Petal
A stunning tiered wedding cake featuring a delicate ivory petal ruffle bottom tier. Embellished with a painted lustre tier topped with a damask stencil and topped with a shimmering crystal sugar and edible glitter top. Decorated with ivory sugar flowers and green leaves.
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. There are a variety of delicious flavours to choose from and each tier can be a different flavour.
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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