Description：

Date：2005.5.13.

Body：6", 10", 12" and 14" x 3" Italian Cream Cakes, chestnut filling.

Decorating：fondant, gum paste, butter-cream icing, royal icing, color paste, luster dust.

Tools：turn table, spatula, wires, cotton, blades, toothpicks, leaf mold, bead maker.

Base：cardboard, ribbon.

The details of making orchids could be found in Sample Wedding Cake page. I made totally 30 orchids, but actually 16 were used on this cake because the flowers are very fragile. The vase was made of sugar and using a yogurt cup as the mold. It turned out to be great and very stable for the heavy weight.

I spent 4 hours attaching all the pearls onto the cake borders. It's really time-consuming... Though it'd be easier to attach the whole row of beads when they just came out of the bead maker, I prefer to cut and separate each of them to have a better look.

The final cake is VERY heavy... My hubby said it weighs about 50 lbs. After we delivered the cake to the wedding place, we both felt relaxed.~~:P