June bride contest

The top tier was a rich fruit cake made by the brides mother which I covered in marzipan. The middle tier was a lemon madeira filled with lemon curd & lemon buttercream. The bottom tier was a vanilla madeira filled with raspberry jam & vanilla buttercream. All cakes & boards were covered in ivory sugarpaste with a gold ribbon trim. Each tier had a spray of sugar flowers consisting of lilies, roses, lisianthus and leaves and matching ribbon loops. It was displayed on an E stand which belonged to the bride.