Busy Weekend!

I'll post a more detailed breakdown of my activities in the cake studio over the past few days, and also of what's in store this weekend, but for now, this is what a four-tier wedding cake looks like naked.  Well, not quite naked... but unstacked, freshly fondanted, and without its pearl and ribbon trim.  Stay tuned.

Flavors include red velvet cake with brown sugar cream-cheese filling, lemon cake with lemon Italian meringue buttercream filling layered with blackberry preserves, and carrot cake with caramel Italian meringue buttercream filling.  All the cakes are iced (beneath the fondant) in a generous layer of white-chocolate Italian meringue buttercream.  It's silky smooth, not too sweet, and absolutely scrumptious.  Mmmm!