Wednesday, January 7, 2009
Edible pieces of art
For another wedding at the Aberdeen Marina Club, we made a customized dessert buffet. We sent over our signature cupcake tower lined with our lemon, vanilla and chocolate cupcakes. We also filled containers with our delicious Pistachio macaroons. The show stopper,however, was definitely our miniature wedding cakes! The flavors were red velvet, banana foster and lemon and each miniature wedding cake was first covered with fondant then lined with their respective sugar flowers and ribbon. These sugar flowers were hand crafted by molding and sculpting each individual petal. They were then stuck onto each cake with Royal Icing. They were truly pieces of art that were delicious as well!