This simple yet elegant cake consisted of four tiers (14″, 11″, 8″ and 6″) of chocolate and vanilla sponge with vanilla butter cream frosting.
The rough sketch. I think the cake turned out very close to the original design which is always a good thing.
Sugar paste flower (with inedible crystal stamen cake topper). Always try and make the cake topper in advance so it can dry. Its a good idea to make two (I didn’t in this case..oops!). Thankfully, one was enough but I watched it like a hawk.
I used a stencil from designer stencils for the print design on the second tier
A bow made from 25 mm double satin ribbon which I looped over a few times and fanned out. Secured with a few stiches and pinned together by a decorative broach.
The cakes was stacked on site. Finishing touches were 25mm and 38 mm double satin black ribbon and diamonte strips