Peach Delight Wedding Cake

by Diana Diaz
(Caracas, Venezuela)

I saw this wedding cake on a Wilton Magazine. It looked so delicate that I decided to make it as a wedding gift for my godchild. I took two weeks to assemble this cake. I made ten pounds of fruitcake to bake five cakes. One 14 inch round, three eleven 11 inch hexagon and one 8 inch hexagon for the top.

I covered these mentioned before with almond paste and then with fondant. As fruitcake is very durable, I was able to take my time to decorate them.

The next step was making all the flowers with gum paste and royal icing, roses, tulips and daisies.
Then I allowed them to dry for five days.

After this I worked on the sides of the hexagon cakes. This delicate work was made with royal icing and took four days to realize. The cakes were then assembled on glass.

The tiers were separated by pillars with dowel rods inserted into the lower level to support the weight above.

After inserting the fountain, I placed artificial flowers around, then tinted the water with orange coloring and this, together with the light in the fountain gave it a peachy effect, hence the name.

Finally I assembled the top decoration using artificial flowers to combine with the flowers on the cake.

The side cakes were done in the same manner, each carried a small vase filled with gum paste flowers.

This cake was definitely a challenge in my life!