Trish and Mark wedding 9-17-11 001

A four tiered French vanilla cake with strawberry filling in two tiers and raspberry filling in the other two. The cakes were given an amoretto wash, coated with almond butter cream and white chocolate rolled fondant. The finish is a quilted pattern with 6mm pearls at each corner and banded with 8mm pearls at each base. Pixie dust was added for sparkle. The flowers are silk roses and hydrangea in the brides colors and two butterflies, on tiers 2 and 4.