Cake # 10



From the wedding of
Margaret & Joon
June 19, 1999

This cake was custom designed, in accordance to the bride’s specifications, by a talented baker who works out of her home. This three tiered cake was edged with large dots and had a smaller three dot pattern scattered throughout the sides of the cake. The flowers clusters as well as the cake topper were made out of sugar frosting, and consisted of a variety of daisies, roses and violets. The cake itself was a delicious italian creme cake, which included shredded coconut and ground walnuts with a creme cheese filling. The frosting was the baker’s special – boiled italian meringue buttercream recipe.

At the wedding reception, the cake was placed on a sea of white tulle with pink rose petals scattered about. In addition, cake charms for the three bridesmaids were placed by the baker in between each tier and attached with white satin ribbons, which were pulled by the bridesmaids before the bride and groom cut the cake.