Sunday, 23 September 2012
Not everyone is a fan of the smooth, clean, contemporary look of fondant icing – some people much prefer a yummy, creamy looking cake you’d just want to run your finger along and lick. That’s what I think of this weekend’s wedding cake. I made it for the wedding of a bride who intolerant to gluten (who of course wouldn’t want to miss out on wedding cake on her wedding day, just because of her allergy!). So the top tier is a moist gluten-free orange and almond cake, and the bottom chocolate mud. It’s covered in a light and creamy vanilla Swiss meringue buttercream. The ivory peonies just seem to add the perfect touch.