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------ Meanwhile, what a weekend! This epic (20kg+) cake was the second of three wedding cakes we did, and I loved it.
Flavours: fluffy lemon cake filled with vanilla bean Swiss meringue buttercream and our lemon curd and covered in white chocolate ganache 🍋 and dark chocolate cake with fresh raspberry Swiss meringue buttercream and our raspberry jam, covered in dark chocolate ganache 🍫
Design: smooth fondant top tiers, ribbed fondant bottom tier, fresh blooms, and edible gold leaf (those bottom tier ridges - painstakingly marked at 7.5mm intervals with a tape measure and pin, then pressed in individually with a bench scraper and set square. There's probably a stencil for that... 😩)
Gorgeous flowers supplied by @lilygraceflowers (styled by us)