We graduated - yay! There are many, many things that I wanted to post here during the last weeks of school, but life got in the way.
So, as a quick catch-up, I just wanted to share some wedding cake and graduation photos. Enjoy! I'll be back with a great Linzer dough recipe that got me rave reviews when used in summertime pies.
This wedding cake, like Rebekah's earlier, was a class project done in a Marie Antoinette theme. These pictures were taken about a week after the cake had been sitting in my fridge (again, I'm going to play the 'busy life' card) so the curved bottom and top tiers look a little ... well, dumpy, here.
But you can see that the use of the gold edible paint in the beading, royal icing piping, and the furls at the top really give this cake a fun and flamboyant twist. The theme was also expounded in the chocolate cameos on each of side of the middle tier.