Friday, November 25, 2011
For this bridal cake, I used ribbon as a border for each tier. I've said it before, but I'll say it again... I always do a double wrap of ribbon on my cakes. It looks better and on buttercream cakes, it keeps the ribbon from getting dark when the buttercream seeps through.
I used modeling chocolate to make the branches, the monogram, and the leaves. Some of the leaves are on wire so they can come out from the cake a little. Even bringing them out just a little adds a lot of dimension to the cake.
I'll keep this post short as this is a day off for me and I think I'll snuggle back in bed and catch up on some sleep! Have a great weekend!!