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Rolled fondant stacked cake covered in rolled fondant.
Varying heights of each tier add to the beauty of the design.
Curly-ques and swirls made of pastillage.
Pastillage is rolled thin and cut into even strips. These strips
are then rolled and formed into different shapes and set to dry.
After each tier was covered with rolled fondant and stacked,
each pastillage decoration was hand-applied and secured
with royal icing.

Made for wedding at the Ritz-Carlton, Laguna Niguel by Renee Shelton.
Design adapted from picture bride brought in.



Copyright © 2004 Renee Shelton