Christee-Lee Cakes

This weekend I made a wedding cake for Tiff & David.  A topsy turvy three tiered square cake was the plan.  The colour theme was purple and champagne.  This cake involved a lot of firsts for me, my first fondant covered topsy turvy.  I had made a smaller topsy tuvy cake for my son’s birthday as a trial for this cake however this time decided on a different method for a sturdier cake.  This time I cut out each tier for the tier above to sit in, allowing for a much sturdier cake and still that topsy turvy look.  I also had two new flavoured cakes in there at the request of the bride..I’m not one to say no to trying a different cake!!!   I now have two new flavours to add to the flavours list!  The bottom tier was a jaffa mud (newbie ) made with dark chocolate, cointreau and orange juice = YUMMY! This tier was decorated in two shades of purple and champagne fondant stripes.  The middle tier was passionfruit mud (the other newbie) made with white chocolate and passionfruit pulp = YUMMY AGAIN!! (my new fave!!).  This tier was decorated in champagne coloured fondant with a quilted pattern and purple sugar pearls.  The top tier was peppermint mud made with dark chocolate and peppermint essence.  This tier was decorated with a light purple coloured fondant and hand piped champagne coloured hearts.  Three awesomely flavoured cakes   The initial toppers were made by the bride herself, adding the pefect top!  This was also the first time that I had travelled with a tiered cake in pieces and assembled on site.  I am so pleased I decided to do it this way as it provided so much ease in travel (three boxes sitting flat in the back of my car) and avoided a lot of stress wondering if it was OK.  As the cake travelled approximately 30km, doing it in pieces was really the only way to go!  The reception venue looked gorgeous and I think the cake colours matched the venue perfectly.  Congratulations Tiff & David!!! <3