I had the privilege of being asked to make my aunt and uncles pearl wedding anniversary cake. They didn’t give me any brief, the whole cake was down to me. With no brief I went straight to Pinterest to see what ideas I could get.
The cake was three tiers, 12″, 8″ and 6″. All three tiers of the cake were a vanilla sponge, filled with vanilla buttercream and jam centre. All three tiers were covered with Renshaw white chocolate fondant.
I wanted to keep the design quite simple. I made some calla lilies around a week in advance from fondant icing and let them dry out. I then used some yellow lustre dust and brushed the stems to give the effect of the pollen inside the flower. These were then used as the feature on the top tier. I finished each tier with tiny edible pearl beads attached to the cake with edible cake glue. Each tier then had a 1cm pearl ribbon topped with a beaded ribbon. I finished the middle of the cake with a handmade ribbon bow.