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Stacked cake covered in rolled fondant.
Each tier has unique design piped on with very fine
cornet and tempered chocolate. Only tempered couverture is
used so as to prevent possible blooming from occuring in the
chocolate and to give a crispness in the design piping.
Made for wedding at the Ritz-Carlton, Laguna Niguel by Renee Shelton.
Design adapted from picture bride brought in.

Copyright © 2004 Renee Shelton