October, 2004
This was my fifth wedding cake, again for SCA friends.
The cake was covered in buttercream, then in Blanc (ivory) Choco-Pan brand fondant. Drape garlands and leaves were made of a mixture of gumpaste and fondant, while vertical lines and borders were piped with buttercream. The cakes were decorated with red, green and black grapes, strawberries and raspberries, sprinkled with edible glitter for a frosty look.
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