Red Velvet & Pink Champagne

One of the hub's best friends got married on Sunday. He was nice enough to volunteer a wedding cake (made by me, of course) as their wedding gift from us......ok, so I did tell him I would do it before he volunteered, but I have to give him a hard time after the fact.
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I have never made a two tiered, stacked cake, covered in fondant with all kinds of details before. I was up for the challenge, but a little nervous.
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The bottom tier is Red Velvet and the top tier is Pink Champagne. You would never know that there are such colorful cakes underneath all that butter cream and fondant, but it was a fun surprise for all the guests!
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I started with the bottom tier, covered in butter cream and then added supports for the top tier. Watching the top tier sink right into the middle of the bottom tier would be my worst nightmare for this little sweet thang!
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Fully supported-that top tier isn't going anywhere!

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Then I covered both tiers with rolled fondant and started adding the accents.


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Testing the supports. Yessss!!! So glad I did because it was only about 95 degrees on the wedding day!
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The day before the wedding I cut some pieces for the bow accents on top of the cake so that they could dry over night.

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I also made some ribbon roses for the topper just like I did here.


I made a sheet cake to make sure everyone could get a nice big piece of cake. I tested out my swirly skills here before trying it out on the wedding cake that everyone would see. By the time the guests would see this cake, it would be sliced and plated.


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The final wedding cake! Thank you to the hubs for "supervising" the operation...no really, he did keep me sane on the three day operation....and he poured me a couple glasses of vino too!
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Cutting the cake...

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Congratulations Sarah & Darren! Have fun in Maui!
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Cheers to toning your arms by rolling out fondant and to the hubs "supervising" and being my sommelier!
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xoxo,
Tipsy