Textured Buttercream and White Hydrangeas!
Tall, elegant and full of class, this five-tier wedding cake was decorated with ruff-iced buttercream and then adorned with clusters of handmade sugar hydrangeas and greenery. I made 300 white hydrangea blossoms for this cake, plus the small green hydrangea buds and the leaves. It took a lot of time and the work became quite monotonous after the 200th flower 🙂 but the overall effect was worth it. Flavors for this cake were French vanilla, red velvet and lemon!
Venue Ray’s Plaza, Cape Girardeau, MO
Date May 20, 2017
Number of Servings 181