For Duncan and Stephanie's beautiful wedding at the Country Club, we created 280 of these beautiful mini wedding cakes. Here, each wedding cake is made of tangy fresh lemon zest cake, filled with classic French lemon buttercream and covered with fondant. We dyed the fondant in shades of cream, lemony yellow and pink. The cakes were then decorated with green, cream and pink ribbons. All of the color scheme we matched to the flower arrangements of their wedding day! We also piped mini buttercream roses and leaves onto each and every miniature wedding cake. These cakes took a team of three chefs and I working around the clock for one week straight to finish! They're delicious and stunningly beautiful!
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