Lashawn chose an elegant five tiered
cake of butterpecan and French Vanilla.
The cakes were a 6, 8, 10, and 12"
rounds and a 14" square cake. It was
enrobed in white chocolate fondant and
decorated with quilted diamonds and lacy
scrolls. Sugar paste roses in deep jewel
tone colors and ivy crowned the cake.
The wedding was held at the Brad Club
and the decorations were
gorgeous...beautiful lighting, floral
arrangements and a stunning display of
fruit.
Her wedding cake sat on a plateau under
a glittering crystal chandelier. It served
approximately 218 guests.
The groom's cake was a 12" and 16"
cake that was almost "death by
chocolate"! It was a triple chocolate cake
with dark chocolate icing and mosaic
chocolate pieces on the sides. The
borders were chunky chocolate beads.
A sugar bottle of Royal Crown was on the
top with the legendary purple bag. This
cake served 200 guests.
Click on pictures to enlarge.
cake of butterpecan and French Vanilla.
The cakes were a 6, 8, 10, and 12"
rounds and a 14" square cake. It was
enrobed in white chocolate fondant and
decorated with quilted diamonds and lacy
scrolls. Sugar paste roses in deep jewel
tone colors and ivy crowned the cake.
The wedding was held at the Brad Club
and the decorations were
gorgeous...beautiful lighting, floral
arrangements and a stunning display of
fruit.
Her wedding cake sat on a plateau under
a glittering crystal chandelier. It served
approximately 218 guests.
The groom's cake was a 12" and 16"
cake that was almost "death by
chocolate"! It was a triple chocolate cake
with dark chocolate icing and mosaic
chocolate pieces on the sides. The
borders were chunky chocolate beads.
A sugar bottle of Royal Crown was on the
top with the legendary purple bag. This
cake served 200 guests.
Click on pictures to enlarge.
| Lashawn November 3, 2007 The Brad Club |
