With every cake, I think of something after the fact that I would do differently. The same holds true for the cake below. At the time, I tried to think of how to make the silver lines the way I wanted them, with smooth edges and very elegant, which is very difficult with buttercream icing. However, I think I've now figured it out and would change this one a bit in the future. There were about 200 edible flowers on this cake.
The yellow cake below was a bit of a challenge. The bride wanted "rough" frosting but didn't want anything too fluffy (so my modified red velvet icing recipe wouldn't work). She wanted the heavy buttercream. It's pictured below with the veil to ward off unwanted insects since it was an outside wedding, but there is a closeup of the texture within the picture. Each layer is filled with a delicious raspberry filling.
The wedding cakes below are both made with buttercream icing, which is why there are imperfections. I can also work with fondant, but generally avoid it based solely on its taste.
