Edible flowers

I saw a version of this cake on-line but it had no details, so I don’t know who to give the credit to.   The picture of that cake haunted me so that I had to make my own version of it.  I hope you love it like I do.  It is clean, crisp, feminine and romantic.

Traditional white cake covered in Ultra White Fondant decorated with black grosgrain ribbon and sugar paste, entirely edible flowers.

Ideal for a summer wedding.  Fondant holds up better than butter cream icing in the summer heat.  The square design makes an excellent canvass to perch white primroses on the edges, attached with royal icing.

The tiers are double-layers of cake and measure 9″ + 6″.  This cake yields approximately 48 servings.