The Kasbah Cake

I delivered this colorful cake to Kasbah Restaurant in Seattle last Saturday. My clients were throwing a Moroccan-themed dinner party for 70, and had sent me a photo a few weeks ago of a stacked pillow cake to use as inspiration. We combined elements from the inspiration photo with the paisley sequin designs on my client's dress, and with the dogwood/petunia-style pattern on her party invitations.

I think the fuschia, white, and gold color scheme (with little accents of edible silver on the sequins) works so well on this cake -- it's evocative of the mystery and splendor of a hidden kasbah in Marrakech, where one might be seated on a sumptuous cushion for an aromatic feast of lamb tagine and couscous studded with apricots and dates... (I love North Africa.)

Just for the record, this cake took about 14 hours to make from start to finish. It was HUGE fun! Everything on and in the cake is edible, including the tassels and gold rope trim.  Most of the decorations were made with marshmallow fondant, while others (like the tassels) were made with gumpaste. For the piping, I used caramel-colored Royal Icing and a Wilton #2 piping tip. My favorite parts are the gold leaves on the bottom tier, and the blossom trim on the top 'cushion.'

Flavors were: Mocha for the top tier (dark chocolate sponge with espresso buttercream), Coconut Passion for the middle tier (light coconut sponge, coconut creme filling, passionfruit reduction, and shaved coconut), and Red Velvet (with cream cheese, of course) for the bottom tier. My clients asked that the frosting for the middle tier be tinted blue, in order to reveal to their guests the gender of the baby boy that the couple is expecting!

At the venue: