Kelly and Ben's Wedding

The 3rd of October was a scary date for me. It was my first tiered wedding cake and I was more than a little apprehensive about how it was going to go. Because of my unexpected move away from Melbourne it made me that little bit more nervous about transporting the cakes because I was now taking them on a 2 1/2 hour journey from Ballarat to Bram Leigh in Croydon.

I made the decision to stack the entire thing at the venue to ensure that there was no chance of my fondant bulging or the cakes sliding off each other. I'm so glad I took the time to set it up at the venue as this seemed to work magnificently.

Kelly and Ben chose three flavours - the bottom tier was dark chocolate mud torted with rich dark chocolate ganache; the middle tier was white chocolate mud torted with silky white chocolate ganache, and the top tier was lemon torted with vanilla buttercream. All three tiers were covered in white fondant and I added blush pink sugar roses to the top tier.

The accents were supplied by the bride and were comprised of gorgeous lace, ribbons and strings of pearls.

Walking into the reception was like walking into my dream wedding. The tables were decorated with vintage accents in gorgeous creams and pinks. Candles sat high on each table and the chair covers were accented with champagne coloured sashes. Just stunning.

Congratulations to Kelly and Ben - may your future together be full of love and happiness.