This fall wedding cake was made for a friend. It was inspired by a cake he saw in one of my ICES newsletters, but now I can't recall which one so I can't give credit where credit is due. The cake was to be a total spiral, but mid-construction I decided to opt out and just do this modified topsy-turvy style. Cake is frosted with my French Buttercreme and features Red Velvet cake and some "tuxedo" cake (top layer WASC and bottom layer choc), both with my cheesecake mousse filling. The Bride and Groom loved it, so that is all that mattered.