by Amanda S.
(Strathroy, On, Canada)
This cake was made with two layers of each size cake pan - 6", 8", 10", and 12". The largest and smallest layers are lemon cake with lemon buttercream filling. The middle two layers are chocolate with chocolate buttercream filling.
I used lemon buttercream for the entire cake - this was a wedding cake and the bride wanted the icing to be off white which worked perfectly since the lemon makes the icing slightly less white.
Then a ribbon was used around each the bottom rim of each layer. I used icing to "glue" the ribbon in place.
Peacock feathers and flowers to match the brides bouquet were cut to size and inserted to form an angle up the tiers.
Each tier was decorated individually and then assembled at the reception location.
I used wooden dowels in the bottom of layer to provide stability and plastic straws in the middle two layers.
Each layer of cake was placed on a cardboard round covered in tin foil - also for stability and ease of transport.
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