Beach wedding cake with seashells and hibiscus flowers

top and bottom cakes are double fudge coffee cake with peanut butter icing, center cake WASC with vanilla buttercream icing. MMF, choc seashells, fondant flowers, brown sugar for sand, ribbon. All edible except flower stamens and ribbon. For my son's wedding at the beach

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Comment by wendy martz on November 4, 2015 at 12:13am: thanks Bonnie, everything went perfectly

Comment by Bonnie Willey on November 2, 2015 at 11:22pm: Congratulations on getting a new 'daughter'. Hope all went as planned. With this lovely cake, you certainly did your part!

Comment by wendy martz on October 27, 2015 at 11:58pm: I also should have made a type of mound on the top of cake so flowers would be more visible like a boquet

Comment by Katy Nott on October 27, 2015 at 12:28pm: gorgeous - I agree about steaming the flowers. I've stopped doing that too.

Comment by wendy martz on October 25, 2015 at 8:42pm: thank you all, as we learn with each cake, I have learned that thicker fondant is better than thin to cover my cakes or they get lumpy looking, had to add another layer on the top one but was happy enough with results. Only thing I would do different is I would not steam the flowers, they got too shiny. I have been using the WASC cake recipe in which you use any cake mix and add ingredients to it for a while now but don't recall where on here I found it or who posted it but I had some great comments on how good the cake tasted. So I have all you on here to thank for everything I've learned about cake making/decorating! :-)