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Champagne Rose Wedding Cake

This cake which I thought was going to be a piece of cake, haha, had the last laugh.  The bride's request was for bottom tier (10") to be chocolate with butter cream and the top tier (8") to be vanilla dyed navy blue, then covered in champagne covered roses.  The chocolate was no problem.  Getting a navy colour out of the vanilla was another story.  I used the whole bottle of dye and it just would not get to a true navy blue.  Hopefully it wasn't too off the bride's look that she wanted.

Then came getting the butter cream the right shade of champagne. When you Google champagne, you get a very wide range of colours from ivory to rose to mushroom.  I knew what the bride wanted and no matter what I was doing the colour was way off.  After about an hour I finally settled on the colour and hoped for the best.  I was really panicked that it was going to be off.  A huge lesson learned for me, test out a small batch first before dying the entire triple batch!

To assemble the cake I did a crumb coat on each cake first then added the bubble tea straws as supports before adding the top tier.  I started with the roses from the top and worked my way down.  This took about half an hour to do.  Then I added some white dragees for a little decoration.

I am so mad that I didn't notice the hole in the decorating.  Right at the top to the right.  I spent a good amount of time turning the cake around and around check for holes.  *sigh*

In the end, I was very happy with the way the cake turned out.  When we got to the hall I was so relieved to see the champagne coloured table linens looking a lot like the colour of the cake.  I really hope this cake was what the bride envisioned, or at least close.


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