the original design the maroon/burgundy colour was a champagne sort of colour which was replaced to tie in with the wedding invitations.
The cake flavours were 'Midnight Delight' (dark chocolate mud cake) in layers filled with chocolate ganache on the bottom or extended tier & 'Snow White' (white chocolate mud cake) in 3 layers with white chocolate ganache for the top round tier.
I also made the sugar flowers for the cake which were white moth orchids. These I finished with edible petal dusts, lustre dusts & by hand painting.
They are a little tricky to make but look really effective I think & I love to make sugar flowers.
Congratulations to you both!