Dusty Rose Ribbon Cake
From today's wedding. 6", 9" and 12" rounds of Dark Chocolate, Tahitian Vanilla and Strawberry-Vanilla.
There are tiny dots piped on the sides, but it's really hard to see them!
I hate putting a satin ribbon around buttercream tiers, but here I had to, so I cut the strips of waxed paper and put them around each tier first...then slipped the ribbon on top.
Beautifully done!!!! I love this one....
Very elegant!
Very simple and beautiful!
Absolutely beautiful! You did a splendid job!
Great looking cake, you did a good job!
It's beautiful and you have such shape edges on ecah tier. How do you get them so sharp and defined. I can see some of the dots. It's just lovely!
Very nicely done :)
Wonderful job and it looks so right for the occasion. I love the pastel color flowers on the tiers.
Very lovely cake!!!
I guess the sharp edges come from the plastic pastry scraper. The cake's sides are never hard to get perfectly smooth for me...but the tops, I struggle with their smoothness every time!!
Absolutely beautiful!
Beautiful Cake!!! Were the flowers real?
Yes, they were given to me in 3 huge clusters...but I had to tear two of them apart to use for little bunches on the sides instead. I guess they thought the cake's ledges would be much wider, but it was a 6" 9" and 12"
WOW!!!Excellent job!! How did you affix the ribbon ends,so they look uniform?
I just used a pearl-headed pin at the back for each ribbon and eased it into the cake through both ribbon ends. The wax paper underneath prevents it from getting grease-stains from the buttercream.
Thanks for the ribbon idea. The cake looks lovely.
antonia74, you are amazing! I love all your cakes, they look perfect!
very stylish
Another beautiful cake
hi, could you tell me if the flowers are real or made from sugar ? beautiful colour combination,well done!
Absolutely gorgeous!!!! ;-D
beautiful!
Thanks for the ribbon idea. The cake looks lovely.
Beautiful Cake!!! Were the flowers real?
Yes, they were given to me in 3 huge clusters...but I had to tear two of them apart to use for little bunches on the sides instead. I guess they thought the cake's ledges would be much wider, but it was a 6" 9" and 12"
WOW!!!Excellent job!! How did you affix the ribbon ends,so they look uniform?
I just used a pearl-headed pin at the back for each ribbon and eased it into the cake through both ribbon ends. The wax paper underneath prevents it from getting grease-stains from the buttercream.
antonia74, you are amazing! I love all your cakes, they look perfect!
Beautifully done!!!! I love this one....
Very elegant!
Very simple and beautiful!
Absolutely beautiful! You did a splendid job!
Great looking cake, you did a good job!
It's beautiful and you have such shape edges on ecah tier. How do you get them so sharp and defined. I can see some of the dots. It's just lovely!
Very nicely done :)
Wonderful job and it looks so right for the occasion. I love the pastel color flowers on the tiers.
Very lovely cake!!!
I guess the sharp edges come from the plastic pastry scraper. The cake's sides are never hard to get perfectly smooth for me...but the tops, I struggle with their smoothness every time!!
Absolutely beautiful!
very stylish
Another beautiful cake
hi, could you tell me if the flowers are real or made from sugar ? beautiful colour combination,well done!
Absolutely gorgeous!!!! ;-D
beautiful!
Simply beautiful Antonia!!!
in reply to Magnet's question, the flowers & leaves are real :)
Beautiful cake!! I have to make a cake for a wedding, and they want buttercream with a green ribbon around the tiers. How many people did this cake feed?? Thanks, PS
it's a 6"/9"/12" with extra tall tiers, so that feeds 100 dessert-sized slices
very beautiful, how did you attach the flowers on top?
the florist had made a little bouquet for the top, I just rested it on top