This wedding cake is three tiers covered in homemade fondant, decorated with a cascade of roses from deep blue to white; all painted with pearl dust. The top tier is chocolate with raspberry and chocolate ganache buttercream; to be saved for the first anniversary. The bottom two tiers, for the guests, are white almond sour cream with almond buttercream. I finished the cake with black ribbon, scattered pearls, and set the cake on a black satin covered base.
