Sorry our dearest photographer sidetracked just a little :)
So again, here are the cake pics...
|We were extremely satisfied with our fondant this time round. |
Our new preparation technique and top grade ingredients helped us achieve this flawless icing finish.
|Mariah working on the final touches.|
This monotoned three tiered fondant cake would then be embellished with ivory filligree motifs, lustre pearl icing, ivory ribbon trimmings and white chrysanthemums, to elicit that rich yet subtle texture. It was to our horror then, when we found out, after setting everything up, that the bride had wanted a purple cake.
Fortunately, we managed to get over the initial panic, and just like many other times when we were setting up our own dessert isles and things didnt go quite as expected, we would start modifying and improvising.
Here, we added in our purple ribbon trimming, which luckily was a matching shade to TWC's decor, and accentuated the chrysanthemums with tiny bits of purple heather blooms to harmonize and balance the whole look.
Overall, we thought the colours worked well, but much more crucial would be whether the cake had fit right in to the decor. We hope it did.
|Myself, straightening out the trimmings.|
Najihah and Sarah setting up their dessert bar.
|Sham, Sarah, Najihah and Mariah....|
of Mariah & Sham and The Wedding Chateau.
All looking rather tired here...