Paula and Tom got married!

...and I got to make their cupcakes and cutting cake!

The lovely couple came by my place a while back for a tasting and chose a light lemon & coconut cake to compliment their gourmet BBQ reception. The colour theme was pink and ivory, so this was incorporated into their cakes.

I also created a white chocolate mud cutting cake for them to freeze and enjoy on their first wedding anniversary.

I baked two mini mud cakes. I then torted the cakes and covered them with buttercream.

I then smoothed the buttercream using a bench scraper.

I rolled out fondant and covered the cake. I used a fondant smoother to get rid of any lumps and bumps.

I added ivory ribbon around the base of the cake. The bride was adding fresh roses to the top of the cake.

I spent almost a whole day making over 100 sugar roses to adorn the tops of these gorgeous cupcakes. Note to self: be more gentle with rolling pin! I woke the next morning to find my palms aching, and it took me a little while to realise it was due to the previous day's sugar roses effort. Ouch.

Sugar roses sans lustre...

And with lustre!

I iced each cupcake with buttercream using a 1M tip and placed a sugar rose in the centre of each cupcake.

Congratulations Paula and Tom!