Pink And Brown Wedding Anniversay Cake

by Rosa
(Westbury, NY)

How I Made My Pink And Brown Wedding Anniversary Cake!

This is a five tier vanilla sponge cake filled with chocolate ganache. There are three pink fondant cakes and two dark chocolate fondant cakes that are stacked and separated.

It's not your ordinary wedding cake! The colors speak for themselves!

The bottom tier stands on a plywood circular base covered in dark chocolate fondant. The next two tiers are stacked and resting on a plastic separator with four 5 inch columns.

The cakes are about 4 inches in height so that gave me around 1 1/2 inches to squeeze in the fresh cut flowers onto the bottom tier.

The stacked tiers:

The bottom cake has wooden dowels in it to support the weight of the cake on top. Then I inserted another plastic separator with four 7 inch columns leaving me about 3 1/2 inches of space for flowers. The next two tiers are put together the same way as before.

For the cake topper

I inserted a 5 inch plastic column which is hollow and placed the gold painted branches and attached the fresh orchids and hanging crystals with floral wire.

The cake decoration

I chose to break up the pink and brown so that the overall effect would not overwhelm the eyes. Not too much pink, not too much brown. I colored my fondant using 5 drops of pink gel color and 2 drops of brown to tone down the pink. The dark chocolate fondant already comes in that dark brown.

The scrolls

I hand rolled and shaped the scrolls. Then let them sit for a few minutes before applying them to the cake with just a little water brushed on the side. I attached The pink balls, "pearls" the same way and then painted them with some pink shimmer airbrush color by Lucks.

The ribbon is made out of fondant and the oval plaque is made out of gum paste which I laid to dry on the outside of my 8 inch cake pan to hold it's shape. Then royal icing was used to pipe and design the number. Gold luster dust was mixed with vodka and painted on.