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This is the Amanda cake. Named for the bride, this cake is a four tiered cake in ivory fondant with piped Swiss dots and piped pearl borders. I added a piped pearl line down the back of the cake to simulate the pearl buttons on the back of a wedding dress.
The 14″ round was amaretto cake with a Swiss meringue buttercream filling, the 12″ round was vanilla with a strawberry buttercream, the 8″ round was a white chocolate raspberry cake with white chocolate mousse and fresh raspberries, and the 6″ round was a strawberry cake with cream cheese filling.
The reception was held at Aerial in downtown Nashville, TN. I love the Nashville skyline shots that my husband took! There was a cake topper made by the sister of the bride, but it was not available at the time of delivery. I hope to get some pictures of it soon!
Peace, love & cake.
