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Stacked rolled fondant covered cake with elegantly spaced
Italian buttercream dots for decoration.
Simple flat border used for bottom of each tier.
Cake is paired with delightful petit fours.
Petit Fours pictured are mini cakes made from thin layers of
biscuit jaconde and flavored buttercream, cut in small diamonds
then covered in melted and subtly colored fondant.
Made for wedding at the Ritz-Carlton, Laguna Niguel by Renee Shelton.
Cake design adapted from picture bride brought in.

Copyright © 2004 Renee Shelton