Amy

This was the first wedding cake that I did for payment, June of 2008. It was carrot cake with cream cheese frosting. The cakes were 10 inches in diameter and 4 inches tall. Each cake was finished off with a satin ribbon provided by the bride that was 1 1/2 inches wide. Tiny dots of white frosting accented the bottom.

The wedding flowers were Roses and Gerber Daisies in Red, Orange and Yellow. I made all of the flowers and leaves out of gum paste, and added white Stephanotis and tiny babies breath for a little pop.

The bride provided the plates and stands (candleholders actually), and I set up at her outdoor reception.

I added a little dimension and visual effect to this layer by doing Cornelli lace with the frosting.
The top layer was frosted smoothly. The crystal Temple that the bride provided as a cake topper was not very tall, so I made it "float" above the cake on four white dowels. I liked the effect of the flowers all the way underneath.
A close up of the flowers on the third layer-- this one was frosted with a creamy look (spatula marks visible).
I never put the flowers on the cake until the actual set up, for fear of breaking them during transport. It's good and bad however, because I am always nervous about "did I make enough?' and "Will the look in my head actually turn out?" So far, so good!