This octagonal shape stacked cake filled with two layers of European vanilla cream filling and covered with soft butter-cream icing decorated with small dots. The edges of the cake are finished with small beads and the base of the cakes with the larger ones.
Edible monogram of the bride and grooms initials and two small white sugar flowers with soft yellow centers accent the bottom tier. The same small white sugar flowers are placed at the base of each corner to add the final touches to the cake. This delicate sugar flowers hand-formed from edible sugar paste.
The cake is adorned with a fresh bouquet of roses and long white ribbon.
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July 11, 2005