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Octogon-like
shaped cake: square tiers have each corner off
enhancing the shape and leaving four large sides and
four shorter sides on each tier. Cake is covered in rolled fondant
and topped with a bow made of rolled fondant.
At the bottom of each stacked tier, there is a smooth, flat border
that showcases a long strip of beautiful rhinestones that the bride
brought in for her cake. To apply the rhinestones,
start at one point of the border of the cake tiers and slowly
and evenly follow the border of the buttercream
with one hand (I used my left) while holding the rest in the other
hand and guiding the rest. The use of a cake wheel is recommended.
As you need to turn the cake sides, the hand with the rest of the
rhinestones can hold the bulk while the other can turn
(in my case, my right hand held the rhinestones for guiding
and my left followed the border and turned the wheel as needed.)
The rhinestones and the unique shape make this cake a showstopper.
Made for wedding at the Ritz-Carlton, Laguna Niguel by Renee Shelton.
Original design from a request from bride.
Copyright
© 2004 Renee Shelton