Cornflower
This white and cornflower wedding cake features stencilled tiers alternating with cornflower blue marbling. The sugar flowers of white roses and cornflower blue hydrangeas complement the colour scheme.
All cakes are made from the best of ingredients, coated in Belgium white chocolate ganache to give sharp edges. Then finally covered in delicious sugar paste icing.
Cake Portions
Fruit cake is traditionally cut as a finger portion (1 x 1 x 4)
Sponge cake is usually cut as a dessert portion (1 x 2 x 4)
4 tier cake (12″,10″,8″,6′) = 132 dessert portions
4 tier cake (11″, 9″, 7″,5″) = 104 dessert portions
3 tier cake (10″, 8″, 6″,) = 74 dessert portions
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